Sol Kadhi

by Amarendra Mulye

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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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Sol Kadhi recipe - How to make Sol Kadhi

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Quick Dals / quick Kadhis

Preparation Time: 30 mins Cooking Time: 5 mins Total Time: 35 mins 2Makes 2 to 3 serving

Ingredients

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)

Method

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

Tip

Solkadhi can be served cold or luke-warm.

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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Sol Kadhi

Sol Kadhi recipe - How to make Sol Kadhi

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