Solkadhi Recipe (Konkani Style Kokum Kadhi)
Archana's Kitchen
Archana's Kitchen
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  • 12 Kokum
  • 11 cup Fresh coconut , grated
  • 11 Green Chilli
  • 12 cloves Garlic
  • 12 tablespoon Coriander leaves (Dhania)
  • 11/2 teaspoon Cumin powder
  • 1 Salt , to taste
  • 1 Mint Leaves (Pudina) , for garnishTo begin making the Solkadhi, first soak kokum pods in 1/2 cup warm water for 30 to 45 minutes.
  • 1 Squeeze the pods to extract the juices, drain the pods and retain the warm water with the extract in it.
  • 1 In a mortar and pestle, smash together the green chili, cumin seeds, garlic cloves, coriander leaves and salt. Crush them roughly till they come together.
  • 1 In a mixer-grinder, blend together the freshly grated coconut with enough water to make a smooth paste. Strain the paste through a fine sieve to extract fresh coconut milk from it.
  • 1 This process can be repeated a couple of times, but bear in mind that the milk gets thinner with every consecutive extraction.
  • 1 In a bowl, add the extracted milk, kokum concentrate, crushed garlic and chilli spice paste and stir well to combine.
  • 1 Taste it and adjust seasoning as required. Garnish the Solkadhi with mint leaves or chopped coriander and serve chilled.
  • 1 Serve this Solkadhi along with a Goan style meal of Amlechi Uddamethi or Sangacho Ross along with rice.



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