Kokani Solkadi. Sol Kadi (Konkani Kokum Drink) Recipe : This is a famous drink from Maharashtra's Konkan region. Sol Kadi is drink which is made from Kokum or Aamsol and coconut milk. A Konkani summer drink, Sol Kadhi is a delicious recipe that you can serve along with your everyday meals.
By the way the shacks do serve Goan food, but don't expect a sol kadhi there.
They don't have thalis and the food is catered to the likes of the foreign tourists.
Nutritional Value of Solkadhi Solkadhi contains fat, sodium, potassium, carbohydrates, sugar, dietary fibres, calcium, iron, magnesium, niacin, zinc, selenium, phosphorus and Vitamin A.
You can have Kokani Solkadi using 9 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Kokani Solkadi
- It's 10-12 of Kokum.
- You need 1 cup of water to soak kokum.
- It's 1 cup of coconut grated.
- Prepare 3 cup of water to make coconut milk.
- It's 3-4 of garlic cloves.
- You need 2-3 of chillies.
- It's Pinch of Hing (Asafoetida).
- You need to taste of Salt.
- You need 1 tsp of Chopped Coriander leaves for garnishing.
Solkadhi is a rich source of iron and calcium. Solkadi is a coconut based curry which is commonly eaten in Goa with rice, and also sometimes drunk after meals. The name comes from two words Sola (konkani word for kokum) and Kadi (konkani word for curry). Solkadi is an integral part of a Goan meal together with rice, fish curry, Rava Fish Fry and side dishes like fish sukhe, tonak etc.
Kokani Solkadi instructions
- Soak kokum in 1 cup water and add hing, salt and keep aside for 4 hours..
- In mixer grind together grated coconut, garlic, chillies and 1 cup of water to make thick paste like texture. Squeeze coconut milk out from paste and keep aside. Repeat the process 2 times by adding 1 cup of water to squeezed coconut paste and grinds it in a mixer for 2/3 min. Each time extract milk and add to previously coconut milk kept aside..
- Crush and squeeze kokum completely with your fingers in the water itself. Remove and discard kokum and add coconut milk to kokum water. Mix well to get a creamy pink colour Solkadi..
- Keep Solkadhi in refrigerator for at least 1 hour before you consume it. Garnish with coriander leaves and serve it chilled..
Heat oil in a non-stick kadhai and add the cumin seeds. Add the curry leaves, garlic and red chillies and sauté on a medium flame for a few seconds. Garnish with coriander and serve hot with rice. Kokum is also known as bhirand/bhirind in Konkani and hence this kadhi (means watery gravy in Konkani) is called as bhiranda/bhirinda kadhi in Konkani. Sol means peel in Konkani, as the kokum peels are used to make this kadhi, it's called solkadhi.
