Sol Kadhi/ Kokum Kadhi is a great cooling and appetizing agent. Can be had before or after a meal as it has digestive properties as well. Made especially with non-vegetarian meals which generate a lot of heat in the body, this delicately light pink kadhi provides a welcome relief to the tummy! Easy to make, it can be served as a welcome drink too, before the main meal is served. Made very commonly in the Konkan region of Maharashtra, it uses the Kokum as its main ingredient, which also gives it the beautiful pink colour. Kokum is grown abundantly along the entire coastal belt. This tasty drink finds its place in most seafood restaurants too. The fresher the Kokum, the more pink tinge the kadhi gets. As I used the kokum/ amsool which is wet and blackish in colour (bought from the local grocery shop), it did not give the kadhi a bright pink colour, which you get when you use the fresh fruit.
Sol Kadhi/Kokum Kadhi
- Prep Time
- Cook Time
- 3-4 glasees
- Difficulty Level Easy
- (2.4 /5)
- 6 ratings
- 8-10 kokum/ amsool
- 2 cups fresh, grated coconut
- 3 green chillies
- 4-5 pods of garlic
- 1/2 tsp jeera/cumin seeds
- 1/2 tsp asafoetida
- 2 tsp sugar
- salt to taste
- Soak the kokum/amsool in 1 cup water for around 3-4 hours. Add hing to the water.
- After 3-4 hours, squeeze out the kokum and separate it from the water.The water will be of a light pink colour.
- In a mixie, grind together the coconut, green chillies, sugar, garlic and cumin seeds with 1 cup water.
- Strain the mixture through a sieve to get the first, thick coconut milk.
- Repeat the process twice more, till you get thin coconut milk the third time.
- Discard the remains of the coconut.
- Now in a big bowl, mix together the coconut milk and the kokum water, along with salt. Adjust water according to the thickness required. Ideally, it shouldn't be too thin, nor too thick.
- Enjoy garnished with a few coriander leaves.
- Take care to stir the kokum kadhi well before serving, as it tends to settle into layers.
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