Ingredients:
Kokum syrup (salted) 2 tbl spns
Coconut milk 2 cups
Oil
Green chillies 3
Mustard seeds 1/2 tea spn
Asafoetida (Hingu) a pinch
Method:
Mix kokum syrup with coconut milk, salt, green chillies. Heat oil. Add Asafoetida and mustard seeds. When they start spluttering, add this to Kokum kadi. Serve chilled.
If fresh kokum is used, crush the kokum in little water. Do the same thing 3-4 times. Discard the kokum pieces & use water.
If coconut milk is not available, grind 1/2 coconut with 2 cups of water. Squeeze the water from coconut. Use the water & discard the coconut.
Serves : 2
Preparation time : 10min
PS: If kokum surup is not available, squeeze the kokum in coconut milk (leave the kokum in coconut milk for sometime and then squeeze it). If the kokum is old(like what I used), the kadi does not get the pink color.
Ohh so bhinda kadi and kokum are same? I didn’t know. Good to have this recipe blog to quickly check back whenever required. Keep going.
I really needed reciepe of solkadhi…..thanks alot
can you tell me how to get coconut milk from coconut??
Mau, the procedure for getting coconut milk from coconut is already there in the post.
Hi,
Add a little jeera powder and fresh coriander to this it tastes awsome!!!
Thanks for this reciepe. I was looking for it…
hi,
Add little bit of sugar to this kokum it tastes well. u can also make this with the fresh birinds (kokum) if available:))
hi, dear i was waiting for this receipe for a long time as i am from karnataka.When my husband went to Goa there he drank this in the Mahalasa Narayani temple. He came home and and told me to prepare. Thank a million time.
lovely thanks!