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Prep Time: 5-8 mins (Excluding soaking time)
Cooking time: -
Serves: 3-4

Ingredients:
¼ cup Kokum
¼ cup Coconut, fresh/frozen
¼ inch Ginger
½ tsp Jeera/Cumin Seeds
1 cup Fresh Yogurt/Curds
½ -1 tsp Black Pepper Powder (Adjust acc to taste)
Salt to taste

Method:

Soak dry kokum in about ¾-1 cup of warm water for about 10-20 mins, so that it softens and releases its juice. Squeeze out as much of juice as possible and discard the peels. You will be left with dark red kokum juice which is used for the Tambli.
Grind fresh coconut with ginger and cumin seeds to smooth paste adding little water at a time.
Mix this ground coconut paste with kokum juice, yogurt, ground pepper powder and salt to taste.
Add little water if you feel the Tambli is too thick. Adjust the seasoning and keep it in the refrigerator before serving it chilled with plain steaming bowl of rice.

Notes:
The kokum fruit, which grows on a slender evergreen tree in a shape of a pyramid, is round and resembles small plum. This fruit is about 2.5 cm in diameter and is deep purple when ripe and contains about eight large seeds. The fruit is picked, the rind removed, then soaked in the juice of the pulp and sun-dried. It is this rind that is used as a flavouring agent just like Tamarind.
Very commonly used in coconut based curries from Udupi-Mangalore, Maharashtra and some parts of Gujarat as it is grown in Western Ghats of India which is blessed with rich soil, adequate rainfall and sunshine.
It is vata and kapha suppressant. It is widely used in healing of wounds. It also helps in curbing infections in the body. It improves digestion and absorption in the body. It improves the cardiovascular system of the body. It also helps in suppressing the skin related ailments. It also brings down the fever and reduces burning sensation. According to Ayurveda it contains
-Gunna (properties) – laghu (light) and ruksh (dry)
-Rasa (taste) –amal (sour)
-Virya (potency) – ushan (hot)
(Source: www.ayushveda.com & www.uppercrustindia.com)
Find more information on Kokum here and here.

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