DISH NAME : SOL KADHI /KOKUM KADHI(CURRY WITH GARCINIA INDICA)

Preparation Time : 10 minutes

Cooking Time : 5 minutes

Description

Garcinia indica or kokum is a fruit tree, of culinary and medicinal use. The fruit is dark in colour, purple to black color, and sticky. The fruit is often halved and sun-dried to a semi-dry stage before being used. It is a preferred ingredient in Maharashtra, Goa and Konkan region.The ones found in Konkan (region that extends from Goa through Maharashtra) imparts a nice purple color, wheras Garcinia Cambogee (kudampuli) found in Kerala is more blackish. Kokum is also known as aamsol. Kokum is supposed to reduce body heat and is good for digestion.
Usually kadhis are always yoghurt based, except this one. Milk is not as easily available in Konkan belt as in other parts of India. Hence coconut milk is used.

Ayurvedic Note

1) Balances kapha and vata.
2) Improves digestion and absorption.
3) Helps in proper peristaltic movement.
4) Good for heart and helps in reducing bad cholestrol.
5) Reduces constipation, quenches thirst, reduces hemorrhoids, reduces worm infestations.
6) Reduces anorexia (lack of appetite).
7) Sol kadhi can be considered as a medicine in case of digestive problems.

Note

1) Here we have used the kokum found in konkan region, which gives a beautiful purple color to the dish. Kerala kokum is not fit to make this dish. It will not give the same result or color.

Method

1) Soak kokum petals in hot water for about 45 minutes.
2) After 45 minutes, squeeze out the kokum & discard the petals.
3) Add coconut milk to the kokum water. Add salt to taste.
4) Heat oil for tempering.
5) Splutter mustard.
6) Then add cumin, garlic, green chillies, pepper & lastly asafoetida & corriander leaves.
7) Pour this mix onto the kokum-coconut milk mix.

Serving Suggestions

Can be drunk as it is or serve with rice.