Kokum Kadhi Recipe

Cooking Directions

• STEP 1.Soak the kokum in water for 15-20 minutes to soften it.
• STEP 2.In a pan, heat oil and add mustard seeds, cumin seeds, and curry leaves. Let them splutter.
• STEP 3.Add chopped green chilies, ginger, and garlic. Saute for a minute.
• STEP 4.Add turmeric powder, red chili powder, and salt. Mix well.
• STEP 5.Add the soaked kokum along with the water. Cook for 5 minutes.
• STEP 6.In a separate bowl, whisk the yogurt until smooth.
• STEP 7.Add the whisked yogurt to the kokum mixture and mix well.
• STEP 8.Cook for another 2-3 minutes on low heat, stirring continuously.
• STEP 9.Garnish with fresh coriander leaves and serve hot with rice or as a refreshing drink.

Cooking Tips

• Adjust the quantity of kokum according to your taste preference.
• You can add a pinch of asafoetida (hing) for additional flavor.
• If the kadhi is too thick, you can add some water to adjust the consistency.
• For a vegan version, you can use coconut milk instead of yogurt.

Storage and Serving

• Kokum Kadhi is best served fresh and hot.
• Leftovers can be stored in the refrigerator for up to 2 days.
• Reheat gently on the stovetop before serving.
• Serve the kadhi with steamed rice or enjoy it as a refreshing drink.