Comments on: Kokum Kadi (Bhinda kadi) – 1

By: Shilpa

Shilpa — Thu, 10 Dec 2009 19:07:20 +0000

No..they are completely different. More about it here

By: Namrata

Namrata — Thu, 10 Dec 2009 18:28:07 +0000

Hi shilpa,
Just wanted to know something…is kokum same as black tamarind….i didnt get kokum syrup in indian store here…so i thought they both are same…..i made kadi out of it…it tastes ok….but smells awfull….donno what went wrong…

By: Priya V

Priya V — Sat, 28 Nov 2009 15:13:00 +0000

My MIL makes futti kadi similar to the one maitreyee mentioned above except for adding green chillies, instead she adds dried red chillies held over a flame until they get a little black and immediately adds them to the kadi so that it gets the smoky flavour.It indeed takes the kadi to another level.

By: Shilpa

Shilpa — Sat, 28 Nov 2009 13:44:42 +0000

By: Deepa

Deepa — Sat, 28 Nov 2009 11:23:17 +0000

Should the kokum kadi be boiled ?

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.