Kokum Curry Recipe
kokum curry or sol kadhi recipe – digestive and cooling drink.
Course
Main Dish
Cuisine
Indian
Servings
Prep Time
3
people
30
min
Cook Time
10
min
Servings
Prep Time
3
people
30
min
Cook Time
10
min
Ingredients
for the kokum curry
12
kokums
soaked in 1 cup water
2
cups
Water
1.5
cups
thick coconut milk
1
tbsp
chopped coriander leaves
for garnish
Salt
as required
for the tempering:
1
tbsp
Mustard seeds
1
tbsp
Cumin seeds
1
sprig
Curry Leaves
1
pinch of
Asafoetida
5
small to medium garlic cloves
slightly crushed
3
dry kashmiri red chilies
1.5
tbsp
Oil
coriander leaves
for garnishing
Instructions
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.
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.