Solkadhi is a speciality of Konkan region. For people living in the coastal regions, Solkadhi is a part of their daily menu. This Kadhi is generally consumed as a digestive drink at the end of a hot and spicy non-vegetarian meal. However, it can be consumed as an appetiser, as a sip-up drink between meals or as a digestive drink after meals. It is also eaten with rice as the last course in a meal.
Sol kadhi is made with coconut, kokum, green chillies and garlic. A perfect sol kadhi has a milky consistency, baby pink colour and a refreshing taste. I have added a small piece of beetroot to get that pink colour. However, adding beetroot is entirely optional.
½ cup kokum
1 cup fresh coconut (grated)
1 to 2 green chilly
2 cloves garlic
a small piece of beetroot (optional)
1 tbsp coriander leaves
Salt as per taste
- Soak the kokum pods in warm water for 30 minutes to an hour.
- Squeeze the soaked kokum to extract juice.
- Pass it through a strainer and discard the kokum from the water.
- Keep the kokum water aside.
- Grind the grated coconut, garlic, green chillies, beetroot with little water in a mixer, to make a thick paste.
- Squeeze the coconut milk from this paste and keep aside.
- Add around ½ a cup of water to the dry remains and run the mixer again.
- Extract the milk again.
- This process can be repeated till all the milk is extracted from the coconut.
- Add coconut milk to the kokum water. Add salt and mix well.
- Garnish with chopped coriander.
- Serve chilled.
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