JHATPAT CHATPAT- FOR QUICK, EASY AND TASTY RECIPES

Prerequisite: Mixer.

Kokum is a native fruit of Goa and regions around it. Being apt for the weather there, the localites consume it in various forms, kaDi being one of them. Suma has shared two versions of kokum kaDi with us here. It is to be mixed with plain white rice and eaten or relished as a refreshing appetizing drink.

Version 1:

I cup buttermilk
5 green chillies
Salt to taste
1/2 tsp turmeric powder,
 A handful of chopped coriander leaves,
 2 big spoons of kokum powder/juice as per taste
1 tsp cooking oil
1/2 tsp mustard seeds
1 sprig curry leaves
1/2 tsp cumin seeds/ jeera
2 byadgi chillies( wrinkled long red chilly variety)

Grind green chillies and coriander leaves. Mix buttermilk, salt and turmeric powder. Heat oil. Sputter mustard seeds in it. Then add jeera,  byadgi chillies and curry leaves. Saute for a few seconds. Mix the seasoning with the buttermilk. Check for salt and dilution as per taste.
You could add chopped onions if you plan to enjoy it with rice.



Version 2:

 Kokum kaDi  without buttermilk:

In one big glass of water, add kokum powder or juice as per taste and requirement. Grind 2 green chillies and half a cup of coriander leaves along with salt. Add a pinch of hing as well. You could add chopped onion if you want to(optional). In case you are preparing it for  drinking it, avoid onions and coriander leaves/ run the kaDi through a sieve prior to consumption.

Note: A little bit of jaggery (1-2 tsp) is also added to these preparations by some people of West Coast origin.