Sol Kadhi Recipe
Sol Kadhi is popular in the konkan region of Maharashtra.If you visit any restaurant in Konkan they generally serve this sol kadhi just before lunch.A very refreshing appetizer!I simply love it!Combination of coconut milk and kokum with little sugar and salt gives amazing taste to this dish.You can have sol kahi with rice also.
Summary
Preparation Time10 MinCooking Time10 Min
Ready In20 MinDifficulty LevelEasy
Ingredients
| Coconut milk | 2 Cup (32 tbs) | |
| Kokam halves | 4 (Garcinia) | |
| Green chilly | 1 Small, finely chopped | |
| Ginger | 1⁄4 Inch | |
| Coriander leaves | 1 Tablespoon, chopped | |
| Curry leaves | 1 Teaspoon | |
| Salt | To Taste | |
| Sugar | To Taste | |
| Ghee | 1 Tablespoon (clarified butter) | |
| Water | 1 Cup (16 tbs) | |
| For tempering | ||
| Asafoetida | 1 Pinch | |
| Cumin seeds | 1 Pinch | |
Directions
GETTING READY
1)Soak kokum halves in water for 2 hours.
MAKING
2)Grind green chilly, coriander leaves, ginger and make a fine paste.
3)Squeeze kokam halves to extract juice from it.
4)Mix kokum juice and coconut milk along with salt and sugar.
5)Heat ghee in a pan add cumin seeds, asafoetida, curry leaves the grinded mixture paste and pour the above mixture.
SERVING
6)Serve it just before meals.
1)Soak kokum halves in water for 2 hours.
MAKING
2)Grind green chilly, coriander leaves, ginger and make a fine paste.
3)Squeeze kokam halves to extract juice from it.
4)Mix kokum juice and coconut milk along with salt and sugar.
5)Heat ghee in a pan add cumin seeds, asafoetida, curry leaves the grinded mixture paste and pour the above mixture.
SERVING
6)Serve it just before meals.
Chef
