Kokum kadhi is ideal recipe from the Goan cuisine, perfect to be served with steamed rice or chapattis. Kokum kadhi, also known as sol kadhi is the best dish loaded with homely flavors and tanginess. The highlight of this recipe is that no curds nor chickpea flour is used to make this kadhi. The complementary soothing flavor of coconut milk and zingy flavor of kokum makes it a well balanced assortment.
Everyone will really enjoy this sol kadhi for sure. Making this delectable kokum kadhi is really easy, once you have all the ingredients ready. Serve this mouth watering sol kadhi immediately after preparing with steaming hot steamed rice or chapattis, paranthas or poori. Relish eating this super yummy kokum kadhi at your home with this easy and simple recipe!
Take kokum in a bowl and add lukewarm water to it. Soak it for half an hour. After that, crush it properly with the back of a spoon so that it all its juice comes out.
Strain the kokum juice through a sieve in a bowl. Press kokum with a spoon and squeeze out its juice completely.
Add kokum extract into the coconut milk. Mix it really well.
Now add 1 cup of water into it. Stir to mix well.
Further add salt and sugar. Mix everything really well. Now add tempering to it.
For this, heat a small pan with some oil. When oil is heated aptly, add cumin seeds, red mustard seeds and asafoetida. Let it roast for a while. Once the seed starts to splutter, add curry leaves to it along with dry red chilly. Let everything get roasted well. Turn off the flame.
Tempering is now ready. Pour this tempering into the curry. Mix it really well. Kokum curry is now ready.
Garnish this tangy and mouth-drooling kokum curry with some chopped green coriander. Stir to mix it. Serve it as it is along with any meal or have it as a refreshing drink. Enjoy!
- If you want to make coconut milk at home then grate fresh coconut. Add ½ cup of water into it. Grind it into a fine paste in mixer grinder. Then strain the paste. After that, again add water to the coconut left on the sieve and grind it into a fine paste. Sieve it again. Coconut milk is ready.
- Coconut milk – 1 cup
- Kokum – 8-10
- Green coriander – 1-2 tbsp (finely chopped)
- Salt – ½ tsp or to taste
- Oil – 1 tbsp
- Red mustard seeds – ¼ tsp
- Cumin seeds – ¼ tsp
- Asafoetida – ½ pinch
- Dry red chilly – 1
- Curry leaves – 8-10
- Sugar – 1 tsp (optional)
- Soak kokum in lukewarm water for 30 minutes. After that, crush it properly. Strain the kokum juice through a sieve in a bowl.
- Add kokum extract,1 cup of water, sugar and salt into the coconut milk. Mix it really well.
- Heat a small pan with some oil. When oil is heated aptly, add cumin seeds, red mustard seeds, asafoetida, curry leaves and red chilly into it. Let it roast for a while.
- Tempering is now ready. Pour this tempering and green coriander into the curry. Mix it really well. Kokum curry is now ready.
- Serve this tangy and mouth-drooling kokum curry as it is along with any meal or have it as a refreshing drink. Enjoy!