Kokum Kadhi Video of Tarla Dalal

Kokum Kadhi Video of Tarla Dalal

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Slurp! What an exciting flavour this Kokum Kadhi has. Indeed, the best of homely flavours, tanginess, is the highlight of this recipe. 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 complementarily soothing flavour of coconut milk to make a well-balanced accompaniment that is sure to be loved by all. Once you have all the ingredients ready, it takes just minutes to prepare this delectable Kokum Kadhi, making it all the more attractive.

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Recipe Description for Kokum Kadhi

Ingredients

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

Method

For kokum kadhi

1. 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.
2. Strain the kokum using a strainer. Keep the kokum water aside and discard the kokum and green chillies.
3. Heat oil in a non-stick kadhai and add the cumin seeds.
4. When they crackle, add the curry leaves, garlic and red chillies and sauté on a medium flame for a few seconds.
5. Add the coconut milk, kokum water and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously.
6. Garnish with coriander and serve {span class="bold1"}kokum kadhi{/span} hot with rice.

See step by step images of Kokum Kadhi recipe

RECIPE SOURCE : Curries and Kadhis