Some fruits are exclusively found or consumed in India. Kokum falls in that category. On the western coastal belt this is probably the most used berry.
It replaces tamarind in practically each and every dish. The most popular form of consuming kokum is the sarbat (juice) or as a kadhi. I had to share this recipe under the cookign with berries theme for BM, to introduce you all to this wonderful dish.
Unlike the regular curd based kadhis, this one is preferred cold. More like gazpacho soup. It is cool and refreshing consumed specially with sea food meal.
With coconut milk and kokum concentrate (agal) eaasily available off the shelf making the kadhi is a breeze.
To enjoy this , serve with hot steamed rice, crispy fried fish or suran/ eggplant crisps. It tastes divine. The consistency of this kadhi is watery.
1/2 cup dried kokum soaked in water
2 cups thick coconut milk
2 cups water
1 tspn garlic paste (very fine)
1 tspn green chilly paste
salt to taste
Coriander for garnishing
1) Usually, I use fresh grated coconut and grind it along with garlic and chillies and then extract the milk from it using as much water as I need.
2) Instead, you can add the water, garlic and green chilli paste to the coconut milk and mix well. Sieve it using a strainer to make it clear
3) Add the strained kokum juice as per taste. The taste is strong and sour, so keep tasting as you go.
4) Add salt and chopped coriander.
Serve with hot steamed rice and a side dish or as a drink after meal.