Name: Solkadhi recipe by Sujata Hande-Parab at BetterButter
Prep time: 15 min
Cook time: 3 min
Total time: 18 min
Yield: 6
Ingredients: Fresh grated Coconut –2 cups; Warm water – 3 cups; Kokum Juice (Thick, unsweetened) – 3-4 tbsp. Or 6-7 pieces (soaked in ¼ cup of water for 30 minutes and strained); Jaggery - 2-3 tsp; Coriander leaves – 2 tbsp. roughly chopped; Green chilli – 1-2 roughly chopped; Garlic cloves – 3; Salt to taste.; For tempering – Oil – 1 tsp; Mustard seeds – 1/2 tsp; Cumin seeds – 1/2 tsp; Curry leaves – 6-7; Asafoetida –1 tsp

ABOUT Solkadhi RECIPE

Sweet kokum can be used making kokum juice, sherbat etc. Sour form is used in making veg, non-veg curries. In Konkan this juice is popularly called as agal. Dried or candied kokum pieces are also available and used in many preparations. In Konkan, sometimes it is used as a substitute for tamarind or lemon juice. Coconut Milk is a common ingredient in many tropical and Asian cuisines for curries or other seasonings, meats, vegetables, garnishes, or desserts. Solkadhi is a type of curry usually eaten with rice or sometimes drunk after the meals. A very healthy, refreshing spiced coconut milk, helps in digestion and it is consumed on regular basis in every household in Maharashtra, Goa and South region.

Ingredients Serving: 6

Fresh grated Coconut –2 cups
Warm water – 3 cups
Kokum Juice (Thick, unsweetened) – 3-4 tbsp. Or 6-7 pieces (soaked in ¼ cup of water for 30 minutes and strained)
Jaggery - 2-3 tsp
Coriander leaves – 2 tbsp. roughly chopped
Green chilli – 1-2 roughly chopped
Garlic cloves – 3
Salt to taste.
For tempering – Oil – 1 tsp
Mustard seeds – 1/2 tsp
Cumin seeds – 1/2 tsp
Curry leaves – 6-7
Asafoetida –1 tsp

Instructions

Take Shredded fresh coconut, green chilli, coriander leaves, garlic in a grinder. Add a cup of warm water and blend it into a thick creamy mixture.
If it’s too thick add ½ cup water. And blend again on high speed.
Pour the milk through a fine mesh strainer set over a bowl.
Then squeeze through a muslin cloth or simply use a spoon and press the coconut mixture.
Put all the coconut which is been strained out back into blender. Add 1 1/2 cup water and repeat the process.
Take this spiced milk in bowl. Add unsweetened kokum Juice. Mix well.
Add salt and jaggery. Stir well till jaggery dissolves.
Prepare tempering. In a sauce pan or tempering pan heat oil. Add mustard, cumin seeds. Let it splutter.
Add curry leaves and Asafoetida. Stir well.
Pour this tempering on kokum solkadhi.
Serve chilled with meal.

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