This is one of the popular drinks during summer at my native. During these hot months, fresh kokum is available in large quantities. So this kadi is prepared in every household. This is prepared even in big functions.
The basic kadi is made from kokum, green chilies, asafoetida(optional), salt and jaggery. But the seasoning varies. According to me, the best seasoning is that of wood charcoal(Ingale/angare). It gives an amazing aroma to the kadi. But when it is not available, a seasoning of mustard and red chilies is used. Some people even make it without any seasoning. The kadi tastes at its best when served cold.
2 tbl spns kokum syrup or 2 whole fresh kokum or 4-5 dry kokum skins
2 cups water
3 green chillies
1 red chili
1 tea spn sugar/jaggery
A pinch asafoetida
Seasoning 1 : Some wood charcoal heated till it becomes red and coconut oil
Seasoning 2 : Oil, mustard seeds and 1-2 red chilies broken into pieces
Mix kokum with water. Squeeze it with hands till it leaves the color. Change the water 2-3 times. Discard the skin and use the water.
If fresh kokum is not available, used dried skins and leave them in water for about 30mins or so. If kokum syrup is used, dilute it with water.
Mix kokum water, salt, sugar/jaggery, green chillies, salt. Dilute asafoetida in water and add to the mixture.
When Seasoning 2 is used:
Heat oil. Add mustard seeds. When they start popping, add red chili cut into small pieces, add this to kadi. Close the lid immediately. Serve chilled.
When Seasoning 1 is used:
Heat charcoal till it becomes red. Take it in a big spoon.
Add a drop of coconut oil on the charcoal.
Immediately dip the spoon along with charcoal into the kadi and close the lid. (This should be done very fast so that all the fumes that come out of charcoal are trapped in kadi).
Discard charcoals. Serve chilled.
When dried kokum skin is used, kadi looks like following.
Serves : 2
Preparation time : 10min