Pure Kokum Extract: Kokum Agal

 Enjoy the rich flavours of Sindhi Kadhi, enhanced by Aazol’s Pure Kokum Agal. This hearty, tangy dish, packed with nutritious vegetables, pairs perfectly with steamed rice. Here’s the step-by-step guide to recreate this traditional delicacy.

 

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Ingredients:

For the Blended Mixture:

• 1 inch ginger
• 2 green chillies
• 2 tomatoes

For the Vegetables:

• 2 tablespoons oil
• 1 potato, diced
• 1 brinjal (eggplant), chopped
• 6-8 cluster beans
• 1/2 cup cauliflower florets
• 4 drumsticks, cut into pieces
• Salt to taste
• Water

For Frying Bhindi:

1 tablespoon oil
• 8-10 okra (bhindi), chopped

For the Kadhi Base:

• 2 tablespoons Aazol’s Pure Gharwala Ghee
• 1 teaspoon cumin seeds (jeera)
• 1/2 teaspoon fenugreek seeds (methi)
• 2 tablespoons besan (gram flour)
• Water as needed
• Salt to taste
• 1/2 teaspoon red chilli powder
• 1/2 teaspoon turmeric powder (haldi)

Final Touch:

• 2 tablespoons Aazol’s Pure Kokum Extract
• Fresh coriander for garnish

 

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Method:

1. Prepare the Blended Mixture:

Blend ginger, green chillies, and tomatoes into a smooth paste. Set aside.

2. Cook the Vegetables:

• Heat 2 tablespoons oil in a pressure cooker.
• Add potatoes, brinjal, cluster beans, cauliflower and drumsticks.
• Add salt and stir well.
• Add water, close the lid and pressure cook for 2 whistles. Set aside.

3. Fry the Bhindi:

• Heat 1 tablespoon oil in a pan.
• Add chopped okra (bhindi) and fry until golden.
• Remove and set aside.

4. Prepare the Kadhi Base:

• In the same pan, heat Aazol’s Pure Gharwala Ghee.
• Add cumin seeds and fenugreek seeds. Let them crackle.
• Add besan and stir continuously until golden and aromatic.

5. Assemble the Kadhi:

• Gradually add water to the kadhi base, stirring continuously to avoid lumps.
• Add salt, red chilli powder and turmeric powder. Mix well.
• Pour in the blended tomato kadhi base and cook for 5-7 minutes until the kadhi thickens

6. Add Vegetables and Kokum:

• Add the cooked vegetables and fried bhindi to the kadhi.
• Stir in Aazol’s Pure Kokum Extract and let the kadhi simmer for 10 minutes.

7. Serve Hot:

• Garnish with fresh coriander and serve hot with steamed rice.

 

Sol kadhi is a traditional, tangy, and cooling drink made with kokum, often enjoyed as an appetizer or digestive. This recipe uses Aazol’s Pure Kokum Extract for an authentic taste that’s sure to refresh and soothe your palate!

 

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Ingredients:

For the Sol kadhi:

• 1 cup coconut milk
• 1/2 cup chhaas (buttermilk)
• 2 tablespoons Aazol’s Pure Kokum Extract
• Salt to taste
• 1/2 cup water

For the Tadka (Tempering):

• 1 tablespoon oil
• 1 teaspoon mustard seeds
• 1/2 teaspoon jeera (cumin seeds)
• A pinch of hing (asafoetida)
• 6-8 curry leaves
• 1 whole red chilli

For Garnish:

• Chopped fresh coriander

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Method:

1. Prepare the Sol kadhi Base:

• In a large mixing bowl, combine coconut milk, chhaas and water.
• Add Aazol’s Pure Kokum Extract and salt.
• Stir well to blend all the ingredients.

2. Make the Tadka:

• Heat oil in a small pan over medium heat.
• Add mustard seeds and let them splutter.
• Add jeera, hing, curry leaves and whole red chilli.
• Sauté for 1-2 minutes until fragrant.

