Sol Kadhi is a dish that is generally a part of Konkan and Goan cuisine. Made using kokum, coconut milk and few other spices , this kadhi serves as an after meal drink. Being brought up in Goa , sol kadhi is something that I have had and keep having on certain days as a post meal drink or just mix with rice instead of curry. This is served in most of the Goan households along with their meals irrespective of whether the food is veg or non-veg.
Kokum is known as Garcinia indica in English. Garcinia Indica is a plant in the mangosteen family and is a fruit bearing tree. The fruits of these tree have a unique sweetish sour taste. The dried peels of these fruits is called Kokum or Sol. Sol is the Konkani term for peels. This recipe is quick to make with just few ingredients
Let’s jump to the recipe now, shall we?
INGREDIENTS
Serves – 3-4
- Coconut – 1 cup, grated
- Kokum – 7-8 dried peels
- Water – As required, warm
- Garlic – 2 pods
- Green chillies – 2
- Coriander – finely chopped, to garnish
METHOD
- Soak the dried kokum peels in sufficient warm water to rehydrate them to extract the juice.
2. Take the grated coconut in a jar along with garlic and chilli and grind to a smooth paste along with some warm water.
3. Pass the ground mix through a sieve and extract the milk. That would be the first extract. After extracting , blent the coconut mix along with some more warm water and pass it through the sieve for second extract. The sol kadhi has to be on the thinner side.
4. To the extracted coconut milk, add the kokum mix and set aside for few minutes.
5. After few minutes add salt and mix well.
6. Garnish with coriander and serve.
NOTES
- Add salt just before serving.
- Along with garlic and green chilli, you can also grind about 1/2 tsp if carom seeds to make ‘ovyachi kadhi’.
The Greedy Tummy 