Kokum Coconut Kadhi

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Learn to cook Kokum Coconut Kadhi Recipe by Manjula

Kokum Coconut Kadhi

To make Kokum Coconut Kadhi, we have to know what is Kokum. Kokum is a fruit used as a souring agent in many parts of India and it is mellow in taste compared to tamarind. For me, how it can be a kadhi without besan? So, this Kokum Coconut Kadhi is my twist, by adding a little roasted besan (gram flour). This is both delicious and very refreshing. You can serve this as a soup or with rice. My son who is a very picky eater thoroughly enjoyed it! This is a quick and easy recipe which you must give it a try. This Kadhi is also vegan and gluten free.This recipe will serve 2 to 3.

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Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Main Course, Soup
Cuisine Indian
Servings 3 people


  • ¼ cup kokum
  • 1 Tbsp oil
  • 1 tsp cumin seeds- Jeera
  • tsp asafetida – Hing
  • ¼ tsp turmeric – Haldi
  • 2 Tbsp besan
  • 1 red dry red chili sabut lal mirch
  • 1 Tbsp green chili finely chopped
  • About 8 curry leaves chopped
  • 1 15 oz can coconut milk
  • ½ tsp salt
  • 1 Tbsp cilantro chopped
  • ½ cup water


  • Soak the kokum in ½ a cup of hot water for about 30 minutes.
  • Then squeeze the juice from kokum and keep aside.
  • Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil. If the cumin seeds crack right away, the oil is ready. Add cumin seeds and asafetida.
  • Next add besan and stir for about 30 seconds until besan is light golden in color.
  • Next add curry leaves, red chili, turmeric, and green chili, stir for few seconds.
  • Add squeezed kokum juice mix it well and bring kokum juice to boil.
  • Add coconut milk. make sure to keep flame on low-medium otherwise coconut milk might curdle. Mix well and add salt.
  • Cook the kadhi over low heat for 3-4 minutes, add chopped coriander leaves.
  • Serve kokum Coconut Kadhi as a soup or with plain rice.


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