Karwar Style Lasani Kadhi Recipe - Kokum And Coconut Milk Curry
Karwar Style Lasani Kadhi (Kokum & Coconut Milk Curry) made using kokum and fresh coconut is almost similar to Sol Kadhi. Serve it with Karwar Style Muga Ambat, Phulka and Steamed rice for a weekday meal.
Karwar Style Lasani Kadhi (Kokum & Coconut Milk Curry) is made using kokum and fresh coconut and is almost similar to Sol Kadhi. It can be relished it as such like a drink at the end of the meal or had as a side dish with the meal mixed with rice. Enjoy it fresh!
If you like this recipe, you can also try other Kadhi Recipes that you can make for your everyday meals:
- 6 Kokum (Malabar Tamarind)
- 1-1/2 cup Fresh coconut , grated or 2 cups coconut milk
- 3 Green Chillies
- 2 cloves Garlic
- 1/2 teaspoon Cumin seeds (Jeera)
- Salt , to taste
- Jaggery , to taste
- Coriander (Dhania) Leaves , as required to garnish (chopped) For tempering
- 1 teaspoon Oil
- 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
- 1/4 teaspoon Cumin seeds (Jeera)
How to make Karwar Style Lasani Kadhi Recipe - Kokum And Coconut Milk Curry
To begin making the Karwar Style Lasani Kadhi Recipe (Kokum & Coconut Milk Curry), soak kokum peels in 1 cup hot water for 30 to 45 minutes.
Squeeze well and discard the left over. In a mixer take coconut, cumin seeds, garlic and green chillies. Add 1 cup warm water and grind to a smooth paste.
Sieve to extract coconut milk. For the left over coconut solids, add some water and regrind. Sieve to get thin coconut milk.
To the coconut milk, add kokum juice. Add salt and jaggery. Mix and add water if required to get desired consistency.
Next, prepare the tempering. Heat oil in a tadka pan. Ass Mustard seeds, cumin seeds and curry leaves. Saute for 10 seconds and pour it on the kadhi.
Garnish with chopped coriander leaves and serve hot.