Tival (Goad kokuma kadhi), means sweet kokum kadhi. As I have mentioned earlier in some of my previous posts, the NKGSB cuisine is fairly simple and extremely nutritious.
Kokum Kadhi, also called as Sol Kadhi by many mainly has coconut milk added to the soaked kokum juice. But this NKGSB Kadhi is quite different from the rest and is called ‘TIVAL’ in konkani language. It is a bit sweet in taste due to the use of jaggery and is very high on the health quotient! Also there is no use of coconut in this dish.
The Karwari GSBs make kokum kadhi in the days when they abstain from eating non vegetarian food. Hence this unique and extremely flavourful kokum kadhi is had with varan bhaat…… i.e……daal rice. Do serve the NKGSB Style Sweet and Sour Raw Mango Chutney as an accompaniment.
15 Kokums (fresh and sour ones)
1/4 cup Hot water
3 – 4 tbs Jaggery …….to be adjusted
2 Green chillies……. adjust as per taste
1/4 tsp Salt
2 tbs Fresh coriander
For the tempering :
1 tbs Homemade ghee (clarified butter)
1/4 tsp Mustard seeds
2 pinches Asafoetida….. preferably strong pickle hing like Irani hing
1. To start making the goad kokum kadhi, first soak the kokum in hot water for about an hour.
2. After an hour, squeeze out all the kokum tightly with your palms so as to get maximum kokum juice out of it.
3. Add to this extract, some water to increase the quantity to about 2 cups. Crush the green chillies coarsely and add to the extract.
4. Now add to it all the other ingredients and mix well. Check the sweetness and add more jaggery if desired. The overall taste should be sweet and sour.
5. In a small kadhai, heat the homemade ghee and add the mustard seeds. When they crackle add the asafoetida and switch off the flame. Pour this tempering over the prepared Kadhi and garnish with fresh chopped coriander leaves.
6. Serve with varan bhaat.
This goad kokum kadhi…..TIVAL…. is extremely flavourful and can be had just as a digestive drink too!