Kokum Kadi

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Kokum/Birinda/Baddu huli in English, Konkani and Kannada respectively.  Kokum is a tangy fruit whose uses go beyond merely culinary – they are also medicinally valuable. It is available in plenty in the western ghats during summer. The tree bears hundreds of  fruits and we squeeze out the fruit and dry the skin in the sun till crispy and store it for years in air tight bottles.  So when not freshly available, you can always go for the concentrated extract of the fruit that are commercially available . Though not at all popular, this drink is served at many gatherings/functions as a digestive drink at lunch. The squeezed out juice is diluted and and add either a little sugar as per taste and also a pinch of pepper powder and consume it during summer which tastes yummy.  Today I would like to put up the recipe of Kokum kadi.

How long it takes: 15 minutes

Number of servings: 4-5


What you need to have:

1. Dry skin of Kokum fruit – 5-6

2. Fresh grated coconut – 2 Tablespoons

3. Green chilly – 2 (less spicy)\

4. Soft Asafoetida – Size of a peanut

5. Chopped Cilantro – A handful

6. Salt – As per taste

                                                                                                                                                              Fresh Kokum fruit

What you do with what you have:

1. If you are starting from a fresh fruit, wash and cut it and remove the seeds. Squeeze out its juice and dry the skin for about 4-5 days in strong sun till it turns crispy. Of course, if you bought the dried skin, you can skip this step.

2. Soak skin in water for about an hour and you get red colored juice.  Add some more water and squeeze out the juice completely. In the picture shown below, small pieces of the dry skin is home made, the other skin is bought from the market which is salted for preservation.

                                                                                                                                                 Dry skin of Kokum fruit

                                                                                                                                                            Ingredients of masala

3. Place a spatula with 1/4 Teaspoon of cooking oil on low flame.  On heating fry soft asafoetida till crispy. Also fry green chilly in the remaining oil and grind it along with grated coconut in the mixer to a fine consistency. Strain it in the strainer and add it to the extracted juice. Add salt as per taste.  Also garnish it with chopped cilantro and sip it after lunch.  And then tell me how it tastes !

Ingredients of liquid kadi for preparation:

1. Kokum juice – 1 cup

2. Extracted coconut milk (spicy) – 1 and 1/2 cup

3. Salt – As per taste

                                                                                                                                                    Ready to serve Kokum kadi


Good to remember:

1. People use raw Garlic pod  in place of Asafoetida – so thats another variation to try.

2. It is a summer drink though skin available can be used through out the year.


3 thoughts on “Kokum Kadi

    Yogesh said:
    September 27, 2012 at 12:06 pm

    Birindaa kadi – a goan speciality !

      prathibalrao responded:
      September 27, 2012 at 6:23 pm

      Hi Yogesh,

      Thanx a lot and it is true the recipe is Goan style kadi as you say and we all love it.

    for_children said:
    October 9, 2014 at 5:58 am

    Terrific post however , I was wanting to know if
    you could write a litte more on this topic? I’d be very thankful if you could elaborate a little bit
    further. Thanks!

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