Kokum Coconut Kadhi

Name: Kokum Coconut Kadhi
Total time: 1200 s
Yield: 3 to 4 People
Cuisine: Indian
Ingredients: 8-10 dried Kokums; 1 cup to 1/2 cup Water for soaking kokums; 2 cups Water for adding later; 1-1/2 cup thick Coconut Milk; 1-2 teaspoons Beetroot juice (previously prepared); 1 tablespoon to 1/4 teaspoon Salt; 1-1/2 Tablespoons Oil; 1/2 teaspoon Mustard Seeds; 1/4 teaspoon Cumin Seeds; 8-10 Curry leaves; 2 dried Red Chillies (halved); 1 tablespoons Chopped Coriander leaves; 1 small sprig Curry Leaves

Kalpna @cook_111394930

Hyderabad, Telangana

#CA2025
Kokum also known as Garcinia indica is a dark red coloured fruit which is sweet and sour. After drying, they turn blackish purple in colour. These dried fruits are sour to taste which are known as Kokum Rinds or kokum phool.
It is used in various South Indian Recipes but particularly it's a part of Goan and Konkan Cuisine.
Kokum Coconut Kadhi also known as Solkadhi is a liquid curry prepared from kokum extract, Coconut milk and other spices. It is served as a beverage to lower body heat and good for digestion. Also, it can be served with steamed rice for lunch and dinner as an alternative to usual dal or Rasam. It has a sour and tangy taste similar to buttermilk or a chaas. There are many variations to prepare Solkadhi either with readymade canned Coconut milk or homemade Coconut milk. To make it simple, I preferred to make it by mixing kokum extract with Coconut milk and lastly tempered it with spices. It came out amazing and enjoyed by everyone at home. My preference is to have it chilled as shred in the recipe pictures but it tastes good with steamed rice as well. To make it cool, added beet root juice for that nice pinkish color.

Kalpna @cook_111394930

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Ingredients

20 minutes

3 to 4 People

To make Kokum Coconut Curry
8-10dried Kokums
1 cup to 1/2 cup Water for soaking kokums
2 cupsWater for adding later
1-1/2 cupthick Coconut Milk
1-2 teaspoonsBeetroot juice (previously prepared)
1 tablespoon to 1/4 teaspoon Salt
For Tempering
1-1/2 TablespoonsOil
1/2 teaspoonMustard Seeds
1/4 teaspoonCumin Seeds
8-10Curry leaves
2dried Red Chillies (halved)
For Garnishing
1 tablespoonsChopped Coriander leaves
1small sprig Curry Leaves

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Steps

20 minutes

1

Take all ingredients together to make Kokum Coconut Curry. The kokum used in the recipe is organic dried kokum. To begin with, rinse 8 to 10 kokums with water.
2

Place them in a bowl by adding 1 cup of hot water and soak for at least 1 to 2 hours. After 2 hours, sequeeze or completely crush kokums in the water with the help of your fingers.
3

Strain kokum extract in a bowl. The kokum shreds will collect in the strainer. Press the shreds with the spoon to extract as much flavour as possible.
4

Now, prepare solkadhi by adding 2 cups of water to the kokum extract. Add thick coconut milk and Beetroot juice.
5

Give it a good mix. Lastly, add salt and again mix it well. Keep aside and prepare ingredients for tempering.
6

Heat 1 teaspoon of oil in frying pan on low medium heat. Add 1/2 teaspoon of Mustard seeds. When mustard seeds begins to crackle, add cumin seeds and allow them to crackle. Lastly, add rest of the ingredients - Curry leaves, dried red chillies, a pinch of asafoetida powder or you may add 2 medium size crushed garlic cloves. Fry for few seconds by stiring often on low medium heat until the garlic changes its color.
7

Immediately, pour the tempering on the kokum and coconut milk mixture. Mix it well. Tip - 1) You can make the kokum extract with water in advance and refrigrate it for few hours before adding coconut milk or tempering. 2) Always use thick coconut milk for Solkadhi as thin milk may curdle by adding in the kokum extract.
8

Garnish it with chopped Coriander leaves. Serve Solkadhi straight away or you may refrigrate it and serve cold. Ready to enjoy!
9

It can also be served by pouring over the steamed Rice or can be taken as a separate beverage.
10

Ready to enjoy!

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Kalpna @cook_111394930

on April 27, 2025 00:13

Hyderabad, Telangana

Cooking is a skill. The more you create... the more you unleash your skill. I am here to fulfill my love for cooking..to find something new...something exciting...to learn or gain cooking accolades that I may cherish one day. Cooking is an art and to some extent, am trying to use my creative art skills in cooking. Thanks to Cookpad for giving us this platform where we can share our ideas, stories, the way we like to cook!