Wednesday, May 22, 2013

Solakadi/Kokum kadi

Sol kadi is konkan speciality. Food is incomplete without kadi Rice. It is served in Konkan area with the last serving of Rice as Sol/Kokum aids in digestion. It can be also served as beverage.

5-6 dried kokum
1 cup  fresh scraped coconut or 1 can coconut milk
2 cloves garlic
pinch of asafoetida
3-4 green chilies cut into  pieces
2 tbsp cilantro chopped
1/2 tsp of sugar
salt to taste

  • Place kokum in a bowl. Pour 1/2 cup of warm water on the kokum. Leave to steep for 30 minutes.
  • Add  chilies, sugar, and salt to the kokum-water and leave to steep for another thirty minutes.
  • Grind scraped coconut and garlic . 
  • Add coconut garlic mixture  and mix well.
  • The idea is to flavor the liquid well with the spices and extract all the sourness from the kokum. 
  • Strain the mixture through a coarse sieve into a fresh container.
  • Garnish with cilantro.
  • Serve chilled in small bowls or glasses.

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