In Malvani cuisine, this kadhi is called Tiwal. In Goan cuisine, it is called Footi Kadhi. I call it Soul kadhi on diet as it does not have coconut milk. :-) I absolutely love this kadhi for its vibrant color and taste and of course low calories.Tiwal or Footi Kadhi
Kokum Kadhi w/o coconut
Ingredients
7-9 kokums
2 green chilies, slit
A pinch of asafoetida
salt to taste
Sugar to taste
Method
1. Wash and soak the kokums in 1 cup water overnight.
2. Next morning add the remaining ingredients and more water, if needed
3. Refrigerate. Serve chilled.
Note -
1. The quantify of kokum really depends on the quality of kokum. If you have really good quality kokums, 4-5 kokum may be sufficient to get the vibrant color and sour taste. The soaked kokum water should be dark pink/maroon in color.
2. If you want, you can add the tempering of mustard seeds. It actually is not needed though!
I am sending this Kadhi over to EasyCraft for the celebration of colors.
8 comments:
There is a small treat for u at my blog:))
Kadhi looks drooling.Its new for me.....Sounds delicious.
What an unique recipe,have never heard of this,it looks delicious though..will definitely include kokum in my next grocery trip to try this :)
striking colour..i must get kokum now:)
Cool! What are Kokums by the way?
new for me...thnks for sharin...;-)hppy weekend,.
Amazing colour...thanks for the entry
Yes, I'd like a glass too please :)...Udka Tauy looks great too..Both the names are new to me, so thanx for sharing..
Friends:
Thanks for dropping by and your encouraging comments.
Divya:
Kokum is a fruit which is used in Konkani/Malvani/Goan/Maharashtrian cooking. Gujaratis use it too in Daal. It is also known as Amsol or Amsool. The ripe fruit - known as ratamba - is used to make sharbats and the skins are dried and used as souring agent. It is used like tamarind for adding sourness to curries. It gives a brilliant dark pink color to the water in which it is soaked. Hope it helps.
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