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Ingredients:
For 2–3 servings
8–10 dried kokum petals (amsul)
1 cup thick coconut milk (fresh or canned)
1–2 garlic cloves (optional, crushed)
1 green chili (slit or crushed, optional)
1 tbsp fresh coriander (finely chopped)
Salt to taste
A pinch of cumin powder (optional)
1/2 tsp sugar (optional, to balance flavors)
Instructions:
Soak the Kokum:
Soak dried kokum petals in ½ cup warm water for 30 minutes.
Once softened, mash them a bit to release more color and flavor.
Strain the kokum water and discard the solids.
Prepare Coconut Milk (if using fresh):
Blend grated coconut with ½ cup warm water.
Strain through a muslin cloth or fine sieve to extract thick milk.
Combine & Season:
In a bowl, mix the strained kokum extract with the coconut milk.
Add crushed garlic, green chili, salt, cumin powder, and sugar (if using).
Stir well and let it sit for 10–15 minutes for flavors to blend.
Strain (optional):
You may strain the kadhi if you prefer a smooth texture.
Garnish:
Sprinkle chopped coriander on top before serving.
Serve Chilled:
Refrigerate for 30 minutes and serve cold as a drink or with hot rice.
Source : Oh Women
