Like Solkadhi, Kokam Kadhi or Kokum Saar (as is popularly known locally) – has two main ingredients – Kokum and fresh Coconut milk! A yard of a typical Konkani home is decorated with lines of coconut and Kokum trees. Kokum also known as Ratamba or Amsul is native to Western Ghats of India and hence lesser known in other parts of the country. Kokum trees bear fruits through the month of March, April and May. For remaining part of the year derivatives of Kokum fruit like dried kokum skins, powder and kokum syrups are available.
While the kokum fruits taste sweet and acidic, the dried rinds are very sour and metallic in taste. These dried rinds are used as an ingredient in recipe of this Kokam Saar!
The recipe combines the sweetness of coconut milk with sourness of kokum. For added taste and flavor chilies are added to impart spiciness. This makes Kokam Kadhi a complete meal in itself that fulfils almost every taste that is prescribed by Ayurveda that must be included in our every meal – sweet, sour, spicy, astringent, bitter and salty.
Kokum Kadhi can be perfectly paired with Bhat (Rice) and Valache Birde (another Konkani delicacy).