3. Combine the Tadka with Sol kadhi Base:

• Pour the hot tadka into the coconut-kokum mixture. Stir gently to combine all the flavours.

4. Chill and Serve:

• Garnish with chopped fresh coriander.
• Refrigerate the sol kadhi for at least 30 minutes to chill and allow the flavours to meld.

5. Serve:

• Pour the chilled sol kadhi into glasses.
• Serve cold as a refreshing appetizer or digestive.

 

A tangy twist to your everyday bhindi! This stuffed okra recipe gets its unique zing from Aazol’s Pure Kokum Extract, making it a deliciously spiced side dish for your meals.

 

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Ingredients:

• 250g bhindi (okra)
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chilli powder
• 1 teaspoon coriander powder
• Salt – to taste
• 1 tablespoon Aazol’s Pure Kokum Extract
• 2 tablespoons oil – for cooking

 

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Method:

1. Prep the Bhindi:

• Wash and dry the bhindi thoroughly.
• Make a lengthwise slit in each bhindi without cutting all the way through.

2. Prepare the Masala:

• In a bowl, mix turmeric powder, red chilli powder, coriander powder, salt and Aazol’s Pure Kokum Extract to form a thick stuffing paste.

3. Stuff the Bhindi:

• Carefully stuff each bhindi with the prepared masala mix.

4. Cook the Bhindi:

• Heat oil in a pan.
• Place the stuffed bhindi gently and cook on low flame.
• Cover and cook, turning occasionally, until the bhindi is tender and well roasted.

5. Serve:

• Serve hot with roti or dal-rice.

Crispy on the outside and tangy within, this Kelyache Kaap uses Aazol’s Pure Kokum Extract for that perfect hint of zing. A simple yet flavour-packed dish that pairs well with everyday meals.

 

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Ingredients:

• 2 raw bananas
• 1 tablespoon Aazol’s Pure Kokum Extract
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chilli powder
• Salt – to taste
• 2 tablespoons suji (semolina)
• 2 tablespoons rice flour
• Oil – for shallow frying

 

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Method:

1. Prep the Raw Bananas:

• Peel the raw bananas.
• Rinse and cut into thin slices.

2. Marinate:

• In a bowl, add banana slices.
• Mix in turmeric powder, red chilli powder, salt and Aazol’s Pure Kokum Extract.
• Set aside for 10 minutes to absorb flavours.

3. Prepare the Coating:

• In another bowl, mix suji, rice flour and a pinch of salt.
• Coat the marinated banana slices evenly in the flour mixture.

4. Fry:

• Heat oil in a pan.
• Place the coated slices and fry on medium flame.
• Flip and cook until both sides are golden and crisp.

5. Serve:

• Serve hot as a side dish or evening snack.

Give your everyday rice a tangy, refreshing twist with Aazol’s Pure Kokum Extract. Infused with bold tempering and enriched with Aazol’s Pure Gharwala Ghee, this recipe is a perfect blend of tradition and taste.

 

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Ingredients:

• 1 cup rice – soaked
• Salt – to taste
• Aazol’s Pure Gharwala Ghee (for cooking rice)
• Aazol’s Pure Gharwala Ghee (for tempering)
• 1 teaspoon mustard seeds
• 1 sprig curry leaves
• 1 tablespoon chana dal
• 2 tablespoons peanuts
• 2 green chillies – slit
• 2 dried red chillies
• Aazol’s Pure Kokum Extract
• 1/4 cup water

 

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Method:

• Cook the soaked rice with salt and Aazol’s Pure Gharwala Ghee. Keep aside.
• Heat Aazol’s Pure Gharwala Ghee in a pan for tempering.
• Add mustard seeds and let them splutter.
• Add curry leaves, chana dal, peanuts, green chillies and dried red chillies. Sauté until golden and aromatic.
• Add Aazol’s Pure Kokum Extract mixed with water. Let it simmer briefly to release its flavour.
• Add the cooked rice to this mixture and combine gently.
• Check salt and adjust if needed.
• Serve hot and enjoy the tangy goodness of Aazol’s Pure Kokum Extract.