Thursday, January 9, 2014

Amsulache Saar

Amsulache saar is more or less similar to udka tauy but this one has coconut milk and so it has a lighter shade. I love this saar for its beautiful color. Adjust jaggery or sugar based on your personal preference but this saar is meant to taste sweet-sour.
Amsulache Saar
आमसुलाचे  सार 
Garcinia Indica Broth
10-12 kokums/amsule, rinsed and soaked in 1 cup water
salt to taste
1 tbsp. jaggery or sugar
1 cup coconut milk
1/2 tbsp. ghee or oil
1/2 tsp cumin seeds
1/4 tsp asafetida
2 springs curry leaves, torn
1-2 red chilies, halved
1-2 green chilies, slit
1 tbsp. chopped cilantro
1. Heat ghee or oil in a saucepan.
2. Add the ingredients for tempering.
3. As they sizzle, add kokums along with the soaking water.
4. Add 3 cups more water, salt and jaggery to taste.
5. Bring to boil.
6. Switch gas to low and add coconut milk.
7. Keep stirring continuously after adding coconut milk. Simmer till it gets a gentle boil.
8. Garnish with chopped cilantro.
Note -
1. After the saar is ready, remove the kokums. Otherwise, it will continue making the saar tart.
2. Adjust sugar/jaggery per your personal preference.
3. Traditionally, ghee/toop is used for tempering. You can use oil if you prefer.



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