Vonvyachi Kadi (kokum kadi with ajwain/carom seeds)

Vonvyachi Kadi is a variant of Sol Kadi prepared in Goa. It is flavoured with carom seeds. It is served with rice. It is good for digestion.

Measurement: 1Cup = 180 ml

Solaan

Serves: 3

Ingredients:

1. Dried kokum peels (sola) - 7-9 
2. Scrapped fresh coconut - 1 cup
3. Carom seeds (vonvo/ajwain) - 1/4 tsp
4. Red chillies (byadgi) - 2
5. Peppercorns - 5 -7
6. Water - 1 3/4 cups approx (1/4 +3/4 + 3/4) 
7. Salt - 1/3 tsp approx

Procedure:

• Wash kokum petals just once.
• Soak them with 1/4 cup water and salt for at least 15 - 20 min.
• Grind ingredients numbering 2 to 5 with 1/2 cup water to a fine paste.
• Strain the mixture and add it to the kokum juice.
• Again grind it with remaining water and strain it, discard the residue.
• Stir well and discard the kokum petals.
• Serve with rice.

Tip:

• You can give it a tempering of mustard seeds with coconut oil.
• If you want it for drinking purpose, then more water can be taken as per your requirement.