Konkani Style Solkadhi Recipe - Kokum Drink
A vegetarian Konkan recipe with kokum (malabar tamarind), fresh coconut - grated, green chilli. Ready in 45 min, serves 3.
Curated byKavya Sharma🇮🇳
Instructions
11 steps- 1
To begin making the Solkadhi Recipe, first soak kokum pods in 1/2 cup warm water for 30 to 45 minutes
kokum (malabar tamarind)(12) - 2
Squeeze the pods to extract the juices, drain the pods and retain the warm water with the extract in it
- 3
In a mortar and pestle, smash together the green chilli, cumin seeds, garlic cloves, coriander leaves and salt
green chilli(1)cloves garlic(2)coriander (dhania) leaves(2 tablespoon)cumin powder (jeera)(1/2 teaspoon)salt - to tastemint leaves (pudina) - for garnish - 4
Crush them roughly till they come together
- 5
In a mixer-grinder, blend together the freshly grated coconut with enough water to make a smooth paste
fresh coconut - grated(1 cup) - 6
Strain the paste through a fine sieve to extract fresh coconut milk from it
fresh coconut - grated(1 cup) - 7
This process can be repeated a couple of times, but bear in mind that the milk gets thinner with every consecutive extraction
- 8
In a bowl, add the extracted milk, kokum concentrate, crushed garlic and chilli spice paste and stir well to combine
kokum (malabar tamarind)(12)green chilli(1)cloves garlic(2) - 9
Taste it and adjust seasoning as required
salt - to taste - 10
Garnish the Solkadhi with mint leaves or chopped coriander and serve chilled
coriander (dhania) leaves(2 tablespoon)mint leaves (pudina) - for garnish - 11
Serve this Solkadhi along with a Goan style meal of Amlechi Uddamethi or Sangacho Ross and Steamed Rice
Rate this recipe
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Konkani Style Solkadhi Recipe - Kokum Drink
A vegetarian Konkan recipe with kokum (malabar tamarind), fresh coconut - grated, green chilli. Ready in 45 min, serves 3.
Curated byKavya Sharma🇮🇳
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Directions
11 steps- 1
To begin making the Solkadhi Recipe, first soak kokum pods in 1/2 cup warm water for 30 to 45 minutes
kokum (malabar tamarind)(12) - 2
Squeeze the pods to extract the juices, drain the pods and retain the warm water with the extract in it
- 3
In a mortar and pestle, smash together the green chilli, cumin seeds, garlic cloves, coriander leaves and salt
green chilli(1)cloves garlic(2)coriander (dhania) leaves(2 tablespoon)cumin powder (jeera)(1/2 teaspoon)salt - to tastemint leaves (pudina) - for garnish - 4
Crush them roughly till they come together
- 5
In a mixer-grinder, blend together the freshly grated coconut with enough water to make a smooth paste
fresh coconut - grated(1 cup) - 6
Strain the paste through a fine sieve to extract fresh coconut milk from it
fresh coconut - grated(1 cup) - 7
This process can be repeated a couple of times, but bear in mind that the milk gets thinner with every consecutive extraction
- 8
In a bowl, add the extracted milk, kokum concentrate, crushed garlic and chilli spice paste and stir well to combine
kokum (malabar tamarind)(12)green chilli(1)cloves garlic(2) - 9
Taste it and adjust seasoning as required
salt - to taste - 10
Garnish the Solkadhi with mint leaves or chopped coriander and serve chilled
coriander (dhania) leaves(2 tablespoon)mint leaves (pudina) - for garnish - 11
Serve this Solkadhi along with a Goan style meal of Amlechi Uddamethi or Sangacho Ross and Steamed Rice
Rate this recipe
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