Beet and Birinda Saaru

Kokum is called Birind in Konkani and Murugala Hannu in Kannada is a tangy, dark purple, to black colour sticky fruit. This is available only in summer. This fruit is halved and dried in sun and stored for a long time. This is used as a spice mostly in Goan and Konkani cuisines.

Ingredients

Dry kokum 4-5 or 1/4 cup kokum syrup

1/2 cup beetroot water

Salt to taste

Sugar to taste

Tempering:

2 tsp oil 5 crushed garlic cloves

3 red chillies

Procedure

• Soak kokum in 1 cup water for 2 hours and take out the kokum

• Add beetroot water, salt and sugar to it and boil

• Temper with the ingredients and serve with hot rice.

NOTE: If you are using syrup no need to add sugar.