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Wednesday, 20 April 2016

Sirsi style Kokum Kadi

Kokum/ Garcinia Indica in English is a wonderful tropical fruit that is supposed to be a natural cooler full of vitamin C ...This is  used widely  in Soth indian cuisine...The dried skin of this fruit is used as a sour agentin sea food and non veg preparations..I got this recipe from my FB friend Kudpi Raj Maam !! 
Thanku so much maam for sharing the recipe :)

Fresh kokum fruits 5-6 ( around 250 gms)
1 tsp Sea salt or 3/4 tsp table salt
50 gms jaggery (or according to your taste)
2-3 green chillies chopped
A pinch of hing/ asafoetida(1/4 tsp pdr)
2 tsp coconut oil
! ltr water
Chopped coriander leaves


  • Break the kokum fruit into halves,remove the core,squeeze out the pulp and discard the seeds
  • Chop the peel and grind with little water into a smooth paste
  • Powder the jaggery or grind with little water and salt
  • Mix kokum peel pulp,jaggery and salt in water
  • Check for sweetness and strain through strainer
  • Heat coconut oil,add chopped green chillies,hing ,fry until the chillies turn into golden brown
  • Pour the seasoning over the soup and mix well
  • Garnish with chopped coriander leaves and serve chilled!!!
Note:If you dont get fresh fruit ,you can use ready made syrup too !!

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