The prime ingredient of sol curry is kokum (scientific name: garcinia indica) and it belongs to the mango family.
Sol kadhi is made from kokum and coconut milk.
Sol kadhi forms a part of staple diet in the coastal region.
Sol kadhi is a refreshing drink in Goa and Konkan regions.
A sweet-sour curry can be had with steamed rice or can be had as an amazing appetizer.
In the interiors of Konkan & Goa, sol kadhi is served in vatti along with Malvani thali.
It is often had after hot and spicy non-veg of food due to its cooling properties as a digestive drink.
Sol kadhi is the best antidote for acidity.
Ayurveda recommends ‘kokum’ for the cure of pitta.
Read the sol kadhi recipe with pictures here! Let’s beat the heat with refreshing sol kadhi!
Preparation Time: 10 Minutes
Total Time: 10 Minutes
Serve for 2.
Ingredients:
1) 10-12 Kokum
2) 2 cup grated fresh coconut
3) 1/2 tsp garlic and green chilly paste
4) Salt to taste
5) Chopped coriander leaves
Method:
Soak kokum in hot water for 30 minutes. Squeeze and strain.
Take 2 cup grated fresh coconut
Blend fresh coconut by adding warm water.
Strain it and remove coconut milk and keep aside.
In a jar or mixing bowl take coconut milk and add kokum water. The garlic, green chilly paste and salt will go with it.
Mix nicely and keep it in a refrigerator.
Garnish with chopped coriander leaves.
Serve chilled.
Learn how to make sol kadhi – Stepwise
1) Soak kokum in hot water for 30 minutes. Squeeze and strain.
2) Take 2 cup grated fresh coconut. Blend fresh coconut by adding warm water.
3) Strain it and remove coconut milk and keep aside.
4) In a jar or mixing bowl take coconut milk and add kokum water. The garlic, green chilly paste and salt will go with it.
5) Mix nicely and keep it in refrigerator. Garnish with chopped coriander leaves. Serve chilled.