kokum curry recipe | sol kadhi recipe

kokum curry or sol kadhi recipe - digestive and cooling drink.
course beverages & drinks
cuisine goan, indian
prep time 30 minutes
cook time 10 minutes
total time 40 minutes
servings 3
author dassana amit

ingredients (1 cup = 250 ml)

for the kokum curry

  • 10 to 12 kokums, soaked in 1 cup water
  • 2 cups water
  • 1 to 1.5 cups thick coconut milk or half-half of thick coconut milk and thin coconut milk
  • 1 tablespoon chopped coriander leaves, for garnish
  • salt as required

for the tempering:

  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1 sprig curry leaves
  • a pinch of asafoetida
  • 4 to 5 small small to medium garlic cloves, slightly crushed
  • 2 to 3 dry kashmiri red chilies
  • 1.5 tablespoon oil
  • coriander leaves for garnishing

how to make recipe

making kokum curry:

  1. soak the kokums in one cup of water for 30 minutes.
  2. crush and squeeze kokum completely with your hands.
  3. you will get a nice pinkish red kokum extract
  4. add 2 cups water to the kokum extract.
  5. also add 1 to 1.5 cups thick coconut milk - either make the coconut milk or use the ready made one - see notes below to make the coconut milk at home.
  6. add salt and stir. keep aside so that we prepare the tempering.

making tempering for kokum curry:

  1. heat oil. splutter the mustard seeds.

  2. then add the cumin and let them sizzle too.
  3. finally add the garlic, asafoetida, red chilies, curry leaves.
  4. fry these for a half a minute.
  5. quickly pour this tempering on the kokum coconut milk mixture.
  6. serve kokum curry straight way or serve cold.
  7. garnish kokum curry with coriander leaves before serving.

recipe notes

to make coconut milk:-