Sol Kadhi

Sold Kadhi is made and photographed quite some time back.  today sitting at home, got the opportunity to post the same.  Sol Kadhi is prepared with kokum and coconut.  This is the speciality of  Maharashtrian  cuisine and served as an appetizer or after a meal. It is  famous in konkan region too.  It is good for digestion hence after a heavy meal, people drink this.  This can be served as chilled or as it is. It is very easy to make and relished by everyone

It is a blend of kokum, coconut, ginger, garlic garnished with pudina/coriander leaves or a tadka.  

Ingredients

I

 1  Coconut grated
   3-4  Green chillies
   1 small piece of Ginger
   1 tsp Cumin seeds
   2 cups of Water

pinch of asafoetida.

   Little salt

II

 5-6 Kokum soaked in water for 10 minutes (fresh)

III

Garnishing:

tadka of Mustard seeds, cumin seeds, curry leaves
 Chopped mint leaves and/or coriander leaves for garnishing

Tadka/tempering

1 tsp oil

1 tsp mustard seeds

1/4 tsp cumin seeds

few curry leaves.

Method

 Put all the items mentioned under I  in the mixer and grind to a smooth paste.
Strain the same and keep aside.    

 Squeeze the kokum in the water and strain it. or alternatively you can add while grind too.
Add the kokum syrup to the coconut milk.

Garnish with chopped pudina/coriander leaves and tadka

Your sold kadhi is ready to serve.  serve chilled or in room temperature as you wish.

Note:  Kokum is sour in taste.  It is used in food as a substitute to the tamarind.  hence while adding to the coconut milk, check the sourness and add.