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Solachi Kadhi (Kokam Sauce)
Kokam Kadhi (Kokam Sauce) is a traditional Indian recipe for a cold curry sauce made with coconut milk and flavoured with kokam fruit. The full recipe is presented here and I hope you enjoy this classic Indian version of: Kokam Kadhi.
prep time
15 minutes
cook time
10 minutes
Total Time:
25 minutes
Additional Time:
(+30 minutes soaking)
Serves:
4
Rating: 
Tags : CurryChilli RecipesIndian Recipes
This is a traditional kokum
curry that's generally served cold as an accompaniment to rice and fried fish.
Ingredients:
1 coconut, grated (or 800ml coconut milk)
4–5 whole, dried,
kokam (mangosteen)
2 green
chillies
4–5 garlic cloves
handful of
coriander leaves
salt to taste
Method:
Begin by soaking the kokam fruit in a cup of water for half an hour. Every now and then squeeze the fruit. By the end of this time the water should become a deep pink in colour and should taste quite acid. Take the kokam from the water and reserve two of the fruit. Grind the fresh coconut to a paste, along with the garlic, one chilli and two of the kokam fruit (add a little water if the mixture is too thick). When the paste is smooth add 500ml water and mix thoroughly. Squeeze as much coconut milk from the resulting mixture as possible. Then add a further 300ml water, mix and squeeze the coconut milk out again.
Add the coconut milk to the kokam water in a pan and heat to thicken. Add the finely-chopped chilli and salt to taste. Making sure that the liquid does not boil heat gently for about five minutes then transfer to a bowl and allow to cool. Once cold sprinkle the coriander leaves over the top and refrigerate. Serve cold with rice and fried fish.
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