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:
Cuisine: Konkan
Course: Lunch
Diet: Vegetarian
Equipments Used: Small Skillet (Shallow Fry Pan/ Omelette Pan)
Cooks in 10 M
Total in 20 M
To begin making the Konkani Style Sol Kadhi Recipe, firstly we will soak the kokum in 1 cup water for about 30 minutes.
Squeeze the pods to extract the juices, drain the pods and retain the warm water with the extract in it.
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.
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.
Once done pour this over the milk, add the kokum liquid as well and then garnish with some coriander leaves.
Serve the Konkani Style Sol Kadhi Recipe along with Steamed Rice and Karate Batate Puddi Sagle Recipe (Konkani Style Bitter Gourd And Potato Recipe).