Kokam Kadhi or Sol Kadhi and Kokam Sharbat

Kokam is an Indian spice used in many culnary and medical purposes. Kokum is used mainly in konkani and Maharashtrian  food. Kokum is a substitue for tamrind in konkani foodie.It is sligthly sour and gives blackish red colour.Kokum is said to be able to cut cholesterol, kadhi is a part of konkani food.Kokum has many medical benefit.

The skin of kokum is removed and dried in sun light. The dried skin is amsul and is mainly used in fish curry.

Kokum kadhi is made in two different ways, one using coconut milk which is mainly made in konkan part. the other without coconut milk maily done in Goa, karwar, Ankola.

Sol Kadhi  or Kokum kadhi with coconut milk :

All you need is :

 (** If  amsul is not available , one can use Kokum aagal (kokum extract)  which is easily avaliable )
Amsul             :  7-8  or   Kokum Aagal  3 tsp.
Coconut milk  : 1/2 cup (Thick coconut milk)
Green chillie    :  3-4
Garlic              : 8-9  Cloves
Ginger             : 1/2 inch
Asfotedia        : 1/4 tsp
Black salt        : 2 tsp
Water              : 1  Litre

Step 1: In luke warm water, soak amsul for around 10 min ( amsul will start leaving reddish colour). Remove the amsul with light hand without pressing them.  Else use aagal if amsul is not avaliable


Step 2 : Pod chillies, Garlic, Ginger,  togather. Now, mix this mixture with coconut milk and amsul water and a litre of water. Add black salt, Asafoetida. Adjust for salt (** donot add much salt as black salt is already salty).  Kokum Kadhi is ready.Garnish with corriander leaves.

 Sol Kadhi  or Kokum kadhi with coconut milk Version 2: 
Amsul             :  7-8 or Kokum Aaagal 2 tsp.
Coconut milk  : 1 cup (Thick coconut milk)
Garlic            : 9 -10 cloves

Step 1: In luke warm water, soak amsul for around 10 min ( amsul will start leaving reddish colour). Remove the amsul with light hand without pressing them.

Step 2 : Pod garlic, mix with coconut milk and amsul water. Adjust for salt.


Sol Kadhi or Kokum Kadhi without coconut milk :

Amsul   : 7-8
Green Chillies : 2 -3
Asafeotida   pinch  (Hing)
Sugar   1/4 tsp
Salt

Step 1: In luke warm water, soak amsul for around 10 min ( amsul will start leaving reddish colour). Remove the amsul with light hand without pressing them.Press chillies,salt, hing, sugar in the same amsul water.


Kokum Sharbat :

Kokum sharbat syrup  is made and is preserved for a whole year.Fresh kokum is seperated from its seeds.In a glass container or bottle, a layer of kokum without seeds and a layer of sugar is put.Again an layer of sugar and a layer kokum is put. This is repeated. The jar is kept in sunlight for 8 -10 days till sugar and kokum gets well marinated.

One tablespoon of  above concentrated kokum syrup is to be  put in a glass of cold water. Drop in ice cubes kokum sharbat is ready. This is a very good drink in summer's