- Soak the kokum in about 3/4th cup water adding the heeng and salt. Keep aside for 3 - 4 hours..Grind the grated coconut, garlic and chillies together with little water in a blender or mixer. When it grinds to a thick paste like texture, squeeze the 'milk' out of the paste and keep aside.
- Add another 3/4th cup of water to the dry remains and run the mixer again for a minute or so. Again extract the milk - adding to the original extract.Repeat this process two to three times till basically all the 'milk' gets extracted from the coconut NOTE :This process can be repeated a couple of times, but bear in mind that the milk gets thinner with every consecutive extraction.
- Discard the kokum from the water, add the coconut milk mixture into the kokum water, mix well to get a creamy pink coloured solkadhi.Taste it and adjust seasoning as required.Keep aside for an hour or more .NOTE: It is important to let the Solkadhi rest for at least an hour before you consume it.Garnish with fresh coriander leaves and serve chilled.
Recipe: This is a famous drink from Maharashtra's Konkan region. Sol Kadi is drink which is made from Kokum or Aamsol and coconut milk. Sol kadi cools down the digestive system after eating spicy food. It is a natural digestive. Kokum itself is supposed to be an excellent antidote for acidity.
Sol Kadi (Konkani Kokum Drink)
#FoodismSummerBonanza
By Pooja Gujarathi
Mar, 27th
656
Servings
2 persons
Cook Time
20 minutes
Ingredients
6
- 8
Ingredients
- 6-8 Kokum or Aamsol
- 1 Cup Coconut grated
- 1 Cup Hot water
- 2 cloves Garlic or 1 tsp of ginger
- 1-2 Green chillies
- A pinch of Asafoetida (heeng)
- To taste Rock salt
- For garnishing Coriander leaves
Instructions
Notes/Tips
Chef's Tip : And 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!
