Kokum Kadhi


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Also called sol kadhi, this tangy kadhi is had hot with rice or even consumed like an appetizing drink.

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Makes 4 servings
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24 semi dried kokum
2 tsp crushed green chillies
salt to taste
1 1/2 cups coconut milk
2 tsp ginger- green chilli (adrak- mirchi) paste

For The Tempering
1 tbsp oil
2 tsp cumin seeds (jeera)
4 curry leaves (kadi patta)
a pinch of asafoetida (hing)
2 whole dry kashmiri red chillies , broken into pieces

For The Garnish
2 tbsp chopped coriander (dhania)

  1. Soak the kokum, salt and green chillies in 1½ cups cup of water and keep aside for 15 to 20 minutes.
  2. Strain and squeeze out the kokum and green chillies, retaining the water.
  3. Heat oil in a kadhai, add the cumin seeds, when they crackle add the curry leaves.
  4. Add in the asafoetida and red chillies and sauté on a medium flame for a few seconds.
  5. Add the coconut milk, kokum water, ginger-green chilli paste 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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