Kokum Kadhi

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Slurp! What an exciting flavour this Kokum Kadhi has. Indeed, the best of homely flavours, tanginess, is the highlight of this recipe. This recipe is quite different from any other kadhi because it uses neither curds nor besan Instead, it harnesses the tangy flavour of kokum and the complementarily soothing flavour of coconut milk to make a well-balanced accompaniment that is sure to be loved by all. Once you have all the ingredients ready, it takes just minutes to prepare this delectable Kokum Kadhi, making it all the more attractive. Serve this kadhi with Rice ( Cooked Rice) and Goanese Potato Curry

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Kokum Kadhi recipe - How to make Kokum Kadhi

Soaking time:  20 minutes   Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
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24 to 25 kokum
2 tsp finely chopped green chillies
salt to taste
1 tbsp oil
2 tsp cumin seeds (jeera)
4 curry leaves (kadi patta)
1 tsp finely chopped garlic (lehsun)
2 whole dry kashmiri red chillies , broken into pieces
1 1/2 cups coconut milk (nariyal ka dhoodh)

For The Garnish
2 tbsp finely chopped coriander (dhania)

For Serving
  1. Combine the kokum, green chillies, salt in 1½ cups of water in a deep bowl, cover with a lid and keep aside to soak for 15 to 20 minutes.
  2. Strain the kokum using a strainer. Keep the kokum water aside and discard the kokum and green chillies.
  3. Heat oil in a non-stick kadhai and add the cumin seeds.
  4. When they crackle, add the curry leaves, garlic and red chillies and sauté on a medium flame for a few seconds.
  5. Add the coconut milk, kokum water and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
  6. Garnish with coriander and serve hot with rice.

RECIPE SOURCE : Curries and KadhisBuy this cookbook

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Kokum Kadhi
 on 17 Jul 15 02:21 PM

This kadhi recipe is very different from the usual kadhis we make. The unique thing about this recipe is that there is no use of besan.Kokum, the main ingredient of this recipe gives an amazing flavour to this kadhi.The kadhi tastes nice but more better when chilled. I liked the chilled kadhi more.