Sol Karhi
Equipment
- Bowl
- Curry stone
- Blender
- Non-metallic Bowl
- Food processor
- Heavy-based Pan
- Frying Pan
- Skillet
Ingredients
- 10-12 Kokum rinsed well
- 1 tablespoon Gram (chickpea) flour
- 1.25 litres (5 cups) Coconut milk fresh or canned
- 3-4 Green chillies de-seeded
- 1 Ginger 5-cm / 2-inch piece fresh, peeled
- 2 teaspoons Cumin seeds
- Asafoetida pinch of
- 2 tablespoons Coriander (Cilantro) leaves chopped
- Sugar to taste
For the seasoning
- 1 tablespoon Ghee
- 1-2 Red chillies dried, broken into 2-3 pieces
- 2-3 Curry leaves strips
Instructions
- Make sure the kokum is cleaned of all grit, then soak in a bowl of warm water for 30 minutes.
- Puree on a curry stone or in a blender then transfer to a non-metallic bowl if not using immediately.
- Put the gram flour in a small bowl, add 2 tablespoons coconut milk and soak until required.
- Put the green chillies, ginger, cumin seeds and asafoetida in a small blender or food processor and process until ground.
- Mix all the ingredients, except the seasoning, together in a large, heavy-based pan and bring to the boil just once.
- Heat the ghee for the seasoning in a small frying pan (skillet) over medium heat, add all the ingredients and stir-fry for 1 minute.
- Pour over the curry, then stir well and remove from the heat.
Nutrition
Calories: 853kcalCarbohydrates: 173gProtein: 8gFat: 21gSaturated Fat: 10gCholesterol: 38mgSodium: 533mgPotassium: 180mgFiber: 57gSugar: 106gVitamin A: 816IUVitamin C: 129mgCalcium: 151mgIron: 7mg
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