Konkani Special Coconut Sol Kadhi (Coconut Kokum kadi) is a refreshing curry made with sour kokum fruit and a blend of coconut milk. It is usually served along with everyday meals in summers as it helps to keep your body cool.
Coconut Kokum kadi- Goan SpecialCourse: Main CourseCuisine: IndianDifficulty: Medium
5-6 dried kokum peels
1 cup freshly grated coconut
1 green chilli
1 dried red chilli
1 tablespoon of oil
1 leaflet of curry leaves
1/2 teaspoon of mustard seeds
Salt to taste
2 tablespoons of chopped fresh coriander (optional)
- Soak sun dried kokum peels in 3/4 cup of water for 20 minutes and set aside.
- Grate fresh coconut, grind it with 1 cup of water and 1 green chilli.
- Strain the coconut milk and collect it in a vessel.
- Grind the strained grated coconut again with another 1/2 cup of water and collect the coconut milk in the same vessel as before. Discard the grated coconut.
- Give the soaked kokum peels a nice squeeze with your hands, so that you squeeze out all the juice out of it.
- The more you soak kokum and the more you squeeze it, the kokum peels continue to give out its juice into water. Once you have about 3/4 cup of thick, concentrated kokum juice you can squeeze and remove the peels out of the water.
- Add all the kokum juice into the coconut milk, add salt and mix well. Coconut Kokum kadi is watery in consistency.
- Coconut Kokum kadi is usually on the tangy side. (However, if the kokum peels are too tangy and your palate can’t take too much tanginess then add kokum juice as much as required to the coconut milk.)
- Season the kokum kadi. Heat oil in a tempering pan, add in mustard seeds. When they start popping, add in dried red chilli broken into pieces, and let it sizzle for few seconds. Add this seasoning to kokum kadi and mix well.
- Kokum kadi isn’t cooked. Enjoy them within a few hours of preparation or they tend to get spoilt due to the coconut milk present and as it isn’t cooked.
You can store leftover kokum kadi in the fridge for a few hours and reuse it later on. But do empty it the day it is prepared. If the oil from the seasoning solidifies on keeping the kokum kadi in the fridge, then let it rest outside for 20 minutes. Once the oil melts you can enjoy the kadi.
You can use fresh kokum peels to make kokum kadi if you find them during kokum season.
Kokum kadi is not made spicy. Red chilies in the seasoning gives flavor and just a hint of spice to the kadi.
For added taste and flavor you can add a pinch of asafoetida powder to the seasoning to the kadi.
For added taste you can also use carom seeds. Use just 4 carom seeds or 6 black pepper while grinding your grated coconut.