Step 1

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

Step 2

Then squeeze the juice from kokum and keep aside.

Step 3

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.

Step 4

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

Step 5

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

Step 6

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

Step 7

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

Step 8

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

Step 9

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