Sol kadhi is a well known cooling and popular drink from Goa and the konkan coastal belt. It is served as an appetiser and is good for digestion which traditionally is served with steamed rice or drunk at the end of meal. .You can also make it with a tempering of mustard seeds and dry red chillies but today I am sharing the easy and simple recipe. This is also known as 'KOKUM KADHI'. It is basically a curry made from Kokum and has coconut milk as a base. It is made by soaking kokum in warm water and later extracting the pulp similar to the tamarind pulp. Sol kadhi is a known for its digestive properties as it cools down the digestive system after having a spicy food. It is a delicious drink which is enjoyed by the people of all ages. Because of its light pink colour it is also jokingly reffered as " Soul Kadhi". This drink/ dish is perfect for hot and sunny days in the month of April and May in Maharashtra when the mercury level is 43- 45 degrees at some places in Maharashtra.
INGREDIENTS:
For Kokum Concentrate:
1 Cup Water
10-12 Kokum Petals
For Fresh Coconut Milk:
1-1/2 Cup Freshly Grated Coconut
2 Cup Warm Water
Other Ingredients:
1 Green Chilli
1-2 Garlic Clove
½ teaspoon Black Salt
½ teaspoon Sugar
2 teaspoon Cumin Powder
Salt to taste
METHOD:
For Kokum Concentrate:
STEP 1 – Heat 1 cup water in a vessel with kokum petals.
STEP 2 – Bring it to boil and boil for 3-4 minutes.
STEP 3 – Stir it well and press it with a back of spoon to squeeze out all the pulp from kokum. Pulp it out as much as you can.
STEP 4 – Turn off the gas stove after 5 minutes and let it cool down to room temperature.
STEP 5 – Pour the kokum concentrate in a strainer; keep a bowl beneath the strainer.
The kokum shreds will collect in the strainer and you will get
filtered kokum concentrate.
STEP 6 – Press the kokum shreds with a spoon so that the flavors are
extracted well. Keep it aside until used.
For Making Fresh Coconut Milk:
STEP 1 – Add grated coconut, green chilli and garlic clove to mixer pot with 1 cup of warm water. Blend the mixture for 1-2 minutes.
STEP 2 – Strain the milk using a strainer. Press and squeeze out milk from it.
STEP 3 – Put the leftover coconut remains in blander with another cup of warm water and blend it again for 2 minutes.
STEP 4 – Again strain and collect another batch of coconut milk. Coconut milk is ready to use. [see notes]
How To Proceed:
STEP 1 – Now in a bowl, mix coconut milk with the kokum concentrate.
STEP 2 – Add salt, black salt, cumin powder and sugar
and stir it very well so that everything gets combined well.
STEP 3 – Garnish with chopped coriander and solkadhi is ready to serve.
You can serve SOLKADHI straight way or refrigerate and then serve cold.
NOTES: * I have used fresh homemade coconut milk for my recipe. You can either make it at home or use the readymade one.
INGREDIENTS:
For Kokum Concentrate:
1 Cup Water
10-12 Kokum Petals
For Fresh Coconut Milk:
1-1/2 Cup Freshly Grated Coconut
2 Cup Warm Water
Other Ingredients:
1 Green Chilli
1-2 Garlic Clove
½ teaspoon Black Salt
½ teaspoon Sugar
2 teaspoon Cumin Powder
Salt to taste
METHOD:
For Kokum Concentrate:
STEP 1 – Heat 1 cup water in a vessel with kokum petals.
STEP 2 – Bring it to boil and boil for 3-4 minutes.
STEP 3 – Stir it well and press it with a back of spoon to squeeze out all the pulp from kokum. Pulp it out as much as you can.
STEP 4 – Turn off the gas stove after 5 minutes and let it cool down to room temperature.
STEP 5 – Pour the kokum concentrate in a strainer; keep a bowl beneath the strainer.
For Making Fresh Coconut Milk:
STEP 1 – Add grated coconut, green chilli and garlic clove to mixer pot with 1 cup of warm water. Blend the mixture for 1-2 minutes.
STEP 2 – Strain the milk using a strainer. Press and squeeze out milk from it.
STEP 3 – Put the leftover coconut remains in blander with another cup of warm water and blend it again for 2 minutes.
STEP 4 – Again strain and collect another batch of coconut milk. Coconut milk is ready to use. [see notes]
How To Proceed:
STEP 1 – Now in a bowl, mix coconut milk with the kokum concentrate.
You can serve SOLKADHI straight way or refrigerate and then serve cold.
NOTES: * I have used fresh homemade coconut milk for my recipe. You can either make it at home or use the readymade one.
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