Ing
7 to 8 kokum
1/2 fresh grated coconut
1 to 11/4 cup water
1 to 2 green chillies(as per spice reqd)
3 to 4 garlic pods
A pinch of asafoetida
Salt to taste
Coriander leaves to garnish.
Method
Soak the kokum in 1/4 cup very hot water and let it be till its cooled completely. This wil give the perfect dark pink color to the kokum water.
In the meantime grind grated coconut , garlic , chillies adding a little water. Pass it through a strainer and extract the coconut milk. Repeat the same procedure twice.
Add this coconut milk to the cooled kokum water. The kokum water should be at room temperature. (If you add coconut milk to hot kokum water it will curdle). Adjust the coconut milk to the desired thickness of kadi.
Add salt and a pinch of asafoetida. Garnish with coriander leaves. You can remove the kokum pieces after a while.
TIP: Kokum tends to lose colour over a period of time. Always store kokum in an air tight freezer container in the freezer. The colour of kokum stays as is.
7 to 8 kokum
1/2 fresh grated coconut
1 to 11/4 cup water
1 to 2 green chillies(as per spice reqd)
3 to 4 garlic pods
A pinch of asafoetida
Salt to taste
Coriander leaves to garnish.
Method
Soak the kokum in 1/4 cup very hot water and let it be till its cooled completely. This wil give the perfect dark pink color to the kokum water.
In the meantime grind grated coconut , garlic , chillies adding a little water. Pass it through a strainer and extract the coconut milk. Repeat the same procedure twice.
Add this coconut milk to the cooled kokum water. The kokum water should be at room temperature. (If you add coconut milk to hot kokum water it will curdle). Adjust the coconut milk to the desired thickness of kadi.
Add salt and a pinch of asafoetida. Garnish with coriander leaves. You can remove the kokum pieces after a while.
TIP: Kokum tends to lose colour over a period of time. Always store kokum in an air tight freezer container in the freezer. The colour of kokum stays as is.
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