Ovyachi Kadi (Sol Kadhi with Ajwain)
A tangy, mildly spiced Goan coconut milk drink made with kokum, garlic, and carom seeds — traditionally sipped at the end of a meal for digestion.
Servings 4 People
Ingredients
- 7 tablespoons freshly grated coconut
- 3 garlic pods
- 1 dry red chili
- 4 black peppercorns
- ½ teaspoon ajwain vovo/carom seeds
- 4 kokum petals
- Salt to taste
Instructions
- Soak the kokum petals in 4 tablespoons water with ¼ teaspoon salt for 20 minutes.
- In a mixer grinder, add all ingredients except the soaked kokum. Grind with 1 cup water, adding ¼ cup more if too thick.
- Strain to extract the coconut milk, discarding the solid pulp. Add ¼ cup more water while straining for a milk-like consistency.
- Add the soaked kokum petals along with their water.
- Adjust salt to taste.
- Garnish with chopped coriander leaves and serve with rice.
Notes
Never reheat kokum kadi directly on the stove — the coconut milk fat will separate.
If you'd like it warm, temper 1 teaspoon coconut oil and 1 teaspoon mustard seeds until spluttering, then pour over the freshly made kadi.
If you'd like it warm, temper 1 teaspoon coconut oil and 1 teaspoon mustard seeds until spluttering, then pour over the freshly made kadi.