Kokum Kadi
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
7 steps. 5 minutes total.
- 1
Prepare the kokum extract
- a.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.
- 2
Prepare the spiced coconut milk
- a.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.
- 3
Step 3
- a.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.
- 4
Season the kadi with salt and optional sugar
- a.Stir well until dissolved. Taste and adjust the seasoning as needed.
- 5
Prepare the tempering (tadka)
- a.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.
- 6
Immediately pour the hot tempering over the kokum kadi
- a.You will hear a satisfying sizzle. Stir gently to incorporate the flavors.
- 7
Garnish with finely chopped coriander leaves
- a.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.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the creamiest result, always use freshly grated coconut to make the milk.
- 2Never heat or boil the kadi after adding coconut milk, as the acidity from the kokum will cause it to curdle.
- 3If fresh coconut is unavailable, you can use 2 cups of full-fat canned coconut milk blended with the spices and 1 cup of water.
- 4For a quicker version, substitute the dried kokum with 1/3 cup of store-bought kokum concentrate (agal).
- 5A small pinch of sugar or a tiny piece of jaggery helps balance the sourness of the kokum beautifully.
- 6Adjust the quantity of green chilies and garlic to match your preferred level of spice.
Adapt it for your goals.
Jain Version
To make a Jain-friendly version, simply omit the ginger and garlic. The kadi will still be delicious and flavorful from the other spices.
Spicier VersionSpicier Version
For an extra kick of heat, add one dried red chili to the tempering along with the mustard seeds.
With Buttermilk (Tak)With Buttermilk (Tak)
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.
Why this is on our healthy list.
Aids Digestion
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.
Natural Coolant
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.
Rich in Healthy Fats
The use of coconut milk provides medium-chain triglycerides (MCTs), which are a source of healthy fats that can provide energy and support metabolism.
Frequently asked questions
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.