Kokum Kadhi

Seriously i came to know about kokum only after blogging, Kokum yields a peculiar flavour and blackish red colour. It is a preferred substitute for tamarind in curries and other dishes from the Konkan region. It is also used in cuisine from Gujarat, where it is frequently used to add flavor and tartness to dal for flavor balance. I checked twice when i went to India for this kokum in stores there,but unfortunately i couldnt able to get them. Trust me, i was eagerly waiting to taste the famous dish solkadhi or Kokum kadhi,a popular dish in Konkan region prepared with this kokum.

Solkadhi or Kokum Kadhi is a type of curry usually can have with rice or sometimes they can be drunk after meals. Its well known for its digestive properties.Kokum kadhi is simply made with coconut milk and kokum which is spiced with simple ingredients. Do you know from where i bought this kokums, i picked them in London when i went for the blogger's meet there. I was so excited to see some packets of dried kokums there and i immediately grabbed a packet. I tried this kokum kadhi few days back at home and for my surprise my H and kids loved this kadhi with rice while i had it like a juice.Since this kokum kadhi goes under the theme Regional foods with 'K', am posting this dish today for this week's blogging marathon as we are running a long blogging marathon for this whole month with alphabets and themes.

15nos Dried kokum (soaked for 30minutes in 1 cup of warm water)
1bowl Thick coconut milk
1tbsp Oil
1tsp Ginger (chopped)
1tsp Green chilli (chopped)
1tsp Garlic chopped
1/2tsp Cumin seeds
Chopped coriander leaves
Salt
1tsp Sugar

Heat oil, add the cumin seeds, fry until they turns brown.

Add now the chopped ginger, chopped garlic,chopped green chilly, fry for few minutes.

Add the sugar and salt, meanwhile strain the soaked water from the kokum.

Add this kokum water to the tempered spices, bring it to boil.

Finally add the coconut milk, bring it to boil.

Put off the flame immediately or else the coconut milk will split.

Serve warm with chopped coriander leaves.

Logo courtesy : Preeti
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 32