Sol Kadhi


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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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Preparation Time:    Cooking Time:     Makes 2 to 3 serving


For The Sol Kadhi
8-10 kokum (sol)
1 1/2 cups coconut milk
1 finely chopped green chilly
2 fresh garlic (lehsun) cloves
2-3 tbsp finely chopped corriander
1/2 tsp cumin seeds (jeera) powder
salt to taste

For The Tempering
1/2 tsp ghee
1/2 tsp cumin seeds (jeera)
5-6 curry leaves (kadi patta)

  1. Soak Kokums in 1 cup water for overnight or 5-6 hours
  2. After soaking squeeze the kokums in water
  3. Strain the water and throw away the kokums
  4. Make coarse crush of coriander, green chilly and garlic by adding a pinch of salt to it
  5. Roast cumin seeds for few seconds and crush it coarsely
  6. In a bowl, mix coconut milk and kokum water
  7. Add crushed masala and cumin seeds
  8. Add salt to taste and mix well.
  9. Heat ghee in a pan,add cumin seeds and crushed curry leaves
  10. Turn off the flame and Pour the tempering on Sol kadhi


  1. Solkadhi can be served cold or luke-warm.

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This recipe was contributed by Amarendra Mulye on 03 May 2011
I am complete foodie and love to indulge into variety of food items. I love trying out and learning ...

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