A delicious appetizer of coconut milk and kokam. Enjoyed after a hefty
non-veg meal. Soothing to stomach and helps in digestion.
Ingredients: Serves 4
2 cups Fresh Coconut
1 Green chilly
2 Garlic Cloves
1 cup Kokam
5 cups Water
Salt to taste.
1 tbsp Oil
1 tsp Mustard seeds
4-6nos. Curry leaves
Method:
Grate 1 fresh coconut. In a blender add grated fresh coconut, chilly and garlic with lots of water and blend to thin paste.
Normally this procedure of blending all the items is done twice so that thin coconut milk is acquired.If you wish to have thick coconut milk then blend the mixture once.
After blending all the ingredients strain the coconut mixture using sieve to get a smooth coconut milk.
In another bowl add hot water and soak the kokam for One hour.
After an hour, strain the kokam water and add this water to coconut milk, add salt as per taste and mix well.
Tempering:
In small kadhai add oil and mustard seeds. When the mustard seeds crackle add curry leaves.
Pour this tempering over the solkadhi and mix.
Serve this solkadhi along with spicy meal.
Note: This solkadhi taste delicious without tempering aswell.
Tips: 1) You can also add cumin seeds in the tempering for extra flavor and garnish with cilantro.
2) You may serve this solkadi at a room temperature or chilled as per your preference.
By: Anjali Purandare
2 cups Fresh Coconut
1 Green chilly
2 Garlic Cloves
1 cup Kokam
5 cups Water
Salt to taste.
1 tbsp Oil
1 tsp Mustard seeds
4-6nos. Curry leaves
Method:
Grate 1 fresh coconut. In a blender add grated fresh coconut, chilly and garlic with lots of water and blend to thin paste.
Normally this procedure of blending all the items is done twice so that thin coconut milk is acquired.If you wish to have thick coconut milk then blend the mixture once.
After blending all the ingredients strain the coconut mixture using sieve to get a smooth coconut milk.
In another bowl add hot water and soak the kokam for One hour.
After an hour, strain the kokam water and add this water to coconut milk, add salt as per taste and mix well.
Tempering:
In small kadhai add oil and mustard seeds. When the mustard seeds crackle add curry leaves.
Pour this tempering over the solkadhi and mix.
Serve this solkadhi along with spicy meal.
Note: This solkadhi taste delicious without tempering aswell.
Tips: 1) You can also add cumin seeds in the tempering for extra flavor and garnish with cilantro.
2) You may serve this solkadi at a room temperature or chilled as per your preference.
By: Anjali Purandare
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