Kokum Curry

Kokum Kadi (Sol Kadi)

Kokum Kadi (3)

Kokum Curry Sol Kadi

Kokum Curry

  • Servings: 6-8
  • Difficulty: Easy
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  • 12 pieces Kokum (Dried Mangosteen)
  • 2 cups water
  • 1 ½ cups coconut milk
  • 1 tsp. Salt


  • 1 tsp. Mustard seed
  • 1 tsp. cumin seeds
  • A pinch Asafoetida (optional)
  • 6 cloves garlic crushed
  • 2 green chillies
  • 1 Tbsp. Coconut oil
  • Corainder or Mint chopped for garnish.
  1. Soak the Kokum in one cup water for an hour or half hour if you have less time. Drain and add to it 2 cups water and the coconut milk and salt.  Stir well.
  2. Prepare the tempering. Heat oil and add mustard seeds, cumin and the remaining ingredients and sauté to a light brown color.
  3. Add the kokum coconut milk mixture and heat slightly. Do not boil.
  4. Garnish with the chopped coriander or mint leaves.
  5. Serve at room temperature and can be served chilled if desired.
  6. An excellent summer coolant and digestive.

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