Sol Kadhi | Konkani Style Kokum Kadhi
I have mentioned this many times here on my blog, that I love to explore and try different cuisines. One such cuisine that I studied and experimented is the famous Konkani cuisine. The recipes are delectable yet straightforward, and they sure satiate the taste buds. Simple always wins huh? Last year, I was able to post only one recipe from this coastal cuisine, and it was the White Peas Tonak. You can find the Tonak Recipe here. This year I decided to make it up and will be posting a lot of Konkani recipes. So stay tuned. :-)
Adding Kokum
Kokum is a favorite ingredient used in West coastal region of India. I started using it for the Gujarati recipes and posted a few last year like Gujarati Sweet and Sour Dal, Lobia Curry, Kokum Sherbet, etc. I explained in detail about Kokum in my Gujarati dal post, and I mentioned that it falls under “Healing Spices” category and also known as the “cool king” of Indian fruits. So when you mix this “cool king” with coconut milk, the healing property maximizes and no wonder it soothes our digestive system. :-)
I am part of few FB groups, and I love these groups very much. One among them is the Konkani Delicacy group and the group admin and Blog owner Gayathri Pai was kind enough to share about Konkani recipes. I adapted this recipe from hers but modified the measure as well the ingredients to suit our taste buds. :-)
I was expecting a pink color kadhi as seen on the internet but ended up with not-so-pink kadhi. Apparently, the color depends upon the quality, type (wet or dry) and age of the kokum and I also learned not to worry about it much as it all tastes the same. I use the Deep brand Black Dry Kokum, and now you know the reason behind the kadhi color. :-)
Without any further ado, here is the Sol Kadhi Recipe.
What Is Sol Kadhi?
Sol Kadhi is a soothing and refreshing Konkani delicacy prepared with kokum and coconut milk.
Ingredients:
Kokum – 6 Luke Warm Water – 2 cups Coconut Milk – 1 cup Salt – 1 tsp Hing – ½ tsp Chopped Cilantro – 2 tbsp Green Chili – 1 Garlic Clove – 1
Prep – Work:
Soak the kokum in lukewarm water for at least 3 to 4 hours. If you are using dried ones like me, I would recommend a soaking time of 3 to 4 hours.
For this recipe, I went with store bought coconut milk. You can prepare the same at home too. For one-half of freshly grated coconut (break the coconut into two halves and grate the one-half) add 1 cup of lukewarm water and grind it. Squeeze out the milk, and this is the first and thick coconut milk. Grind again by adding 1 cup of water and extract the liquid, and this is the second and thin coconut milk. You can use a mix of first and second milk for this recipe.
Steps:
After the 3 hours, remove the kokum pods and set the soaked water aside. Grind the soaked kokum pods, cilantro, garlic and green chili by adding 2 to 3 tbsps of the water used for soaking.
Add this paste to the kokum soaked water. Add salt and hing and mix well. You can prepare this mix well ahead and refrigerate overnight too. I let sit for 1 hour.
This process helps in the infusion of flavors nicely. After 1 hour, strain this mix and discard the residue.
Now add the coconut milk and mix.
That’s it. Sol Kadhi is ready. Serve chilled if serving as a beverage or serve it with hot rice and some fryums.
Notes:
As this is a no-stove recipe, if you don’t like raw flavor of garlic, ignore it but if you love garlic add as per your preference. As always, adjust the spice and salt. If you are using fresh or wet kokums, you can soak them for just half an hour. To spice it up, instead of regular salt, you can add black salt or chaat masala too.
📖 Recipe
P.S. Follow my Pinterest boards for more healthy and delicious recipes.
Enjoying Sol Kadhi? You will love these, too:
Vegan Tofu and Tomato Curry Coconut Water Kheer | Elaneer Payasam Ulutham Paruppu Sadham | Black Urad Dal Pulav Vegetarian Thai Green Curry Vegan Carrot Kheer | Carrot Payasam
