Wednesday, May 22, 2013

Tiwal/Phooti kadi

Tiwal is a kadi without coconut milk. It is very good for digestion and is usually served after dinner to promote digestion.
5-6 kokums (depends on the quality of Kokum)
2 green chilies, slit
A pinch of asafoetida
salt to taste
Sugar to taste

Wash and soak the kokums in 1 cup water for 2 hours.
Add the remaining ingredients and more water, if needed.
Stir and Serve chilled.
Variation: you can replace dry red chillies in place of green chillis. Roast dry red chillis on flame for a minute and add to Tiwal. It gives nice aroma and taste to tiwal. 
The quantify of kokum really depends on the quality of kokum. If you have really good quality kokums 3-4 kokum may be sufficient to get the vibrant color and sour taste. The soaked kokum water should be dark pink/maroon in color.  If you want, you can add the tempering of mustard seeds.

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