Sol Kadhi/ Kokum Kadhi

Solkadhi is usually eaten with rice or sometimes drunk after the meals. Like buttermilk it is usually served along side spicy food. Popular in Goa and the Konkan region of India, it is made from coconut milk and kokum. It is known for it digestive properties.
Kokum also known as Garcinia indica, a plant in the mangosteen family is a sour fruit which is known for it’s health benefits.The outer cover of fruit is dried in the sun to get aamsul or kokam. It is also known as bhirand in Konkani and punarpuli/muragalu in Kannada. It is used as a staple souring agent typically in Goan cuisine and some parts of Maharashtra and Karnataka. Kokum yields a peculiar flavor and blackish red color. As a souring agent, it is used as an alternative to tamarind in curries and other dishes from the Goa and Konkan region.
Depending on the time you let the Kokum soak in the coconut milk, it’ll get more strong in color and flavor.

echo do_shortcode( '[rrssb buttons="facebook, twitter, whatsapp, pinterest, tumblr, reddit, stumbleupon"]' );?>

Ingredients

6-8 kokum or aamsol
1 can of coconut milk (1 1/2 cup)
1 can water
2 cloves garlic
1 - 2 green chili (or to taste)
Salt to taste

Steps

Step 1
Grind garlic and chilies together with little water in a blender or mixer.
Step 2
Take a can of coconut milk and add it to a bowl.
Step 3
Now fill the empty can with normal drinking water and add to the milk. You can add more water for thinner consistency.
Step 4
Add the kokum and the garlic chili paste and salt and mix well.
Step 5
Keep aside for an hour or more.
Step 6
NOTE: It is important to let the Solkadhi rest for at least an hour before you consume it till it gets sour from the kokum fruit.
Step 7
Serve as an accompaniment to spicy curry or just enjoy as is or with some hot rice.
Step 8
Tip : Remember to stir the Kadhi every time you serve it – the coconut extract tends to rise to the top when the kadhi is left untouched for a bit!

Recipe tags: buttermilk, can, coconut, easy, goa, Indian, kadhi, kokam, kokum, konkan, quick, vegan

This site uses Akismet to reduce spam. Learn how your comment data is processed.