Kokam Kadi

Kokam Kadi - Vidya Pai

Ingredients
10-12 kokums dissolved in ½ cup water
1.5 or 2 cups water
2 cups coconut milk
salt as required
for the tempering:
½ tsp mustard seeds
1 tsp cumin seeds
1 sprig curry leaves
a pinch of asafoetida
4-5 garlic cloves, slightly crushed
2 kashmiri red chilies
2 tbsp oil
coriander leaves for garnishing

Instructions
soak the kokums in half cup of water for 30 minutes.
crush and squeeze kokum completely with your hands.
you will get a nice pinkish red kokum extract
add 2 cups water to the kokum extract.
also add 2 cups coconut milk – either make the coconut milk or use the ready made one – see notes below to make the coconut milk at home.
add salt and stir. keep aside so that we prepare the tempering.
heat oil.
splutter the mustard seeds.
then add the cumin and let them sizzle too.
finally add the garlic, asafoetida, red chilies, curry leaves.
fry these for a half a minute.
quickly pour this tempering on the kokum coconut milk mixture.
serve kokum curry straight way or serve cold.
garnish kokum curry with coriander leaves before serving.