Wholesome meal made with kokum & coconut served with spiny gourd crispies Kokum and coconut chitranna with spiny gourd crispys is one the splendid rice preparation in India that is very easy to prepare. This is an awesome dish to eat, full of flavors and savor. The sweetness of coconut and tang of kokum blended together gives an exotic amalgamation of flavors to the cooked rice. This kokum and coconut chitranna goes well with crispy fried spiny gourd.
The taste of kokam is slightly sweet but acidic. It has a juicy exterior. The dried kokum peel tastes exceptionally sour with no traces of sweetness. It is generally used in making various preparations to give a tang to the dish. Kokum is mainly used as a souring agent just like tamarind. It has a fruity and tangy flavor. When kokum is mixed with rice it gives a nice tang to the rice. Chitranna is prepared is various ways but this is an excellent variations that should be included in your menu.
Do try this recipe and enjoy its explicit tastes.
Recipe : Kokum & Coconut Chitranna with Spiny Gourd Crispys
- Red chilly - 2 nos
- Coriander seeds - ½ tsp
- Chana dal - ½ tsp
- Sesame seeds - ½ tsp
- Kokum - 10-15 gms
- Sugar - 1 pinch
- Salt - To taste
- Oil - 2 tbsp
- Mustard seeds - ½ tsp
- Urad dal - ½ tsp
- Asafoetida - 1 pinch
- Turmeric powder - ¼ tsp
- Curry leaves - 1 sprig
- Green chillies - 3 nos
- Coriander leaves(grated) - ¼ bunch
- Fresh coconut - 1-2 tbsp
- Boiled rice - 2 cups
- Spiny gourd - 3 nos
- Rice flour - 1 tbsp
- Red chilly powder - ¼ tsp
- Heat a pan and add red chillies, coriander seeds, chana dal and saute it, later add sesame seeds and saute for 1 mins.
- Chop the soaked kokum and add sugar, salt and mix it, later transfer into a plate.
- Heat oil in a pan and add mustard seeds, urad dal, asafoetida, turmeric powder, curry leaves, green chillies, coriander leaves, grated coconut, chana dal mixture powder and saute it.
- Add kokum pieces, boiled rice and saute it. Place the lid and keep aside.
- For spiny gourd crispies: Cut the spiny gourd into thin slices.
- Place in a bowl and add pinch of salt, rice flour and mix nicely, later deep fry in oil along with curry leaves until golden in colour.
- Transfer into paper plate and sprinkle red chilly powder.
- Now kokum and coconut chitranna with spiny gourd crispys are ready to serve
Kokum is a popular and a graceful tropical tree that grows mainly in the Konkan, Malabar and Kanara region of Western India. Kokum is scientifically known as Garcinia Indica or also called as Amsool or Sol. The Kokum tree blooms from November to February and the fruits ripen in April-May. The Kokum fruit (ratamba) looks very similar to the small variety plum and is dark purple color when ripe. The fruits are harvested when ripe and only the rind is preserved by drying in the sun which is the Kokum.
Sometimes salt is also rubbed onto the rind to speed up the drying process. Kokum fruit is considered to act as a Cholagogue, and is also used in treatment of skin rashes caused by allergies. Kokum fruit is steeped in sugar syrup to make Amrut-Kokum, and is used to avoid sunstroke. While buying kokum, look for soft, pliable rinds. Good quality kokum is dark purple in color. Another element of kokum is the kokum butter, an excellent emollient and is now used by cosmetics industry for lotions, creams, lip balms and soaps.
Kokum butter has fairly high meting point, considered one of the most stable exotic butters (Shea butter, cocoa butter, etc) and hence doesn’t need refrigeration. It is extracted from the kokum seed and is supposed to reduce degeneration of skin cells and restore elasticity. Do make fresh foods daily to satisfy your craving and stay healthy too. For more scrumptious and appetizing recipes, click on: www.vahrehvah.com My rating: 4 stars: ★★★★☆ 1 review(s) You could always reach me at my below links:
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