Fonna Kadi
July 18, 2014
This is a different version of the famous Goan sola kadi.
Cuisine
Goan
Course
Main Course
Serves
5
Method
Stovetop
Difficulty
Hard
Cook Time
20 minutes
- Cuisine Goan
- Course Main Course
- Serves 5
- Method Stovetop
- Difficulty Hard
- Cook Time 20 minutes
Ingredients
coconut milk
300 milli liters
water
300 milli liters
tefla or schezuan pepper
6
kokum
5
ajwain or carom seeds
1/2 teaspoon
red chili powder
1/2 teaspoon
turmeric powder (optional)
1/2 teaspoon
coconut oil
1/2 teaspoon
fresh coriander or cilantro to garnish
whole dry red chilies
3
salt
1 teaspoon
Instructions
1. In a pan heat oil. Add carom seeds, schezuan peppers/ tefla and whole dry red chilies broken into pieces. Add turmeric and red chili powder.
2. Add in the coconut milk. Add salt.
3. Add kokum and let the whole mixture come to a boil. Garnish with coriander leaves. This curry is usually eaten with rice. But can be cooled and had after food. It is believed to help with digestion.
HEY THERE!