Coconut Kadhi with Kokam

Recipe by
Total Time:
15-30 minutes
Serves:2
Rated : 5 Stars
5
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

The flavourful, soothing Coconut Kadhi with Kokam is a rare savoury combination of Kokam water and coconut. This easy to make chilled and frozen recipe not only tastes great on its own, but can also serve as a great accompaniment to delectable snacks such as samosas, kachoris and sev puris to make delicious chaat combinations.

To make Coconut Kadhi with Kokam, firstly 5-6 dry kokams need to be soaked in ½ a cup of warm water for around 15 minutes to make the Kokam water. Then, green chillies, garlic, grated coconut and 2-3 Kokam need to be ground together, along with a little water as well.
You need to extract the coconut milk from this paste, then add 2 cups of water and then extract the coconut milk again. Repeat this step by adding 2 more cups of water before extracting the milk once more.

Next, add the Kokam water to the coconut milk, before adding salt according to your taste. Refrigerate the mixture for 15-20 minutes before serving this delicious Kadhi garnished with coriander leaves.

Take a look at more Drinks Recipes. You may also want to try Healthy Homemade Ginger Wine, Best Chettinad Panagam, Easy Sugarfree Strawberry Yoghurt Smoothie

Rate This Recipe
5

Ingredients

  • 1 large - Green chilli, chopped
  • 1 - Coconut, grated
  • 1 tsp - Coriander leaves (kothmeer), chopped
  • 1 inch - Ginger, chopped
  • 7-8 - Kokum or bindi solan or amchur (dry Mango powder)
  • 1/2 tsp - salt

How to Make Coconut Kadhi with Kokam

  • Soak 5-6 dry kokum in 1/2 cup warm water for 10 mins, for making kokum water.
  • Grind 2-3 kokum, grated coconut, garlic and green chillies to a paste, adding water.
  • Extract coconut milk from this paste.
  • Add 2 cups of water and extract milk again.
  • Repeat by adding 2 more cups water and extracting milk again.
  • Add the kokum water to coconut milk, add salt to taste.
  • Refrigerate for 15 mins and serve with chopped coriander leaves on top.