Kokam (Garcinia indica) is a round dark coloured sour fruit which looks similar to a plum. Its dry skin is used for making Sol Kadhi. Dry Kokum skin, called as Aamsol or Sol or Birindasol is also used as a substitute for tamarind in coconut curries. I am not sure about its English name Purple Mangosteen.
Ingredients:
Kokam/Aamsol - about 8 pieces
Grated Coconut - about 1 1/2 cups
Green Chillies - 2
Cilantro/Coriander Leaves - few sprigs
Mustard Seeds - 1/4 tsp
Curry Leaves - about 5 leaves
Asafoetida/Hing - 1/4 tsp
Oil preferably Coconut Oil
Salt
How to make Sol Kadi:
- Soak dry kokam in about 2 cups of water for about 2 hours. For more sourness, either use more kokam pieces or soak for a longer time. Discard the kokam when you get the desired sourness. Below is a picture of dry kokam.
- Use about 1/2 cup of this kokam water (do not add kokam pieces) for grinding coconut to a very fine paste. Use a strainer/sieve to get the coconut milk from the ground paste. Blend/Grind the coconut collected in the sieve once or twice again and strain the coconut milk using the remaining 1 1/2 cups water.
- You can use store bought coconut milk as well.
- Add salt, medium chopped green chillies, finely chopped cilantro leaves to the coconut milk and mix well. Sol Kadi is generally thinner in consistency, add more water if required.
- For tempering/tadka/phanna, heat about 1 tsp oil in a pan. Add mustard seeds, asafetida and curry leaves. When mustard seeds pop, turn off the heat. Pour this tempering over the coconut milk and mix. This tempering is optional.
Serve Sol Kadhi with meals or as a refreshing summer drink.
Interesting I have used kokum to add sourness to dhals but not in this way.Nice interesting recipe.
ReplyDeletemy first time here, your have a nice collection of recipes, do visit my space..
ReplyDeletelovely dish...never used kokum before...have to try it after looking at your dish:))
ReplyDeleteNice recipe. Had a Goan friend who uses kokum in most of her dishes, but never tried myself. You have inspired me to give it a try.
ReplyDeleteWoow,,,Kokom curry looks great n sounds different for me,,becos we didnt used this ingredient yet in our food recipes,, but i heard lot about kokom.Very interesting recipe in kadhi form sure it will tastes good too.thanks for sharing dear,,take care n keep on smiling.
ReplyDeletemom use to make saaru with Kokam. Its been years may be more than a decade since I have seen Kokam again ... where did u get it? Kokam kadhi looks very similar to tamli ... never tasted this recipe ... nice post.
ReplyDeletewow!! this looks so yummy!! and perfect with rice..nice recipe..
ReplyDeletelooks very delicious uma, worth a try
ReplyDeletenice recipe uma.
ReplyDeletethis is also known as kokum right..
Thanks Sarah, Sushma, PranisKitchen for such lovely comments.
ReplyDeleteYes PranisKitchen, kokum or kokam.
nice..its very new to me!
ReplyDeleteNever used kokum in kadhi..perfect gravy for rice
ReplyDeleteNever heard of it, delicious !!
ReplyDeletenever used it but it sounds interesting
ReplyDeleteHow well written! Easy to understand when Konknni terms are supplemented by the English equivalents,
ReplyDeletee.g.tempering/tadka
Dear Uma. Your receipe is excelent. any one can understand. I made it accoring to yous explanation. its delicious. thanks God bless you & full fill all yours wishes.
ReplyDeleteThanks GSB amd Anonymous.
ReplyDeleteAnonymous, Thank you for the feedback... You made my day -:)