Kokum Rice

Tangy-Sweet Rice

SERVES 4

Kokum is found in abundance in the Konkan region along the Western Ghats. Both the peel and the fruit are used in cooking. The peel is dried in the sun and then used as a souring agent in Maharashtrian and Gujarati cuisines. Apart from a tangy taste, it has the loveliest deep red colour when fresh and is purplish black in its dried form.

Kokum is also used for medicinal purposes. It is good for digestion and keeps the body cool in the hot Indian summer.

This recipe is from the coastal belt of Maharashtra. The beautiful pink colour of the rice and the little shreds of kokum which, when bitten, secrete a faint sour-tangy flavour make for a magical dish.

INGREDIENTS

1 cup basmati or long-grained rice

8 moist kokums, cut into juliennes

¾ tsp salt or to taste

1 tsp jaggery, grated

1 cup coconut milk (p. 16)

Tempering

1 tsp clarified butter

A pinch of asafoetida powder

½ tsp mustard seeds

½ tsp cumin seeds

1 (small) sprig fresh curry leaves

2 green chillies, finely chopped

METHOD

Wash rice and set aside to drain in a colander. In a pan, combine kokum with salt, jaggery and 1½ cups of water. Bring to a boil and continue boiling till the broth is reduced to 1 cup. Remove broth from heat, stir in coconut milk and set aside. Melt clarified butter in a large pan over medium heat. Add the remaining tempering ingredients. When the spices crackle, add rice and sauté for 2–3 minutes. Stir in the kokum–coconut broth and cook over high heat, stirring occasionally till the liquid reaches the level of the rice. Reduce heat to low, cover and cook till rice is tender and fluffy. Serve hot.