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A refreshing and tangy Goan curry made from coconut milk and sour kokum fruit. This vibrant pink 'sol kadhi' is a perfect digestive, traditionally served chilled with rice to balance spicy seafood dishes.
For 4 servings
Prepare the kokum extract: Place the dried kokum pieces in a bowl and pour 1 cup of warm water over them. Let them soak for about 20 minutes until they become soft. Squeeze the kokum pieces with your hands to release all their juice into the water. Strain this liquid through a fine-mesh sieve into a large mixing bowl, pressing the pulp to extract maximum flavor. Discard the soaked kokum pieces.
Make the coconut milk base: In a blender, combine the thick coconut milk, green chilies, garlic cloves, and ginger. Blend for 1-2 minutes until you have a completely smooth, fragrant mixture.
Combine and season the curry: Pour the blended coconut milk mixture into the bowl with the kokum extract. Add the remaining 1 cup of water and salt. Stir everything together until well combined. The mixture will turn a beautiful light pink color.
Make the tempering: Heat the coconut oil in a small tempering pan (tadka pan) over medium heat. Once the oil is hot, add the mustard seeds and let them splutter, which should take about 30 seconds. Add the cumin seeds, asafoetida (hing), and curry leaves. Sauté for another 30 seconds until the curry leaves are crisp and aromatic.
Finish and serve: Carefully pour the hot tempering over the kokum curry and stir gently. Garnish with freshly chopped coriander leaves. For the best taste, chill the curry in the refrigerator for at least 30 minutes before serving. Serve chilled as a refreshing drink or at room temperature with steamed rice.
A refreshing and tangy Goan curry made from coconut milk and sour kokum fruit. This vibrant pink 'sol kadhi' is a perfect digestive, traditionally served chilled with rice to balance spicy seafood dishes.
This goan recipe takes 20 minutes to prepare and yields 4 servings. At 328.84 calories per serving with 3.26g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or beverage or side.
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To make a Jain version, omit the garlic and ginger. You can add a pinch more asafoetida (hing) to the tempering for a savory flavor.
For a faster recipe, use 2-3 tablespoons of kokum concentrate instead of soaking dried kokum. Simply mix it with the blended coconut milk base.
To lower the fat content, use light coconut milk instead of thick coconut milk. The consistency will be thinner but still flavorful.
Skip the green chilies entirely to make a non-spicy version that kids can enjoy. The tangy and savory flavors are often a hit.
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