Kokum known by the scientific name of Garcinia Indica belongs to the mangosteen family of plants. It is native to the western ghats in India and also an important souring agent in the Malabar or the Konkan cuisine. It imparts a slight pinkish hue to the preparation, and has a distinct sweet aroma. It is from the color and smell that kokum could be identified from tamarind as an ingredient to a preparation. Both are sour to taste, thus kokum is also referred to as the Malabar tamarind.
In this edition of our daily publication, we bring to you the recipe for Goan style kokum curry, sometimes referred to as sol kadhi. It is served as an accompaniment to a full course meal. It may be had as a side dish with rice and some preparation of vegetables and lentils. Otherwise you can have the kokum curry as a digestive, to be had after a heavy meal. Kokum has a therapeutic effect on the metabolic processes of the body. It is known to aid digestion and keep the activities of the bile under control. Read on ahead and discover for yourself the recipe of the kokum curry.
Goan Style Kokum Curry
It is a simplest of recipe which constitutes the most common ingredients that you may come across in a kitchen in south and south-western India. The preparation time is around 20 minutes and the dish may be served cold or at room temperature.
2-3 dried kokum soaked in water
100 ml coconut milk
1/4 teaspoon whole cumin seeds
1/4 teaspoon whole mustard seeds
Salt to taste
Make the soaked kokum into a fine pulp and filter the liquid extract.
To the coconut milk add the kokum extract and salt as per your taste.
Temper the whole spices and curry leaves in hot oil and add to the curry mix.
Your Goan style kokum curry or sol kadhi is ready to be served.
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