Monday, September 10

Sol Kadhi....Home's calling....

Sol Kadhi is specialty of Konkan.Simple but exotic. Kokam (Garcinia indica) is basically a fruit in plum family with pretty bitter juice. This juice is used by Ayurveda as an antacid. The dried shell of the fruit is used in flavoring curries in Maharashtrian cooking. It is similar to how south Indian cuisine uses tamarind for little sour taste. You can get the Kokam extract as well as the dried shell in Indian markets. Here in US though I haven't seen it in many stores. Some of the organic stores have it as kokam Juice. For detailed information about 'how it's made'

Preparation time - 5 minutes.
Serving - 2 adults.

  • 1 cup Kokam Juice (Without Sugar).
  • 2 cans of Coconut milk (You can opt to make coconut milk from grated coconut; but why bother?
  • 6 cloves of Garlic.
  • 4 Green Chilies.
  • salt to taste .
  • Coriander for garnishing.

  • Mix coconut milk with kokam juice. It should get the baby pink color. Adjust kokam to get to that color.
  • Grind Garlic, green chilies and salt together. It adds a strong garlic kick!!
  • Mix everything together and garnish with coriander.
  • Tastes best with Mung-Dal khichadhi!Garnish with coriander leaves.

    Pooja V said...

    The essece of goan flavour & food. This is a Must-have-everyday with us. For a enhanced and authentic taste try soaking kokum in warm water for 20 mins and adding that to ccocnut milk. It will give you a very authetic flavour.

    Dhanashri K said...

    Wow i can't believe someone is making Sol Kadhi in the foreign lands! I so much love this special marathi dish. Thanks for sharing the recipe!

    Where did you find the sugarless Kokam juice though?

    Dhanashri K said...

    Also, did you get the coconut milk cans in Indian stores there?