SOLKADHI

 Sol kadhi is a popular drink in the entire Goa- Konkan coastal belt. It can be consumed completely on its own or can be served with the main course. Sol kadhi is an interesting drink that combines the sweetness of coconut milk with sourness of kokum. For added taste and flavour curry leaves, garlic and dry red chillies is added to impart spiciness. This makes sol kadhi a complete meal in itself that fulfils almost every taste that is prescribed by Ayurveda and which must be included in our every meal- sweet, sour, spicy, bitter and salty. It serves as a coolant and aids in digestion and is typically consumed after a spicy fish curry.  It is anti-inflammatory and is a great remedy for acidity. It is most famous digestive drink in Malvani cuisine. I have tasted it first at one of my Goan friend now settled in Mumbai. I loved it and want to make it at home.  After few days my daughter’s friend brought me a pack of kokum from Alibagh. I am so excited to try this kokum kadhi and this is my how I started making sol kadhi at home. It turned out super delicious and my hubby is also very happy after tasting it. Sol kadhi is my favourite drink now and although I can devour it in any season. But it is especially refreshing during these mercury-soaring summer days. Give this sol kadhi recipe a try at home, if you haven’t tasted before. Post your suggestions in the comment box below.  

   

INGREDIENTS:

8-10 Aamsul / Kokum

2 Cups + 1 Cup Water

1 Cup Thick Coconut

Salt as needed

1 tablespoon Sugar

For tempering:

1 tablespoon Oil

Pinch of Asafoetida

1 teaspoon Cumin Seeds

1 teaspoon Mustard Seeds

5-6 Garlic Cloves, roughly crushed

2 Dry Red Chillies

1 sprig Curry Leaves

1 tablespoon Coriander Leaves, chopped

METHOD:

STEP 1 – Rinse kokum / Malabar Tamarind/ Amsul with water. Then soak them in a bowl with 1 cup water for 25-30 minutes.

STEP 2 – After 30 minutes, crush kokum petals with hands and squeeze completely in the water itself.

STEP 3 – Now keep a strainer over a bowl,

pour the kokum mixture and strain it.

STEP 4 – Press it and extract all the flavors from kokum.

STEP 5 – Then add more 2 cups water and 1 cup coconut milk and mix well.

STEP 6 – Add sugar and salt and

  mix until well combined and sugar get dissolved completely.

Add chopped coriander and mix well.

STEP 7 – For tempering, take oil in small tempering pan and heat it.

STEP 8 – After heating oil, crackle cumin and mustard seeds, add a pinch of asafoetida.

STEP 9 – Then add roughly crushed garlic, dry red chillies and curry leaves, mix well and cook for 30 seconds.

STEP 10 – Pour this tempering in the kokum mixture and give a nice mix.

STEP 11 – Mix and sol kadhi/ kokum kadhi is ready to serve.

You can serve sol kadhi straight away or you can refrigerate it for 1-2 hours and then serve chilled.

NOTES: *Here I used readymade coconut milk by Dabur Hommade, but you can extract your own at home. The procedure for this is given in my earlier post of solkadi on my blog.