Amsul cha Saar – My favorite accompaniment with Khichadi. Piping hot khichadi topped with ghee and Amsul cha Saar for accompaniment! Delicious combination for those very cold days.
Amsul or Kokum has multiple health and medicinal benefits. It is an excellent source of anti-oxidants. Kokum is used in case of piles, flatulence, constipation, heatstroke, etc. It is also known as ‘cool king’ of Indian fruits and is, thus, used in treatment of hyper-acidity.
Amsul cha Saar is a very delicious, quick and easy to make soup. Sharing with you my mom’s recipe here.
Amsul cha Saar (Kokum Soup)
- 4-5 Pieces Dry Kokum You can get this in any grocery store.
- 1/2 Cup Grated jaggery We need to balance the sourness of kokum and hence we need more quantity of jaggery.
- 2 Cups Water
- Salt to taste
- 1 Tbsp Ghee
- 1 Tsp Jeera
- 1 Pinch Hing/Asafoetida
- 1 Pinch Turmeric/ Haldi Powder
- 1 Pinch Khada Garam Masala powder or Kala Masala
- Take two cups water in a pan and add the dry kokum, grated jaggery and salt. Mix well and boil the soup until the jaggery is completely dissolved.
- When the jaggery has dissolved and the soup color has changed, turn off the flame. In a tadka pan heat ghee. Add a pinch of asafoetida and jeera. When the jeera crackles, turn off the flame and add a pinch each of Turmeric powder and Khada Garam Masala powder or Kala Masala. Quickly pour this tadka over the soup.
- Transfer to a bowl and serve hot.