BIRINDA SOL CHIRDILLE (konkani recipe) / Kokkum Gojju / Mashed Kokkum

Kokkum is called Birinda sol in Konkani.Kokkum is a tiny fruit which is red in colour and become deep purple when it ripens.Ripe Kokum fruit is halved and sun dried and sold in the market as a dried rind.

Kokum is usually grown in northern Kerala, Karnataka and Goa.The dried Kokum rind tastes sweet and sour and is used as a souring agents in food recipes.When it is add in food, it become pinkish purple colour.Kokkum is rich in VitaminC and also contain Minerals.Kokkum is good for health.A quick relief for indigestion, get rid off skin allergies and a good refreshing drink to beat the body heat.

Kokkum is totally different from Kudam Puli( Kerala black Tamarind) which is also a fruit dried and used to add sourness to curries in Kerala.

Birinda sol Chirdille is a tasty, little tangy, little hot and delicious Kokkum Gojju.The recipe is made with soaked and mashed Kokkum along with Salt ,chopped Green chillies and Onion.This Birinda sol Chirdille/Kokkum Gojju is my Father-in-law's favourite dish.He always stock Birinda sol (Kokkum) from Mangalore when ever he visit the temples in Mangalore , Ullal and Manjeswar.

Dried Kokum Rinds /Birinda Sol 

The following ingredients are needed to prepare Birinda sol Chirdille/ Kokkum Gojju.

Ingredients:-

Birinda sol( Kokkum). -10
Green chillies.               -3
Onion.                            -2 medium size
Salt.                                -to taste
Coconut oil.                   -1tbsp


Instructions:-

Wash and soak Kokkum in little water for 8 hours or overnight.

Wash and finely chop Green chillies and keep aside.

Peel the outer skin, wash and finely chop Onion and keep aside.

Method:-

1.In a small bowl add the soaked Kokkum and mash it thoroughly with your hands and keep aside.

2.In a mixing bowl add the finely chopped Green Chillies and Salt and mash them manually.

3.Keep the Green chilly Salt mixture for 10 minutes.

4.Add the finely chopped Onion in the mixing bowl. Mix and mash the choppped Onion with the mashed Green chilly mixture using your hands.Keep this mixture for 10 minutes to infuse all the ingredients.

5.Add the mashed Kokkum in the mixing bowl and mix with the mashed Green chilly+ Salt +Onion mixture.

6. Lastly add Coconut oil over the Birinda sol Chirdille/Kokkum Gojju and mix well.

A very tasty, little hot, little tangy Birinda sol Chirdille is ready to serve.

Serve the Birinda sol Chirdille/ Kokkum Gojju as a side dish with hot steaming Rice or Kanji (gruel made with Red Rice).

Try the recipe and enjoy the taste of the healthy Kokum Gojju.