126) BIRINDA JEERÉ MIRIYA SAARU

BIRINDA JEERÉ MIRIYA SAARU

A KONKANI COCUM, CUMIN & BLACK PEPPER RASAM

A NICE APPETIZER & DIGESTIVE TONIC

Introduction:

The cocum fruit grows on large evergreen trees all along the Goa-Karnataka coast. The fruit looks like a small reddish black cricket ball. The rind gives out sour blood-red juice is made into squash and is consumed as a health drink since it is rich in iron and other minerals and vitamins. The pulp is whitish like that of mangostein but quite sour in taste. It is liked by children.

To enjoy the cocum fruit in off-season, Konkanis and Kannadigas sun dry the rind and store it for years. The cocum rind can be used in many curries in place of kodampuli (gamboge) or tamarind. There are many ways of making rasam using cocum rind. Here is one such recipe.

Ingredients:

1)    Dried birinde (rind of cocum fruit) – 50 gm.

2)    Grated coconut – 1 cup

3)    Cumin seeds – ½ teaspoon

4)    Black pepper corns – ½ teaspoon

5)    Dry hot red chilies – 5 Nos.

6)    Mustard seeds – ¼ teaspoon

7)    Coconut oil – 2 teaspoons

8)    Tender curry leaves – 2 sprigs

9)    Salt – 1¼ teaspoons

10)                      Water – 1 litre.

To Cook:

Soaked dried cocum rind

Soak the dry birinde in a glass of water for 1 hour. Put the grated coconut, the cumin seeds, the black pepper corns and the dry red chilies into a food processor. Pour in a glass of water and grind to super fine paste.

Squeeze the soaked cocum nicely with your fingers. Sieve and put the beautiful red liquid into a saucepan or vessel. Tip in the ground paste, the salt and the remaining water. Set on high heat. When it comes to a boil, taste and add more salt if required. Lower the heat.

Set a small pan on low heat. Pour in the coconut oil. Put in the mustard seeds. As soon as the mustard seeds are about to finish spluttering, tip in the curry leaves. Stir once, switch off the heat and tip over the contents of the pan into the saucepan. Stir and cover with lid. Switch off the heat.

Your delicious birinda jeeré miriya saaru is ready to serve.

Pour over well cooked, soft, parboiled rice and enjoy. You will love this rasam.