Name: Sol Kadhi / Kokum Curry recipe by Poonam Bachhav at BetterButter
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 2 cups of fresh scraped or grated coconut; 8-10 petals of kokum; 1 green chilly; 3-4 cloves of Garlic; 2 tsp Sugar (optional); Salt to taste; 1 tbsp of finely chopped fresh coriander

ABOUT Sol Kadhi / Kokum Curry RECIPE

Sol Kadhi is a digestive and cooler drink popular in Goa and Konkan region of India. It is basically a curry made from Kokum and has Coconut milk as a base. A refreshing and slightly tangy drink, Sol Kadhi is usually eaten with rice or drunk at the end of meal. Sol Kadhi is known for its digestive properties as it cools down the digestive system after eating a spicy food.

Ingredients Serving: 4

2 cups of fresh scraped or grated coconut
8-10 petals of kokum
1 green chilly
3-4 cloves of Garlic
2 tsp Sugar (optional)
Salt to taste
1 tbsp of finely chopped fresh coriander

Instructions

Soak the Kokum petals in 1/2 cup of warm water for 10-15 minutes. Crush and squeeze out the Kokum completely and keep the pinkish red kokum extract aside.
While the kokum is soaking in water, add 2 cups of warm water to the scraped fresh coconut in a blender. Strain the liquid through a sieve or fine muslin cloth to extract the thick coconut milk.
Again add back the extracted coconut with some water into a blender and make the thin milk. Strain again the squeeze the coconut completely.
Remove both the thick and thin coconut milk in a mixing bowl. Grind 1 green chilly , garlic cloves and salt in a mortal and pestle or a grinder. Add this to the coconut milk. Now add the Kokum extract to it and mix well.
If adding sugar, add at this stage. Give it a quick stir. Sol Kadhi is ready!
Refrigerate until serving time. Garnish the Sol Kadhi with finely chopped coriander leaves and serve either with rice or as a coolant drink after meals.

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