Spicy, tangy and attractive drink made of 'Kokum' extract and coconut milk with a hint of chillies n garlic n cumin seeds. This is served as an appetiser. Popular in the Coastal region of Konkan. The presence of 'kokum' also makes it a very good digestive. Rich in Vitamin C and can be very refreshing and rejuvenating if had cold on a HOT summer afternoon. Hence 'Sol kadhi' is often consumed along with heavy meals comprising of non-veg food. Sea food in Particular. This ones my favourite and I actually feel it is 'Soul-kadhi' and not Sol kadhi as it is pure satisfaction for the soul. Hope you enjoy it too. It is very easy to prepare.
INGREDIENTS :
Kokum extract 3 Tbsp (Add more /less as per the colour and taste you desire)
Make kokum extract by soaking the kokum skin/amsol in warm water and then extract the juice. Alternatively you can also use the readymade 'Kokum Agal' or 'Kokum sherbet extract' available in the market.
Coconut milk 1 and 1/2 cups (Ready made packs or also available )
Sugar adjust as per taste
Salt to taste
Chillies 2 to 3
Garlic pods 2 to 3
cumin seeds 1/2 tsp
coriander chopped for garnishing .
METHOD:
1. In a bowl, mix kokum extract, salt , sugar. Mix well.
2. Grind together the chillies, garlic, cumin in a grinder. It is better to actually crush it in a Mortar and Pestle if you have . It will give better taste.
3. Add this to the kokum extract.
4. Add the coconut milk to this and mix well.
5. Add water is you feel to get a thin pouring consistency. Mix well.
6. Pour into glasses. Garnish with coriander leaves.
7. Sol kadhi is ready.
8. Serve chilled with Steamed rice or fish or any Non veg dishes or enjoy it as is... as an appetiser. Either way it tastes great.
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