Ariso Recipes
Coconut and Kokum Kadhi
Last update date: February 24, 2012
Step into the realm of Coconut and Kokum Kadhi. This dish is an aromatic journey that tantalizes the senses, featuring Tamarind Pulp, Coconut Milk. Beyond taste, it's melding nutritional richness with culinary art. Dive deeper into this culinary journey, where every ingredient plays a pivotal role in crafting the dish's unique character. Dive deeper into this culinary journey, where every ingredient plays a pivotal role in crafting the dish's unique character.15 minutes.
Coastal Karnataka
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All Ingredients used are safe and clean.
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Ingredients
2
How To Cook?
1
To begin making the coconut and kokum kadhi, soak the kokum peels in 1 cup of hot water for 30 to 45 minutes.
2
Squeeze the soaked kokum well to extract the juice and discard the leftover peels.
3
In a mixer, blend coconut, green chillies, garlic, and 1 cup of warm water to form a smooth paste.
4
Strain the mixture to extract thick coconut milk.
5
Take the leftover coconut solids, add some water, and regrind to extract thin coconut milk.
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