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
I’m a huge kadhi fan and now my toddler is too! I’d forgotten about the variety you’ve posted, will try it on him xx
Thanks Deena for dropping by – regret the late reply from my end. Let me know if your kid loved the kadhi, fingers crossed 🙂
Hey, no more reviews of late? Don’t slack on the writing! 🙂
Thanks Kais for the anticipation for the next post 🙂 And the slack pointer is duly noted 🙂
nice recipe. we dont get kokum here in southampton but i have heard and seen a lot of recipes of it. maybe i might get it in london 🙂 will definitely try this recipe. thanx for sharing.
You should get it in London, else one more item added to the list when people from India come visiting us who stay abroad 🙂 Do try it and let me know how it turned out. Thanks for dropping by:)
Pingback: Punjabi Kadhi | Femmehavenn
Thanks for dropping by Shobhnaa and it was a pleasant surprise to have a ‘Deelightfully Veg’ recipe link on your blog 🙂 Cheers to all the kadhi makers 🙂