1. Soak kokum pods in water for at least one hour.

2. Squeeze pods in the water to extract juices into water.

3. Strain water, discard residue in strainer.

4. Heat ghee in a deep pan, add seeds, asafoetida, curryleaves, chillies.

5. Allow to splutter, add kokum water.

6. Mix gramflour in remaining water till smooth.

7. Add all dry masalas, salt, sugar, add to boiling kokum water.

8. Stir continuously till it starts boiling again.

9. Reduce heat, simmer for 10-12 minutes.

10. Add salt, sugar, water, as per taste.

11. Garnish with coriander leaves before serving.

12. Serve hot with yellow rice and dal khichidi, choota dal chawal, or plain rice.

Making time: 30 minutes (excluding soaking time)
Makes: 5 servings
Shelflife: 1 day