Sol kadhi Recipe
Sol Kadhi or Kokum curry, is a creamy & tangy coastal cooler drink that is effective in the summer season. It has a pinkish color & is quite easy to prepare.
Equipment
- Small-Sized Bowl
- Spoon
- Strainer
- Medium-Sized Bowl
- Small Saucepan
- Serving Glasses/Bowls
Ingredients
For Sol Kadhi
- 18 Dried Kokums
- 4.5 Cups Of Water 1.5 Used For Soaking
- 2 Cups Coconut Milk Thick
- 2 - 3 tbsp Coriander Finely Chopped
- Salt As Required
For Tempering
- 2 tbsp Oil Any Neutral Oil
- 1.5 tsp Cumin Seeds
- 1.5 Mustard Seeds
- 8 - 10 Curry Leaves
- 4 - 5 Garlic Cloves Crushed
- 2 Kashmiri Red Chillies Dry, Halved & Seeds Removed
- A Pinch Of Asafoetida
Instructions
For Cooking The Kokum
- Start with rinsing the Kokum in water. Then, take a small bowl and add 1.5 cups of water.
- Add the Kokum into the small-sized bowl and let it soak for at least 30 Minutes.
- When the Kokum are soaked well, squeeze or crush them properly using your fingers or a spoon in the bowl of water as such.
- Now, this Kokum extract has to be strained in a bowl using a strainer.
- You will see that the Kokum shreds will remain in the strainer. Mash the Kokum shreds using a spoon again in order to get more of its flavor.
For Making Sol Kadhi
- Add 3 cups of water to the medium-sized bowl containing Kokum extract.
- Now add the thick coconut milk to the Kokum extract and stir well.
- Add a pinch of salt and mix everything properly. And set it aside till you are ready with the tempering.
For Making The Tempering
- Take a small saucepan and heat it over low to medium heat. Add oil and let it heat.
- Next add mustard seeds and cumin seeds, let the crackling happen for at least 30 seconds.
- Now add curry leaves, crushed garlic cloves, dry red chillies, and a pinch of asafoetida.
- Allow all the ingredients to fry for a few seconds and catch up a light golden color.
- Now remove the saucepan from the heat and immediately pour this tempering into the Kokum mixture. Combine everything nicely.
- Pour the Sol Kadhi into serving glasses or bowls. Garnish your Sol Kadhi by adding coriander leaves.
- Serve right away and enjoy!
Notes
- To prepare the solkadi, you can even make use of canned coconut milk. It's better to use fresh coconut milk but if it's not available, then this will work.
- When squeezing the Kokum to get all the flavor out in the bowl, do not try to rush. Take some time and try to get all the Kokum extract out of the Kokum fruit.
- If you want to store the Sol Kadhi, then refrigerate it in an airtight container. Do not leave it at room temperature because the coconut milk might become rancid.