Cuisine: Konkan region of India
A delicious and attractive looking drink made with dried kokum that works wonders for your digestion. Traditionally served after meals.
Ingredients:
Coconut Milk - 500 ml
Dried Kokum - 15
Garlic cloves - 5
Green chillies - 2
Curry leaves - 1 sprig
Cumin seeds - 1 teaspoon
Jaggery - 1 teaspoon
Water - 1 cup
Salt - as required
Coriander leaves - for garnishing
Method:
In a bowl, pour 1 cup of water and add dried kokum. Heat for 3 minutes and set aside for 30 minutes. In a mortar and pestle, crush together the curry leaves, green chilles, garlic cloves and cumin seeds into a coarse paste. In a large mixing bowl, add coconut milk, the crushed garlic-chili paste, soaked kokum along with the water, jaggery and salt. Squeeze the kokum with your fingers and mix well. Keep this aside for 10 minutes so that the flavors mingle and develop. Strain the Sol Kadhi and garnish with coriander leaves. Pour into cups and serve after meals. Sol Kadhi can also be served along with rice.
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