Kokum Kadhi

by Tarla Dalal

Added to 16 cookbooks
This recipe has been viewed 9143 times

Also called sol kadhi, this tangy kadhi is had cold with luke warm rice or even consumed like an appetizing drink

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Preparation Time: 10 mins.
Cooking Time: 2 mins.
Serves 4.
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Ingredients

10 to 12 semi dried kokum
2 cups freshly grated coconut
2 tsp crushed green chillies
2 tbsp chopped coriander (dhania)
salt to taste

For the tempering
1 whole dry kashmiri red chilli, broken into pieces
1 tsp cumin seeds (jeera)
a pinch of asafoetida (hing)
2 to 4 curry leaves (kadi patta)
2 tsp oil

Method

Soak the kokum, salt and green chillies in ¼ cup of water and keep aside for 15 to 20 minutes.
Strain and squeeze out the kokum and green chillies, retaining the water.
Blend the coconut, green chilli and ½ cup of water for about one minute.
Strain through a muslin cloth.
Keep the coconut milk aside and blend the residue again with ½ cup of water.
Strain again.
Add the kokum water to the coconut milk. Keep aside.
Heat oil in a pan, add in cumin seeds,when they crackle add the curry leaves.
Add in the asafoetida and red chillies. Pour this tempering over the coconut milk mixture.
Garnish with coriander and serve cold with luke warm rice.