I believe I have mentioned in some of my earlier posts that though I grew up in Mumbai, India, our family is basically from Goa. So naturally the food that I grew up eating had a lot of Goan/ Konkani influence. As a kid, however, I didn't quite appreciate the rich coconut based gravies that my mom prepared. But now, sometimes I do miss the authentic Goan dishes from my mom's kitchen especially when I am feeling nostalgic and missing my mom and home.
However, one item that I have always loved even as a kid is the kokum kadhi which is made with coconut milk. I love this kadhi and truly believe any Goan meal is incomplete without a small serving of this kadhi-bhaat (kadhi-rice) at the end of the meal. It not only tastes delicious but also aids in digestion. The 2 key ingredients are fresh coconut and kokum also called as Aamsol in konkani and marathi. Basically, it is a sour fruit, the outer cover of which is dried in the sun to get this aamsol or kokum. My mom made this kadhi pretty much every day. However, these days we have all become very health conscious and have made a rule to make this only on special occasions or with some special dishes such as chicken curry, fried fish etc.
Ingredients -
1 cup fresh grated coconut
2 cloves garlic
1-2 green chillies
5-6 kokum pieces
2 cups water
salt to taste
1 tbsp chopped cilantro
Method -
1. Blend the fresh grated coconut, garlic, green chillies along with some water into the blender. Use about a cup of water by adding little at a time making sure the ingredients are blended well.
2. In a bowl, take some kokums and pour few tbsps of hot water over it. This helps the kokum to soften a little and release nice color and tangy flavor.
3. In the same bowl, strain the blended coconut mixture through a strainer.
4. Take the leftover coconut from the strainer and blend it again with another cup of water in the blender. This allows to extract all the flavor from the coconut.
5. Repeat step 3 by straining the mixture again through the strainer.
6. Add salt to the kadhi and garnish with some chopped cilantro.
7. Serve with hot plain rice.
I'm sending this to Denny's Flavors of Goa event.
