Kokam Kadhi
Kokam Kadhi is a combination of sour, sweet and spicy taste.
    Preparation Method
  1. Was and soak the kokam in 1/2 cup warm water for half an hour.
  2. In a pan, make a smooth paste of the wheat flour and powdered red gram with 1/2 cup water. Add kokam (with the water it was soaked in), green chillies, jaggery and salt along with 3 cups water. Churn lightly and bring to a boil, stirring till it thickens. Reduce flame and allow to simmer for 8-10 minutes.
  3. In a wok, heat ghee for tempering. Pop mustard seeds and add the cumin seeds. As the cumins crackle, add the asafoetida and chilli powder.
  4. Immediately pour this tempering into the simmering kokam kadhi. Switch off the flame and strain kadhi just before serving.
  5. Garnish with coriander leaves and serve fresh with any rice preparation.


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Serves : 2
Ready In : 40 Minutes
Level :
Tithi :
Tastes :
Cuisine :
  1. 6-8 pieces of dry kokam
  2. 1 tablespoon whole wheat flour
  3. 1 tablespoon red chilli powder
  4. 2-3 green chillies
  5. 1 tablespoon jaggery (grated)
  6. coriander leaves (to garnish)
  7. salt to taste
  8. For the tempering
  9. 1 teaspoon ghee
  10. 1/2 teaspoon mustard seeds
  11. 1 teaspoon cumin seeds
  12. 1/4 teaspoon asafoetida powder
  13. 1/2 teaspoon red chilli powder

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