Soak the kokum in ½ a cup of scorching water for about half-hour.
Then squeeze the juice from kokum and maintain apart.
Warmth the oil in a saucepan. Take a look at the warmth by including one cumin seed to the oil. If the cumin seeds crack straight away, the oil is prepared. Add cumin seeds and asafetida.
Subsequent add besan and stir for about 30 seconds till besan is gentle golden in colour.
Subsequent add curry leaves, purple chili, turmeric, and inexperienced chili, stir for few seconds.
Add squeezed kokum juice combine it nicely and produce kokum juice to boil.
Add coconut milk. ensure that to maintain flame on low-medium in any other case coconut milk may curdle. Combine nicely and add salt.
Prepare dinner the kadhi over low warmth for 3-4 minutes, add chopped coriander leaves.
Serve kokum Coconut Kadhi as a soup or with plain rice.