Kokum Coconut Kadhi

Kokum Coconut Kadhi

To make Kokum Coconut Kadhi, we have to know what is Kokum. Kokum is a fruit used as a souring agent in many parts of India and it is mellow in taste compared to tamarind. For me, how it can be a kadhi without besan? So, this Kokum Coconut Kadhi is my twist, by adding a little roasted besan (gram flour). This is both delicious and very refreshing. You can serve this as a soup or with rice. My son who is a very picky eater thoroughly enjoyed it! This is a quick and easy recipe which you must give it a try. This Kadhi is also vegan and gluten free.

This recipe will serve 2 to 3.

• ¼ cup kokum
• 1 Tbsp oil
• 1 tsp cumin seeds- Jeera
• ⅛ tsp asafetida - Hing
• ¼ tsp turmeric – Haldi
• 2 Tbsp besan
• 1 red dry red chili (sabut lal mirch)
• 1 Tbsp green chili finely chopped
• About 8 curry leaves chopped
• 1 15 oz can coconut milk
• ½ tsp salt
• 1 Tbsp cilantro chopped
• ½ cup water

1. Soak the kokum in ½ a cup of hot water for about 30 minutes.
2. Then squeeze the juice from kokum and keep aside.
3. Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil. If the cumin seeds crack right away, the oil is ready. Add cumin seeds and asafetida.
4. Next add besan and stir for about 30 seconds until besan is light golden in color.
5. Next add curry leaves, red chili, turmeric, and green chili, stir for few seconds.
6. Add squeezed kokum juice mix it well and bring kokum juice to boil.
7. Add coconut milk. make sure to keep flame on low-medium otherwise coconut milk might curdle. Mix well and add salt.
8. Cook the kadhi over low heat for 3-4 minutes, add chopped coriander leaves.
9. Serve kokum Coconut Kadhi as a soup or with plain rice.

You might also like:

• Vegan Rice Kheer
• Bread Pudding with Chocolate Sauce
• Mango rice
• Masala Khichdi

Main Course, Soup

Indian

Kokum Kadhi made with Coconut Milk: Konkani Style Kokum Kadhi

Konkani Style Kokum Kadhi is a vegan gluten free traditional Indian curry with roots in the coastal regions of India, particularly in the states of Maharashtra, Goa, and Karnataka. 

This unique and flavorful dish combines the tanginess of kokum (Garcinia indica) with the creaminess of coconut milk, resulting in a refreshing and aromatic curry that's perfect for hot summer days. 

Kokum Coconut Kadhi is typically served with steamed rice or as a side dish to complement a variety of main courses.

How to make Coconut Kokum Kadhi:

• Cooling and Refreshing: Kokum Coconut Kadhi is known for its cooling and refreshing properties, making it a popular choice during the hot summer months. The tangy flavor of kokum combined with the richness of coconut milk creates a soothing and invigorating curry that helps beat the heat.

• Digestive Aid: Kokum, the main ingredient in Kokum Coconut Kadhi, is believed to aid digestion and promote gastrointestinal health. It is rich in antioxidants and hydroxycitric acid, which may help reduce inflammation and improve digestion, making it an ideal ingredient for digestive wellness.

• Rich in Nutrients: Coconut milk, another key ingredient in Kokum Coconut Kadhi, is rich in vitamins, minerals, and healthy fats. It provides a creamy and indulgent base for the curry while offering a range of health benefits, including improved heart health, enhanced immune function, and better skin and hair health.

• Vegan-Friendly: Kokum Coconut Kadhi is naturally vegan-friendly as it does not contain any animal products or by-products. It is made entirely from plant-based ingredients, making it suitable for individuals following a vegan or plant-based diet.

Tips for Making Perfect Kokum Coconut Kadhi:

Soak the Kokum: If using dried kokum, soak it in warm water for 15-20 minutes to soften it before adding it to the curry. This helps release its tangy flavor and vibrant color, enhancing the overall taste of the Kadhi.

Use Fresh Coconut Milk: For the best flavor and texture, use fresh coconut milk made from grated coconut or coconut cream. Avoid canned coconut milk with added preservatives and stabilizers, as it may alter the taste and consistency of the Kadhi.

Temper the Spices: Temper the spices in hot oil or ghee before adding them to the Kadhi to enhance their aroma and flavor. Common spices used for tempering include mustard seeds, cumin seeds, curry leaves, and dried red chilies.

Adjust the Consistency: Adjust the consistency of the Kadhi by adding more water or coconut milk to achieve the desired thickness. Kokum Coconut Kadhi should have a smooth and creamy texture that coats the back of a spoon.

FAQs about Kokum Coconut Kadhi:

Can I make Kokum Coconut Kadhi without kokum? 

Yes, if kokum is not available, you can substitute it with tamarind pulp or lemon juice for a similar tangy flavor. However, keep in mind that the taste of the Kadhi may vary slightly depending on the substitution used.

Is Kokum Coconut Kadhi gluten-free? 

Yes, Kokum Coconut Kadhi is naturally gluten-free as it does not contain any wheat or gluten-containing ingredients. It is safe for individuals with gluten sensitivities or celiac disease to enjoy.

Can I make Kokum Coconut Kadhi ahead of time? 

Yes, Kokum Coconut Kadhi can be made ahead of time and stored in the refrigerator for up to 2-3 days. Reheat the Kadhi gently on the stovetop or in the microwave before serving, stirring well to ensure even heating.

What can I serve with Kokum Coconut Kadhi? 

Kokum Coconut Kadhi is typically served with steamed rice or jeera rice (cumin rice) for a complete and satisfying meal. You can also pair it with Indian breads such as roti, naan, or paratha for a delicious combination.

In conclusion, Kokum Coconut Kadhi is a delightful and flavorful curry that offers a perfect balance of tanginess, creaminess, and spice. 

Whether enjoyed as a refreshing summer dish or a comforting meal, Kokum Coconut Kadhi is sure to impress with its unique taste and nutritional benefits. 

With its versatility, customizable variations, and simple preparation, Kokum Coconut Kadhi is a must-try for anyone looking to explore the diverse and vibrant flavors of Indian cuisine.