Kokum is a dark red coloured fruit with a sweet and sour taste. The dried outer cover of the fruit serves as the main ingredient for this drink which is a perfect cooler for warm summer days. It is also good for digestion and is commonly found in the Goan, Konkani and Malvani thalis as a side dish.
Recipe for Sol Kadhi/Kokum Curry
- 10-12 kokum pieces dissolved in around 1/2 cup hot water
- 2 cups coconut milk
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 4-5 garlic cloves, crushed
- 2 red chillies
- 1 sprig of curry leaves
- A pinch of asafoetida
- 2 tbsp oil
- Coriander leaves for garnish
- Salt to taste
- Soak the kokum in 1/2 cup of hot water for 30 minutes
- Crush and squeeze the kokum through a strainer to make kokum extract
- Add 2 cups of water and salt to this kokum extract. Mix well and taste
- Now add coconut milk. Do this in batches. Ideally, you want to balance the sour taste of the kokum with the sweetness of the coconut milk.
- Now for the tempering, heat oil in a small tempering pan
- Add the mustard seeds in the oil and let them splutter followed by the cumin seeds
- Next add the garlic, asafoetida, red chillies, curry leaves and fry
- Pour this tempering immediately into the kokum and coconut milk mixture
- Serve straight away or serve cold. I would recommend for refrigerating it for around one hour.
- Garnish with coriander leaves before serving
- Any leftover sol kadhi should be kept in the fridge because there are chances of coconut milk spoling in hot weather
- Refrigerating sol kadhi may cause the fat in the coconut milk to congeal. If this happens, warm it while stirring occasionally and the the fat will dissolve
- You can use either home made or the ready made coconut milk. I used the latter for this preparation.
- For those staying in Singapore, kokum is available in Mustafa.
- Sol kadhi will pair well with this dish made with Black eyed beans