Solkadi with steamed rice & Prawns fry | How to make Solkadi with steamed rice & Prawns fry

Name: Solkadi With Steamed Rice & Prawns Fry
Prep time: 1 h
Cook time: 10 min
Total time: 1 h 10 min
Yield: 4 people
Ingredients: 1 coconut - scrapped; 1 green chilli; 4 to 5 kokum petals; 1 garlic clove; Salt to taste; 1 tsp finely chopped coriander

By Ketki Wadhwani | 13th Sep 2016 |

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Solkadi with steamed rice & Prawns fryby Ketki Wadhwani

Prep Time
60
mins
Cook Time
10
mins
Serves
4
People

43 saves

1 review

8 likes

About Solkadi with steamed rice & Prawns fry Recipe

Solkadhi is a type of curry usually eaten with steamed rice or sometimes drunk after the meals. It is made from coconut milk and kokum. It is very nutrutious and is known for it digestive properties. Very Popular in goa and konkan region.

Solkadi with steamed rice & Prawns fry is one dish which makes its accompaniments tastier. With the right mix of flavours, Solkadi with steamed rice & Prawns fry has always been everyone's favourite. This recipe by Ketki Wadhwani is the perfect one to try at home for your family. The Solkadi with steamed rice & Prawns fry recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Solkadi with steamed rice & Prawns fry is 60 minutes and the time taken for cooking is 10 minutes. This is recipe of Solkadi with steamed rice & Prawns fry is perfect to serve 4 people. Solkadi with steamed rice & Prawns fry is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Solkadi with steamed rice & Prawns fry. So do try it next time and share your experience of cooking Solkadi with steamed rice & Prawns fry by commenting on this page below!

Solkadi with steamed rice & Prawns fry

Ingredients to make Solkadi with steamed rice & Prawns fry

1 coconut - scrapped
1 green chilli
4 to 5 kokum petals
1 garlic clove
salt to taste
1 tsp finely chopped coriander

How to make Solkadi with steamed rice & Prawns fry

Grind the grated coconut, garlic and green chillies together with little water in a blender or mixer.
When it grinds to a thick paste like texture, squeeze the milk; out of the paste and keep aside.
Add another 3/4th cup of water to the dry remains and run the mixer again for a minute or so. Again extract the milk - adding to the original extract.
Repeat this process two to three times till basically all the milk; gets extracted from the coconut .
Add kokum petals to it and keep it aside for 15 mins
After 15 mins squeeze the kokum petals and mix well to get a creamy pink coloured solkadhi.
Add salt, fresh coriander and mix well.
This can be served with steamed rice or you can chill in a fridge and enjoy as a appetizers as well.

My Tip:

I prefer using lukewarm water while grinding it in a mixer ad this will help in extracting purest form of coconut milk. And, remember to stir the Kadhi every time you serve it - the coconut extract tends to rise to the top when the kadhi is left untouched for a bit! It tastes best with potato rawa fry and fish rawa fry