Kokum Kadi
Now don’t just wait for the cook or the restaurant to eat your favorite Kokum Kadi. Prepare and eat Kokum Kadi at home .
- By Archana ArteLoading...
- | 19 Jan 2013 7:44 AM GMT
X
X
- Heat one 1 tbsp oil
- Add 1/2 tsp jeera (cumin) seeds
- Add Ginger-garlic-green chilli, chopped
- Add 1 tbsp sugar and salt to taste
- Tip: When using Kokam (garcinia), go easy on the salt
- Crush the soaked Kokam (garcinia) with your fingers
- Tip: If you are in a hurry, soak the kokam in warm water
- Tip: Kokam (garcinia) needs to be soaked for approx. 30 minutes
- Add the kokam (garcinia) and mix well
- Wait for a boil and add the thick coconut milk
- Wait for another boil with the coconut milk and turn off the flame
- Tip: Coconut milk may split on the flame. To salvage the saar and for thickness, add a little rice flour. This works with every saar!
- Ready to serve!
- Tip: Kokam saar tastes best with rice and fried dry fish!
![Archana Arte Archana Arte](https://www.indiafoodnetwork.in/content/servlet/RDESController?command=rdm.Picture&app=rdes&partner=ifn&sessionId=RDWEBJKBAK21AUZXUOA2YAPQ7JPYTGU7CFWBF&type=7&uid=http:https://www.indiafoodnetwork.in/wp-content/uploads/2017/01/16181511/Archana-tai2.jpg)
Archana Arte
Archana shares simple recipes, cooking techniques and kitchen hacks to make delicious Maharashtrian food. Watch Archana prepare simple yet mouth-watering recipes on Archana�s Rasoi.
Next Story