Friday, August 29, 2008

Tiwal or Footi Kadhi

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
7-9 kokums
2 green chilies, slit
A pinch of asafoetida
salt to taste
Sugar to taste

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.


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