Home >> Veg Recipes >> kokum curry or sol kadhi

kokum curry or sol kadhi

kokum curry or sol kadhi
Recipe type: Curries
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
kokum curry or sol kadhi - digestive and cooling drink.
  • for the kokum curry
  • 10-12 kokums dissolved in ½ cup water
  • 1.5 or 2 cups water
  • 2 cups coconut milk
  • salt as required
  • for the tempering:
  • ½ tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 sprig curry leaves
  • a pinch of asafoetida
  • 4-5 garlic cloves, slightly crushed
  • 2 kashmiri red chilies
  • 2 tbsp oil
  • coriander leaves for garnishing
  1. soak the kokums in half cup of water for 30 minutes.
  2. crush and squeeze kokum completely with your hands.
  3. you will get a nice pinkish red kokum extract
  4. add 2 cups water to the kokum extract.
  5. also add 2 cups coconut milk - either make the coconut milk or use the ready made one - see notes below to make the coconut milk at home.
  6. add salt and stir. keep aside so that we prepare the tempering.
  7. heat oil.
  8. splutter the mustard seeds.
  9. then add the cumin and let them sizzle too.
  10. finally add the garlic, asafoetida, red chilies, curry leaves.
  11. fry these for a half a minute.
  12. quickly pour this tempering on the kokum coconut milk mixture.
  13. serve kokum curry straight way or serve cold.
  14. garnish kokum curry with coriander leaves before serving.
to make the coconut milk:-

grated coconut and ½ cup water.

1. grind the grated coconut with water and squeeze out the thick milk with a strainer.
2. 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.
3. add both the thick and thin milk to the kokum extract.
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