Solantule Kadi

Cuisines

Best for

Recipe

Ingredients

1 cup	kokum (dried)
1 cup	fresh coconut, grated
2 cups	water
1 teaspoon	mustard seeds
1 teaspoon	cumin seeds
1 teaspoon	turmeric powder
2 cloves	garlic, crushed
2 tablespoons	coconut oil
—	salt to taste
1 tablespoon	jaggery
1 pinch	asafoetida
2	green chilies, slit

Instructions

1. 1 Soak the dried kokum in 1 cup of warm water for about 15 minutes.
2. 2 Grind the grated coconut with 1 cup of water to make a smooth paste.
3. 3 In a pan, heat coconut oil and add mustard seeds. Allow them to splutter.
4. 4 Add cumin seeds, asafoetida, and crushed garlic to the pan. Sauté for a minute.
5. 5 Add the turmeric powder and slit green chilies. Stir well.
6. 6 Pour the coconut paste into the pan and mix thoroughly.
7. 7 Add the soaked kokum along with the water, salt, and jaggery to the mixture.
8. 8 Bring the mixture to a boil, then reduce the heat and let it simmer for 10-15 minutes.
9. 9 Adjust the seasoning as needed and serve hot.