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.
Tried this recipe?Let us know how it was!