Coconut sol kadi (muddo) or coconut milk curry

Coconut milk sol kadi is similar to yogurt curry.

Ingredients:

Coconut : 1 & 1/2 cup

Kokum rinds : 8 - 10

Garlic : 3 - 4 cloves or ajwain : 1/4 tsp

Water : 1 & 1/2 cups

Spicy red chilies (small) : 6

Salt : around 1 tsp

Sugar/stevia : to taste

Tempering: (optional)

Oil : 1 tsp

Mustard : 1 tsp

Curry leaves : 1 sprig

Green chili : 1

Asafetida (shankar brand hing) : 1/4 inch piece

Procedure:

Grind coconut, red chilies, garlic/ajwain (use any one) with some water to make a thick paste. Then extract the juice and keep the first extract separately.

For the second and third extract use warm water and add the kokum rinds to it. Allow them to steep for 10 minutes.

Tempering the curry is optional, if you like it heat oil, add mustard, curry leaves, green chili and asafetida (if you have used garlic while grinding you need not add asafetida).

Finally mix the first, second and third extract of coconut milk; add chopped coriander and the tempering to it. Add salt and sweetener to taste. Serve with plain rice.

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Related recipes:

Sol kadi or kokum curry (muddo)