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  • Soak the kokum in ½ a cup of hot water for about 30 minutes.

  • Then squeeze the juice from kokum and keep aside.

  • Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil. If the cumin seeds crack right away, the oil is ready. Add cumin seeds and asafetida.

  • Next add besan and stir for about 30 seconds until besan is light golden in color.

  • Next add curry leaves, red chili, turmeric, and green chili, stir for few seconds.

  • Add squeezed kokum juice mix it well and bring kokum juice to boil.

  • Add coconut milk. make sure to keep flame on low-medium otherwise coconut milk might curdle. Mix well and add salt.

  • Cook the kadhi over low heat for 3-4 minutes, add chopped coriander leaves.

  • Serve kokum Coconut Kadhi as a soup or with plain rice.





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