Loading...
A tangy and refreshing Maharashtrian soup made from dried kokum fruit. This light digestif, with a perfect balance of sweet, sour, and spice, is often served with steamed rice or simply sipped on its own.
For 4 servings
Extract Kokum Juice
Simmer the Saar
Prepare the Tempering (Tadka)
A tangy and refreshing Maharashtrian soup made from dried kokum fruit. This light digestif, with a perfect balance of sweet, sour, and spice, is often served with steamed rice or simply sipped on its own.
This maharashtrian recipe takes 35 minutes to prepare and yields 4 servings. At 59.22 calories per serving with 0.38g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or appetizer or soup.
Discover authentic recipes from cuisines around the world.
Find recipes that fit your dietary preferences.
Find recipes optimized for your goal.
Combine and Serve
Add 1-2 cloves of lightly crushed garlic to the tempering along with the curry leaves for a pungent aroma and flavor.
Increase the number of green chilies or add a pinch of red chili powder to the saar while it simmers for extra heat.
For a creamier saar, add 1/4 cup of thin coconut milk at the very end, after turning off the heat. Do not boil after adding coconut milk as it may curdle.
Kokum is renowned for its digestive properties. It helps combat acidity, indigestion, and flatulence, making this saar an excellent post-meal digestif.
Kokum has a natural cooling effect on the body, making this soup particularly beneficial during hot weather to prevent dehydration and heatstroke.
The main ingredient, kokum, is packed with antioxidants like garcinol, which help fight free radical damage and reduce oxidative stress in the body.
Both kokum and ginger possess anti-inflammatory compounds that can help reduce inflammation throughout the body and may provide relief from joint pain.
Kokum (Garcinia indica) is a fruit native to the Western Ghats of India, used in its dried form as a souring agent. You can find dried kokum, also called 'amsul', at most Indian grocery stores or online.
Yes, you can use kokum agal (concentrate) as a shortcut. Start with 2-3 tablespoons of concentrate in 4 cups of water and adjust to your taste. Note that the flavor might be slightly different from using the whole dried fruit.
Yes, Kokum Saar is considered very healthy. Kokum is rich in antioxidants and is known for its cooling and digestive properties. It's a light, low-calorie soup that aids digestion, making it an excellent addition to any meal.
One serving of Kokum Saar (approximately 1 cup or 225g) contains around 45-55 calories, making it a very light and low-calorie dish. The exact count depends on the amount of jaggery and ghee used.
Bitterness usually occurs if the saar is boiled for too long or at too high a temperature. A gentle, short simmer is all that's needed to infuse the flavors without extracting bitter compounds from the kokum.
Let the saar cool completely, then store it in an airtight container in the refrigerator for up to 3 days. The flavors will intensify over time. Reheat gently on the stovetop before serving.
This recipe goes great with these complete meals
A quintessential Maharashtrian breakfast, this dish combines fluffy flattened rice with soft potatoes, sweet onions, and crunchy peanuts. It's a quick, wholesome, and savory meal, perfect for starting your day.
A classic Maharashtrian fish curry featuring tender pomfret in a tangy, spicy coconut gravy. The sourness from kokum perfectly balances the rich coconut and spices, making it a coastal delight.
A classic Mumbai street food! A fluffy, spicy omelette packed with onions, tomatoes, and chilies, tucked inside a soft, butter-toasted pav. The perfect quick breakfast or satisfying snack.
Crispy, savory spirals of chickpea flour seasoned with ajwain and chili. This traditional Maharashtrian fried snack, Tallele Thanthi, is a perfect crunchy treat for tea time or festivals like Diwali.
