Indian
Indian - Chutneys and Sides
Pork Vindaloo
Chef's Menu Description
Tender lentils slow-simmered with warming turmeric, finished with a sizzling tarka of golden ghee, roasted cumin, and fresh coriander.
Ingredients
- • 10 dried kokum
- • 1 cup fresh grated coconut
- • 1 green chili
- • 2 garlic cloves
- • 1/2 tsp cumin seeds
- • 3/4 tsp salt
- • 1 cup chilled water
- • 2 tbsp chopped coriander
Preparation Steps
1
Phase 1
Soak the kokum in 1/2 cup warm water for 30 minutes.
2
Phase 2
Grind the coconut, green chili, garlic, and cumin with the kokum and its soaking water.
3
Phase 3
Press the mixture through a sieve or muslin cloth, extracting all the milky liquid.
4
Phase 4
Stir in the chilled water and salt, adjusting tang with more soaked kokum if needed.
5
Phase 5
Serve this Goan sol kadhi chilled as a cooling side with rice and spicy curries.