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A refreshing and tangy digestive drink from the Konkan coast, made with kokum and creamy coconut milk. This light pink beverage is the perfect cooler for spicy meals and is traditionally served with rice.
For 4 servings
Prepare the kokum extract. Soak the dried kokum pieces in 1.5 cups of hot water for 20-30 minutes. Once softened, mash them thoroughly with your hands to release all the pulp and flavor. Strain this mixture through a fine-mesh sieve into a bowl, pressing the solids to extract maximum liquid. Discard the solids and set the kokum extract aside.
Prepare the spiced coconut milk. In a blender, combine the fresh grated coconut, green chilies, ginger, and garlic. Add 3 cups of water and blend on high for 1-2 minutes until smooth. Strain the mixture through a muslin cloth or a fine sieve, squeezing the pulp firmly to extract all the milk. Discard the pulp.
In a large mixing bowl or jug, combine the prepared kokum extract and the spiced coconut milk. Stir gently to mix. The liquid will turn a beautiful light pink color.
Season the kadi with salt and optional sugar. Stir well until dissolved. Taste and adjust the seasoning as needed.
Prepare the tempering (tadka). Heat coconut oil in a small tadka pan over medium heat. Once hot, add the mustard seeds and let them splutter. Then, add the cumin seeds, hing, and curry leaves. Sauté for about 30 seconds until the leaves are crisp and the spices are fragrant.
Immediately pour the hot tempering over the kokum kadi. You will hear a satisfying sizzle. Stir gently to incorporate the flavors.
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A refreshing and tangy digestive drink from the Konkan coast, made with kokum and creamy coconut milk. This light pink beverage is the perfect cooler for spicy meals and is traditionally served with rice.
This maharashtrian recipe takes 20 minutes to prepare and yields 4 servings. At 208.72 calories per serving with 2.2g of protein, it's a beginner-friendly recipe perfect for beverage or side or soup.
Garnish with finely chopped coriander leaves. For the best experience, chill the Kokum Kadi in the refrigerator for at least 30 minutes before serving. Serve chilled as a digestive drink or an accompaniment to a spicy meal.
To make a Jain-friendly version, simply omit the ginger and garlic. The kadi will still be delicious and flavorful from the other spices.
For an extra kick of heat, add one dried red chili to the tempering along with the mustard seeds.
For a different but related drink, replace the coconut milk with an equal amount of buttermilk (chaas). Blend the buttermilk with the spices, mix with the kokum extract, and temper as usual.
Kokum contains Garcinol, which has anti-inflammatory and antioxidant properties. It is traditionally consumed after meals to promote digestion, prevent acidity, and soothe the digestive tract.
This beverage has a cooling effect on the body, making it an excellent drink to have during hot weather or to balance the heat from spicy foods.
The use of coconut milk provides medium-chain triglycerides (MCTs), which are a source of healthy fats that can provide energy and support metabolism.
Kokum Kadi, also known as Sol Kadi, is a traditional digestive beverage from the Konkan region of Maharashtra and Goa. It's made from dried kokum fruit and coconut milk, known for its tangy, slightly spicy flavor and soothing properties.
Yes, Kokum Kadi is considered very healthy. Kokum is rich in antioxidants and is known to aid digestion and reduce acidity. Coconut milk provides healthy fats. It's a natural coolant and helps soothe the stomach after a spicy meal.
One serving of Kokum Kadi (approximately 1 cup) contains around 160-190 calories, primarily from the healthy fats in the coconut milk. The exact count can vary based on the fat content of the coconut used.
Kokum Kadi curdles if it is heated or boiled after the coconut milk has been added. The combination of heat and the natural acidity from the kokum causes the coconut milk to separate. It should always be served at room temperature or chilled.
While fresh coconut milk provides the most authentic flavor, you can use canned full-fat coconut milk as a substitute. Use about 2 cups of canned coconut milk mixed with 1 cup of water, and blend it with the spices before combining with the kokum extract.
Kokum Kadi is best consumed fresh on the day it is made. However, it can be stored in an airtight container in the refrigerator for up to 2 days. Stir well before serving as some separation may occur.