Comments on: Kokum Kadi (Bhinda kadi) – 1

By: Indian food, Andhra recipes and Global cuisine inspired cooking » All Recipes Shilpa Vegetables Vegetarian Recipes » Indian Food Trail - An essay on Konkani Cuisine - by Shilpa

Tue, 14 Oct 2008 13:29:46 +0000

[...] The meals are usually accompanied by a cup of plain buttermilk or in kokum season, a cup of kokum kadi. [...]

[WORDPRESS HASHCASH] The comment’s server IP (208.97.167.25) doesn’t match the comment’s URL host IP () and so is spam.

By: Pragyan

Pragyan — Mon, 13 Oct 2008 00:05:45 +0000

This is great. Inspired by someone’s earlier post using Kokum, I bought them. Since we don’t use kokum in any of our regular cooking and I lost the earlier link, am sure I can make this. Thanks! The charcoal trick is interesting..appreciate your patience and cool demeanour with which you respond to your readers comment. Am sure you will catch up soon!

By: Anupama

Anupama — Tue, 12 Aug 2008 19:15:43 +0000

Shilpa, please tell me how to store the dried kokum? My brother sent me a packet of dried kokum in plastic bag. Now it is outside at the room temp. Should I empty it & put in the fridge? Please let me know.

Shilpa: store in an air tight container so that moisture does not get into the pack. It can be left at room temperature, no need to refrigerate.

By: manju

manju — Thu, 31 Jul 2008 22:14:23 +0000

This looks amazing — especially the addition of the charcoal. I wish we had some wood charcoal to try this, but I will remember it for future experiments! Thanks for this great step-by-step post.

By: MAITREYEE

MAITREYEE — Thu, 03 Jul 2008 08:18:26 +0000

HI,
I THINK UR WEBSITE IS EXTREMELY INTERESTING.!!!!!!!! CONGRATULATIONS.!!!!!!!!
I THOUGHT THE ADDITION OF THE SMOKED FLAVOUR TO TH E KADI CUD MAKE IT EVEN MORE DELICIOUS.IN FACT WHEN I TRIED IT OUT IT WS ABSOLUTELY MINDBLOWING AND ALMOST EXOTIC TO TASTE.
I WAS WONDERING IF U CUD ADD THE RECIPE OF THE FAMOUS “TEEVAL” FROM GOA.FOR THOS WHO DO NOT WANT TO MAKE SUCH ELABORATE KADI.

THANKS AND REGARDS.
TEEVAL:
INGREDIENTS.:
8-10 SOLA ( DREID KOKAM PCS)
2-3 CHILLIES ( SLIT AND CHOPPED)
PINCH OF HING ( IRANI HING)
SALT AND SUGAR TO TASTE.
1 BSP OF CHOPPED CORIANDER.
METHOD.
SOAK SOLA IN SAY ABOUT A CUP OF WATER.FOR ABOUT 1 HR.ADD ALL THE INGREDIENTS AND STIR.AND KEEP ASIDE FOR A WHILE.
U CAN ALSO REFIRGERATE THIS AND HV IT AS A DRINK.BUT THIS IS USUALLY SERVED WITH THE 2ND HELPING OF RICE ALONG WITH FISH CURRY.

By: Prachi

Prachi — Fri, 09 May 2008 17:39:09 +0000

Wat a stupid receipe. ive never seen such a receipe.
HOW CAN CHARCOAL BE EATEN.

Shilpa: Prachi, suggest reading the post again. The charcoal is not eaten here, it is thrown away, after the seasoning process is over.

By: Shilpa Shanbhag

Shilpa Shanbhag — Thu, 01 May 2008 15:02:53 +0000

Hi Shilpa,

This is our version of kokam kadi,

Kokam syrup or 7-8 dried kokam (if dried kokum is used add it to hot water and keep aside)
1 green chilly
2-3 flakes of garlic
1 cup fresh/frozen coconut
Coconut milk readily available doesnt give good taste, better to use fresh coconut. Frozen coconut can be brought to room temperature or microvaved or hot water can be used while grinding.

Grind Coconut gratings, garlic and green chilly adding enough water and drain the same you can repeat it till the coconut becomes dry after squeezing out water. Add this to the Kokum put in hot water. Add salt if required, if salted kokum is used check the salt first and add only if necessary.

This is a very good drink during fish fry or along with chicken gravy, it can be mixed with rice and it tastes heavenly. For our family this is a must on Sundays when we make anything non-vegetarian.

The vegetarian version (ie during fast) omit the garlic and add 2-3 peppercorns.

Shilpa: Shilpa, here is the version mentioned by you. We make this often with sol.

By: aruna

aruna — Wed, 30 Apr 2008 17:43:17 +0000

The pictures look so appealing. Miss the raw fruit shilpa…When we got the raw ones (very rarely) , my mom used to make this kadi, but she never gave a charcoal phanna. Maybe as charcoal is not readily avble as in native place. I can imagine the heavenly taste. Wow…wish could buy the raw once here.

By: Smitaa

Smitaa — Fri, 14 Sep 2007 06:11:44 +0000

Thanks Shilpa for the interesting recipe for cool drink………….

Shraddha…………as for panha try it with jaggery or u can use 1:1 jaggery and sugar.

One thing is jaggery is better for health than sugar as it is an excellant source to boot Ca. Secondly, compare the taste of jaggery to sugar and let me know……………

Waiting for reply eagerly.

Smitaa

By: shraddha

shraddha — Tue, 07 Aug 2007 13:00:42 +0000

hi shilpa,
am so fascinated about ur site,that today i have spent almost 3hrs on ur website.addicting...huh.
can i add one drink which my aayi used to make during summer.called Aamba Panna[raw mango juice].i did try it while i was in delhi,but nothing like made by my aayi.
here is the receipe for "mango panna"
:- 2-3 semi raw or raw mango.
sugar for taste.
rock salt
roasted & powdered cumin seeds[jeera].
boil the mangos with water untill soft.
seperate the pulp from the skin & seed.
mix pulp with sugar, add cold water [500cc].give two runs in the juicer,or untill sugar dissolved & the pulp well mixed with cold water.
add rock salt and sprinkel with cummin seeds at the end.serve cold.its a very cooling and energising drink during summer.
it tastes yummy.
thanks
shraddha

Shilpa: Thanks Shraddha. Looks very interesting, I will try it sometime.