Kokum Kadhi
by Tarla Dalal
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.
Kokum Kadhi recipe - How to make Kokum Kadhi
Soaking Time: 20 minutes Preparation Time: Cooking Time: Total Time:
Makes 4 servings
For Kokum Kadhi
24 to 25 semi dried kokum
2 tsp finely chopped green chillies
salt to taste
1 tbsp oil
2 tsp cumin seeds (jeera)
4 curry leaves (kadi patta)
1 tsp finely chopped garlic (lehsun)
2 whole dry kashmiri red chillies , broken into pieces
1 1/2 cups coconut milk (nariyal ka doodh)
For The Garnish
2 tbsp finely chopped coriander (dhania)
For Serving With Kokum Kadhi
rice
For kokum kadhi
- For kokum kadhi
- To make {span class="bold1"}kokum kadhi{/span}, 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.
- Strain the kokum using a strainer. Keep the kokum water aside and discard the kokum and green chillies.
- Heat oil in a non-stick kadhai and add the cumin seeds.
- When they crackle, 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 with coriander and serve {span class="bold1"}kokum kadhi{/span} hot with rice.
Kokum Kadhi Video of Tarla Dalal
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like kokum kadhi recipe | Konkani style kokum kadhi | Maharashtrian kokum kadhi | kokum kadhi made with coconut milk | then see our other Mahrashtrian dal recipes and some recipes we love.
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what is kokum kadhi made of ?
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what is kokum kadhi made of ? See below image of list of ingredients for kokum kadhi.
preparing kokum water
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This is what semi dried kokum looks like. It's easily available all over India.
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In a deep bowl put 24 to 25 semi dried kokum.
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Add 2 tsp finely chopped green chillies.
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Add salt to taste. We added 1/4th tsp salt.
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Add 1½ cups of hot water.
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Mix well.
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Cover with a lid and keep aside to soak for 15 to 20 minutes.
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Soaked kokum.
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Strain the kokum using a strainer.
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Discard the kokum and green chillies after straining.
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Keep the kokum water to be used to make kokum kadhi.
making kokum kadhi
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To make kokum kadhi recipe | Konkani style kokum kadhi | Maharashtrian kokum kadhi | kokum kadhi made with coconut milk | heat 1 tbsp oil in a non-stick kadhai.
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Add 2 tsp cumin seeds (jeera).
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Let the seeds crackle.
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Add 4 curry leaves (kadi patta).
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Add 1 tsp finely chopped garlic (lehsun).
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Add 2 whole dry kashmiri red chillies , broken into pieces.
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Sauté on a medium flame for a few seconds.
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Add 1 1/2 cups coconut milk.
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Add kokum water.
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Add salt to taste. We added 1/2 tsp salt.
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Mix well.
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Cook kokum kadahi on a medium flame for 2 to 3 minutes, while stirring continuously. Don't overcook as the coconut milk will split.
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Garnish kokum kadhi with coriander.
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Serve kokum kadhi | Konkani style kokum kadhi | Maharashtrian kokum kadhi | kokum kadhi made with coconut milk | hot with rice.
pro tips for kokum kadhi
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Use the seedless variety of kokum for this Konkani style kokum kadhi.
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Use fresh or readymade coconut milk.
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Discard the kokum and green chillies after straining.
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Cook kokum kadhi on a medium flame for 2 to 3 minutes, while stirring continuously. Don't overcook as the coconut milk will split.
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Keep the kokum water to be used to make kokum kadhi.
| Energy | 125 cal |
| Protein | 0 g |
| Carbohydrates | 2.8 g |
| Fiber | 0 g |
| Fat | 12.4 g |
| Cholesterol | 0 mg |
| Vitamin A | 33.8 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0 mg |
| Vitamin C | 0 mg |
| Folic Acid | 0 mcg |
| Calcium | 0 mg |
| Iron | 0 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 0 mg |
| Potassium | 0 mg |
| Zinc | 0 mg |
very easy and tasty sol kadhi recipe.
Edited after original posting.
Delicious 👍🏼
This kadhi recipe is very different from the usual kadhis we make. The unique thing about this recipe is that there is no use of besan.Kokum, the main ingredient of this recipe gives an amazing flavour to this kadhi.The kadhi tastes nice but more better when chilled. I liked the chilled kadhi more.