kokum kadhi recipe | Konkani style kokum kadhi | Maharashtrian kokum kadhi | kokum kadhi made with coconut milk | with 30 amazing images.
Konkani style kokum kadhi has the best of homely flavours which is the highlight of this recipe. Learn how to make kokum kadhi made with coconut milk.
Slurp! What an exciting flavour this kokum kadhi has. This recipe is quite different from any other kadhi because it uses neither curds nor besan. Instead, it harnesses the tangy flavour of kokum and the complementarity soothing flavour of coconut milk to make a well-balanced accompaniment that is sure to be loved by all.
To make kokum kadhi, combine the kokum, green chillies, salt in 1½ cups of hot water in a deep bowl, cover with a lid and keep aside to soak for 15 to 20 minutes. Starin and keep kokum water aside. Heat oil in a non-stick kadhai and add the cumin seeds. Add the curry leaves, garlic and red chillies and sauté on a medium flame for a few seconds. Add the coconut milk, kokum water and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously. Garnish kokum kadhi with coriander and serve hot with rice.
Once you have all the ingredients ready, it takes just minutes to prepare this delectable kokum kadhi, making it all the more attractive.
Tips for making kokum kadhi. 1. Use the seedless variety of kokum for this kadhi. 2. Use fresh or readymade coconut milk. 3. Discard the kokum and green chillies after straining. 4. Cook kokum kadhi on a medium flame for 2 to 3 minutes, while stirring continuously. Don't overcook as the coconut milk will split.
Serve kokum kadhi with cooked rice and Goanese potato curry.
Enjoy kokum kadhi recipe | Konkani style kokum kadhi | Maharashtrian kokum kadhi | kokum kadhi made with coconut milk | with step by step photos and video below.