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.
- ¼ cup kokum
- 1 Tbsp oil
- 1 tsp cumin seeds- Jeera
- ⅛ 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.
You might also like: