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Solkadhi recipe (also referred to as solkadi, sol kadhi, kokum kadhi or kokum curry) is an important drink for cooling the physique throughout blistering Goan summers. This mauve-hued, tart digestive beverage is simple to make, and takes simply 10 minutes of energetic time to organize.

three clear glasses of solkadhi on a pink napkin.

About Solkadhi

Subsequent time you might be in Goa, go to any correct, native indigenous eating places that serve Goan meals. Have any thali there – veg, fish or non-veg thali – and on the plate you will note a darkish pink coloured drink in a small glass or a small bowl (vati). That, my pals, is the kokum curry.

Also called solkadi, this beverage is a vital a part of Goan, Konkan and Malvani delicacies. It has each cooling and digestive properties, making it an ideal counter to the closely spiced dishes of the Western Coastal Indian cuisines. Kokum curry has a bitter style much like buttermilk or a Chaas, however with extra savory undertones.

As with most Indian recipes, there are virtually as some ways to make solkadi. It may be made with or with out coconut milk, however at present I’m posting my mother’s recipe of kokum kadhi made with coconut milk.

My mother’s recipe is a singular one and is far beloved in my household and I couldn’t resist sharing it with you. Coconut milk does cut back among the tart taste of kokum, however not an excessive amount of.

My Mother’s solkadhi recipe is a pleasant mix of mildly candy coconut milk, bitter kokum and tempered Indian spices. I ought to word that we at all times mood the curry with a number of spices and herbs, however this step might be skipped and isn’t important.

At house I serve solkadi with rice and a curried bean dish like Usal, or a vegetable curry just like the Goan Curry. I merely find it irresistible this manner! It’s also possible to drink it after your lunch meal for those who choose, because it aids within the digestion of meals and retains your physique cool.

What’s Kokum?

For all those that have by no means had kokum of their lives, please do this marvelous Indian fruit; it’s superb!

Kokum – also referred to as Garcinia indica – is a fruit bearing plant from the mangosteen household. The plant yields darkish purple coloured fruit which are each candy and bitter. As children, we’d have the kokum fruits (picture under) with salt as a noon snack.

fresh kokum fruit on a white napkin.

To get the ingredient we all know as kokum or aamsol, the outer flesh of the fruit is dried within the solar. After drying, they flip blackish purple in shade. These dried fruits are bitter to style and have a sweetish aroma.

dried kokum aamsol on a white plate.

The anthocyanins within the fruit add a darkish purple hue to any dish that you just add it to, together with the purple-pink hue of this kokum curry.

Kokum is utilized in Goan and Malvan fish or prawn curries as a souring agent. Additionally it is used within the Maharashtrian, Gujarati and Kerala delicacies. Considered one of my favourite recipes utilizing this Indian fruit is called Kokum Juice.

This superb fruit is used to rid the physique of warmth, and likewise serves to cut back the pitta dosha as per Ayurdeda. Kokum can also be good for digestion, in addition to helps in lowering itchiness from warmth rash.

Really it is rather straightforward to get kokum for those who keep within the southern elements and western coast of India. However for those who keep within the north, then you should buy them on-line.

When residing in Delhi, I had a troublesome time discovering kokum wherever (within the days when on-line shops and shopping for was not even heard of), particularly when the Delhi warmth was at its peak.

overhead shot of 3 glasses of solkadhi on a pink background.

It actually surprises me why they aren’t offered within the northern and central areas of India the place the warmth is such a killer. The kokum fruit is so good as a summer time cooler. Could also be its obtained to do with the style habits of individuals. There are a lot of issues from the North of India that I don’t get to purchase in Goa and vice versa.

Step-by-Step Information

Find out how to make Solkadhi

Making solkadhi recipe at house is de facto fairly easy. Except for the requisite soaking time, the entire recipe takes simply 10 minutes to assemble when utilizing canned or packaged coconut milk.

In the event you plan to make home made coconut milk, then add in some extra 10 to fifteen minutes to your prep time.

Soak Kokum

1. Rinse 12 kokums beneath cool water. Place them in a bowl and add 1 cup water.

dried kokums added to water.

2. Soak the kokums within the water for half-hour.

soaking kokums in water for making solkadhi.

Crush Kokum

3. After half-hour, fully crush and squeeze kokum within the water by utilizing your fingers.

crushing and mashing the kokum flesh under water with fingers.

4. Pour the kokum extract in a strainer positioned atop a bowl.

straining kokum extract for making sol kadhi recipe.

5. The kokum shreds will acquire within the strainer.

pouring the kokum soak through a mesh strainer.

6. Press the kokum shreds with a spoon to extract as a lot taste as doable.

pressing kokum pulp with the back of a spoon through a mesh strainer to get all of the sour extract.

Make Solkadhi

7. Then add 2 cups water to the kokum extract.

adding water to kokum extract.

8. Subsequent add 1 to 1.5 cups thick coconut milk. You’ll be able to both make the coconut milk or use canned coconut milk.

NOTE: At all times use thick coconut milk and never lite or skinny coconut milk when making sol kadi. The lite coconut milk can curdle and separate after mixing with the kokum extract. In the event you plan to make your individual home made coconut milk, then use the primary extract solely. Don’t use coconut milk created from coconut powder as this will additionally curdle it as quickly as you add it to the kokum extract.

coconut milk added to kokum extract for making sol kadhi recipe.

9. Combine very effectively.

kokum curry prior to adding tempering.

10. Add salt to style and blend once more. Preserve the kokum kadhi apart in order that we put together the tempering.

adding salt to sol kadhi recipe.

Make Tempering

11. Warmth 1.5 tablespoons oil in a tadka pan or a small frying pan. Preserve the warmth to a low. Use any impartial tasting oil.

hot oil in a tadka pan.

12. Add 1 teaspoon mustard seeds.

mustard seeds added to oil.

13. Allow them to crackle.

mustard seeds crackling in oil for making solkadi recipe.

14. Then add 1 teaspoon cumin seeds and allow them to crackle too.

cumin seeds added to tempering.

15. Lastly add the under listed spices and herbs:

  • 1 sprig curry leaves or 9 to 10 curry leaves
  • 1 to 2 dry purple chilies (damaged and seeds eliminated)
  • 2 to three flippantly crushed small to medium-sized crushed garlic cloves (with or with out peels) – You’ll be able to crush the garlic cloves in a mortar-pestle.
  • 1 beneficiant pinch of asafoetida powder (hing)

Stirring gently and infrequently, fry for 30 seconds or so, until the garlic turns gentle golden.

frying herbs, spices in the tadka pan.

Assemble Solkadi

16. Rapidly pour the tempering on the kokum and coconut milk combination.

spooning the tempering onto solkadhi recipe.

17. Combine effectively.

tempered spices with oil floating in the sol kadhi in the bowl.

18. Add 1 to 2 tablespoons of finely chopped coriander leaves to the solkadi and blend once more.

solkadhi after adding tempering and coriander.

19. Serve solkadhi immediately, or refrigerate after which serve chilly. You’ll be able to garnish solkadi with coriander leaves earlier than serving.

three clear glasses of kokum kadhi on a pink napkin.

Ideas & Tips

This solkadhi recipe could be very straightforward, and will solely take about 10 minutes of energetic time. That stated, I’ve realized some necessary classes alongside the way in which:

  • To make kokum kadhi extra shortly, use ready-made canned coconut milk. In the event you make your individual coconut milk, add an additional 10 to fifteen minutes to the recipe time.
  • Get all the flavour out! Straining and squeezing the kokum fully shouldn’t be rushed. Be sure you press on the soaked kokum shreds within the strainer to get all of the fantastically bitter pinkish purple coloured kokum extract out of the fruit.
  • You’ll be able to serve sol kadhi instantly after tempering, or else might be refrigerated first. The coconut milk get spoiled within the scorching climate, so please remember to refrigerate the kokum curry for a few hours. Attempt to eat the curry the identical day and don’t hold any leftovers within the fridge for the subsequent day.
  • Plan forward! You may make the kokum extract with water and refrigerate it for a number of hours or a day earlier than you add the coconut milk and the tempered spices and herbs.

FAQs

How can I make my sol kadhi much less bitter?

Merely add extra coconut milk to style! The naturally candy, creamy taste of the coconut helps to steadiness out the tart taste of the kokum.

The place can I purchase kokum?

Relying on the place you reside, this fruit could also be a bit troublesome to obtain. I counsel that for those who can’t discover it in shops close to you, you attempt wanting on-line.

Can I make solkadhi recipe forward of time?

No! This kokum curry recipe is finest loved as quickly as it’s made or on the identical day. Refrigerate it for a number of hours after you make it. However don’t hold any leftovers for the subsequent day within the fridge.

Extra Indian Cooling Drinks!

three clear glasses of kokum kadhi on a pink napkin.

Solkadhi Recipe | Solkadi (Kokum Curry)

Solkadhi (also referred to as solkadi, sol kadhi, kokum kadhi or kokum curry) is a cooling drink finest had throughout scorching summers. This mauve-hued, tart digestive beverage from the Goan delicacies is simple to make.

Prep Time 5 minutes

Cook dinner Time 5 minutes

Soaking Time 30 minutes

Complete Time 40 minutes

Forestall your display screen from going darkish whereas making the recipe

Crushing kokum

  • After half-hour, crush and squeeze kokum fully together with your fingers within the water itself.

  • Pour the kokum extract in a strainer. Preserve a bowl beneath the strainer.

  • The kokum shreds will acquire within the strainer.

  • Press the kokum shreds with a spoon in order that the kokum flavors are extracted effectively.

Making sol kadhi

  • Then add 2 cups water to the kokum extract.

  • Subsequent add 1 cup thick coconut milk – both make home made coconut milk or use the canned or packaged one. It’s also possible to add 1.5 cups of coconut milk. Combine very effectively.

  • Add salt as per style. Combine once more effectively. Preserve apart in order that we put together the tempering.

Making tempering

  • Warmth oil in a tadka pan or a small frying pan. Preserve warmth to a low.

  • Add mustard seeds. Allow them to crackle.

  • Then add cumin seeds and allow them to crackle too.

  • Lastly add the curry leaves, dry purple chilies (damaged and seeds eliminated), flippantly crushed garlic cloves (with or with out peels) and a beneficiant pinch of asafoetida powder. You’ll be able to crush the garlic cloves in a mortar-pestle and set them apart earlier than you put together the tempering

  • Fry for some seconds stirring typically until the garlic turns gentle golden. Rapidly pour this tempering on the kokum and coconut milk combination. Combine effectively.

  • Then add the finely chopped coriander leaves to sol kadi and blend once more.

  • Serve sol kadhi straight method or refrigerate for a number of hours after which serve chilly. You’ll be able to garnish solkadhi with coriander leaves earlier than serving. Don’t hold at room temperature because the coconut milk can flip rancid.Don’t hold any leftovers within the fridge for the subsequent day and attempt to eat the beverage on the identical day. Coconut milk get rancid simply even after refrigeration for a day, so attempt to end the drink the identical day.
To make coconut milk:
Components:

  • 1 cup grated coconut and ½ to ¾ cup water.

Technique:

  1. Grind the grated coconut with water and squeeze out the thick milk with a strainer.
  2. Add the extracted coconut once more again to the grinder. Add some water after which make the skinny milk. Pressure once more and squeeze the coconut fully.
  3. You’ll be able to add each the thick and skinny milk to the kokum extract.

Ideas:

  • Make the solkadhi much less bitter: Merely add some extra coconut milk to steadiness the bitter style of kokum.
  • Coconut Milk: Bear in mind to make use of thick coconut milk and never lite or skinny coconut milk. For home made coconut milk, use the primary extract or the primary mix. Don’t use coconut milk created from coconut powder as this can curdle the coconut milk. 
  • Spice Variations: As a substitute of dry purple chillies, you possibly can add 1 inexperienced chilli, chopped or slit. Skip out the asafoetida for a gluten-free drink.
  • Scaling: The recipe is well scalable. Make half portion or double the recipe as wanted.

Diet Info

Solkadhi Recipe | Solkadi (Kokum Curry)

Quantity Per Serving

Energy 346
Energy from Fats 153

% Each day Worth*

Fats 17g26%

Saturated Fats 11g69%

Polyunsaturated Fats 1g

Monounsaturated Fats 4g

Sodium 330mg14%

Potassium 183mg5%

Carbohydrates 51g17%

Fiber 16g67%

Sugar 31g34%

Protein 3g6%

Vitamin A 366IU7%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 29mg145%

Vitamin B6 1mg50%

Vitamin C 89mg108%

Vitamin E 2mg13%

Vitamin Okay 2µg2%

Calcium 69mg7%

Vitamin B9 (Folate) 306µg77%

Iron 4mg22%

Magnesium 36mg9%

Phosphorus 71mg7%

Zinc 1mg7%

* P.c Each day Values are primarily based on a 2000 calorie food regimen.

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This solkadhi recipe from the weblog archives first revealed in March 2012 has been republished and up to date on 15 January 2022.

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