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- Duration: 25 minutes
- Serves: 2 to 4 people
Keep in mind that it is essential that the kokum be fresh, so as to achieve the ideal colour of the dish. In case the kokum is old, you could add in a little beetroot water to bring in the colour.
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Sol Kadhi is a Maharashtrian speciality that originates from the Konkan region. It is a uniquely flavourful blend of kokum syrup and coconut milk, and makes for a tasty appetiser. Sol Kadhi is also believed to help cool down the digestive system, especially helpful after one has eaten spicy food.
- Kokum (4 to 6)
- Grated coconut (½ cup)
- Water (2 cups)
- Salt (to taste)
- Black mustard (sarson) (½ tsp)
- Green chillies (hari mirch ) (2)
- Cumin seeds (jeera) (1 tsp)
- Asafoetida (hing) (a pinch)
- Garlic (lahsun), crushed (2 to 3)
- Dry red chillies (sabut lal mirch) (2)
- Oil (1 tbsp)
- Curry leaves (kadipatta) (4 to 5)
- Coriander leaves (hara dhania) (for garnishing)
- Soak the kokum in water for about 2 hours.
- Crush and thoroughly squeeze the kokum to get all of its extract.
- Now, add 2 cups of water to the kokum extract. Then, add in a cup of the coconut milk along with some salt. Stir and keep aside.
- Heat oil in a kadhai and then toss in the sarson. As it begins to splutter, add in the jeera and let it sizzle.
- Next, add in the garlic, hing, lal mirch and kadipatta. Keep frying for about a minute.
- Then, pour this tempering onto the kokum-coconut milk mixture.
- Garnish with coriander leaves and serve hot, or cool.