by Amarendra Mulye
This recipe has been viewed 17658 times
Sol kadhi can be consumed as an appetizer just before meals, during meals with rice, or even as a digestive after meals. It is made from kokums and coconut milk and very popular in coastal regions of Maharashtra and Goa. 'Sol' is also known as kokum in marathi.
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Makes 2 to 3 serving
- Soak Kokums in 1 cup water for overnight or 5-6 hours
- After soaking squeeze the kokums in water
- Strain the water and throw away the kokums
- Make coarse crush of coriander, green chilly and garlic by adding a pinch of salt to it
- Roast cumin seeds for few seconds and crush it coarsely
- In a bowl, mix coconut milk and kokum water
- Add crushed masala and cumin seeds
- Add salt to taste and mix well.
- Heat ghee in a pan,add cumin seeds and crushed curry leaves
- Turn off the flame and Pour the tempering on Sol kadhi
- Solkadhi can be served cold or luke-warm.
This recipe was contributed by Amarendra Mulye on 03 May 2011I am complete foodie and love to indulge into variety of food items. I love trying out and learning ...
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