Konkani Style Sol Kadhi Recipe - Kokum Flavored Coconut Curry

Konkani Style Sol Kadhi is a refreshing curry made with sour kokum fruit and a blend of coconut milk. It is usually served along with everyday meals in summers as it helps to keep your body cool.Kokum is the essential ingredient used in this dish which yields a slight pinkish color.

Archana's Kitchen
Konkani Style Sol Kadhi Recipe - Kokum Flavored Coconut Curry
450 ratings.

Konkani Style Sol Kadhi Recipe is an authentic delicacy in Goa. As many of the local people relish this as a refreshing drink. It can also be served as a curry with your everyday meals. Kokum is the essential ingredient used in this dish, which is an Indian Fruit. The fruit is dried in the sun till it loses it moisture and then used in many of their local dishes. This is what yields the slight pinkish color because of its dark purple tinge.

Serve the Konkani Style Sol Kadhi Recipe along with Steamed Rice and Karate Batate Puddi Sagle Recipe (Konkani Style Bitter Gourd And Potato Recipe) for your everyday meal.

If you are looking for more Konkani Recipes, here are some: 

  1. Mande ( Mandige/ Chavde) Recipe- A Delicious Konkani Sweet
  2. Phanna Doddak Recipe (Konkani Style Tempered Dosa)
  3. Doddak Recipe (Konkani Lentil Pancakes)

Cuisine: Konkan
Course: Lunch
Diet: Vegetarian
Prep in

10 M

Cooks in

10 M

Total in

20 M

Makes:

4 Servings

Ingredients

  • 8 Kokum (Malabar Tamarind) , soaked with 1 cup water
  • 1/2 cup Fresh coconut
  • 1 sprig Coriander (Dhania) Leaves , chopped
  • For the tempering
  • 1 teaspoon Cumin seeds (Jeera)
  • 1 teaspoon Mustard seeds
  • 2 Dry red chillies
  • 1 sprig Curry leaves
  • 1 pinch Asafoetida (hing)
  • 4 cloves Garlic , crushed

How to make Konkani Style Sol Kadhi Recipe - Kokum Flavored Coconut Curry

  1. To begin making the Konkani Style Sol Kadhi Recipe, firstly we will soak the kokum in 1 cup water for about 30 minutes.

  2. Squeeze the pods to extract the juices, drain the pods and retain the warm water with the extract in it.

  3. 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. Keep it aside.

  4. Heat a pan with a teaspoon of oil, crackle the jeera and mustard seeds. Then add in the curry leaves and dry red chillies. Sprinkle hing and add in the garlic as well. Saute for about 20 seconds.

  5. Once done pour this over the milk, add the kokum liquid as well and then garnish with some coriander leaves. 

  6. Serve the Konkani Style Sol Kadhi Recipe along with Steamed Rice and Karate Batate Puddi Sagle Recipe (Konkani Style Bitter Gourd And Potato Recipe).

Archana's Kitchen

View Archana's Kitchen's Recipes

Archana's Kitchen on the web

Last Modified On Wednesday, 21 November 2018 10:19
     
Install App