Thursday, June 2, 2016

Kokum / Sol Kadhi - 2.

Sol Kadhi / Kokum Kadhi (Saar / Curry) In Coconut Milk ....

Sol kadhi is a type of saar / kadhi / appetizer that is prepared using coconut milk and kokum pulp extracted by soaking in hot water. Ground garlic, green chillies and coriander leaves are added to spice it ip Sol kadhi is usually eaten with rice or sometimes had just as it is after the meals. It is very popular in Maharashtra, Goa and in the Konkan regions of India. Malvani meals / cuisine / thali always serve this traditional Sol Kadhi or Kokum Kadhi which is a must with non vegetarian dishes. This drink goes well with any dish be it Vegetarian or Non Vegetarian. Sol Kadhi is also known for its digestive properties and is sometimes prepared with chaas / buttermilk instead of coconut milk. An awesome drink to end the meal with specially with fish curry items. I have posted Kokum / Sol kadhi already before, this one is similar to it but with a little bit of difference. Here I have used readymade coconut milk available in tetra packs also added ground coriander leaves to it along with garlic and green chillies. This one turned out simply awesome. 

Soak 20-25 semi dried kokum in boiling hot water for 30-40 minutes. When cooled crush it well with hands and squeeze out the juice of kokums. Let remain for another 10 minutes.

Grind to a coarse paste 1 cup of fresh coriander leaves (only leaves), 10-15 skinned garlic cloves and 3-4 green chillies.

Add this to the kokum crush and leave it aside covered for 1 hour or you can put it in the fridge overnight too. This helps in infusion of the flavours.

Now for preparation of Coconut Milk : I have used ready made coconut milk from Dabur Hommade available readily in the market in 200 ml tetra packs. You can prepare the same at home too. Just soak 4 cups of heaped freshly grated coconut with just enough of lukewarm water for 30 minutes. Grind in mixer with the water soaked in to a smooth paste. Sieve this through a cotton / linen cloth to get coconut extract / milk. You can repeat the process of grinding the coconut residue once again adding water to it and sieving, but the 2nd time you will get a little bit thinner textured coconut milk. Both can be used together in the kadhi.

Preparing the Sol Kadhi : Finally sieve the soaked kokum with spice through a fine sieve. Add to this the coconut milk (prepared or ready made) and mix well. Add salt to taste and garnish with a few finely chopped coriander leaves. Serve Sol kadhi with any rice item or as an appetizer. Sol kadhi is served chilled or lukewarm. Tastes simply great.

** For the Kokum Kadhi / Sol Kadhi Recipe, Please refer to the link given below …..

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