kokum curry recipe | sol kadhi recipe
kokum curry or sol kadhi recipe - digestive and cooling drink.
beverages & drinks
ingredients (1 cup = 250 ml)
for the kokum curry
10 to 12
soaked in 1 cup water
1 to 1.5
thick coconut milk
or half-half of thick coconut milk and thin coconut milk
chopped coriander leaves,
for the tempering:
sprig curry leaves
a pinch of asafoetida
4 to 5
small small to medium garlic cloves,
2 to 3
dry kashmiri red chilies
how to make recipe
making kokum curry:
soak the kokums in one cup of water for 30 minutes.
crush and squeeze kokum completely with your hands.
you will get a nice pinkish red kokum extract
add 2 cups water to the kokum extract.
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.
add salt and stir. keep aside so that we prepare the tempering.
making tempering for kokum curry:
heat oil. splutter the mustard seeds.
then add the cumin and let them sizzle too.
finally add the garlic, asafoetida, red chilies, curry leaves.
fry these for a half a minute.
quickly pour this tempering on the kokum coconut milk mixture.
serve kokum curry straight way or serve cold.
garnish kokum curry with coriander leaves before serving.
to make coconut milk:-
1 cup grated coconut and ½ to ¾ cup water.
grind the grated coconut with water and squeeze out the thick milk with a strainer.
add the extracted coconut again back to the grinder. add some water and then make the thin milk. strain again and squeeze the coconut completely.
you can add both the thick and thin milk to the kokum extract.