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Kokum Curry Recipe

Sol Kadhi/Solkadi/Kokum Curry Recipe

Swati
Sol Kadhi is a soothing summer drink/appetizer from the Konkan/coastal regions of Western India. It is prepared with coconut milk and dried kokum peels, a sour fruit form the coastal regions of Western India.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 19 minutes
Course Appetizer, Beverages
Cuisine Goan, Indian, Konkani, Maharastrian
Servings 4

Equipment

  • Grinder/Blender
  • Strainer/Colander
  • Mixing Bowls
  • Ladle
  • Measuring Spoons and Cups

Ingredients
  

For Coconut Milk

  • 1 cup Fresh Coconut Grated/ cut in cubes
  • 2-3 cups Water
  • ½" Ginger
  • 1-2 Green Chillies

For Kokum Juice

  • 10-12 Dried Kokum Peels
  • ½-1 cup Lukewarm Water

For Solkadhi

  • 2-3 cups Coconut Milk fresh/Canned
  • Kokum juice as required
  • 1 tsp Jaggery Powder
  • 1 tsp Roasted Cumin Powder
  • Salt to taste prefer Black salt /pink salt
  • Chopped Coriander for garnish

For Tempering/Tadka

  • ½ tsp Rai/Black Mustard Seeds
  • 1 tsp Oil
  • 8-10 Curry Leaves
  • 1 Dry Red Chilli

Instructions
 

For Homemade Coconut Milk

  • Take 1 cup grated coconut or coconut chunks.
    1 cup Fresh Coconut
  • In a high speed blender add coconut pieces, ginger, green chillies and water.
    ½" Ginger, 1-2 Green Chillies, 2-3 cups Water
  • Blender to smooth mixture. Strain the mixture and then take the leftover coconut in blender again, add water and blend and strain. Repeat the process 2-3 times (depending on the thickness of coconut milk you prefer).

Make Kokum Juice(from dried kokum peels)

  • Take 10-12 dried kokum peels and soak in lukewarm water for at least 30 mins.
    10-12 Dried Kokum Peels, ½-1 cup Lukewarm Water
  • Rub nicely with fingers or grind coarsely using a grinder.
  • Strain the juice and discard the peels.
  • Use this kokum juice to make Solkadhi

Prepare Sol Kadhi/Kokum Curry

  • In mixing bowl/jar take 3-4 cups coconut milk.
    2-3 cups Coconut Milk, Kokum juice as required, 1 tsp Jaggery Powder, 1 tsp Roasted Cumin Powder, Salt to taste
  • Add all the spices, kokum juice and mix nicely.
  • Refrigerate and chill before serving

Add Tempering/Tadka

  • Heat oil in a tadka pan/small pan.
    1 tsp Oil
  • Add mustard seeds/rai, curry leaves and whole red chilli. You can discard the seeds from chilli to less spicy curry.
    ½ tsp Rai/Black Mustard Seeds, 8-10 Curry Leaves, 1 Dry Red Chilli
  • Add tadka to solkadi. Cover it for a few seconds to let the flavours infuse.
  • Garnish with chopped fresh coriander and serve.
    Chopped Coriander for garnish

Video

Notes

You can add garlic while making coconut milk or in tadka. 
You can also add asafetida. 
Homemade or store bought (canned or tetra pack) coconut milk can be used in the recipe.
Refrigerated Solkadhi is good to consume for 2-3 days. 
Pls note-- I have also add 1 cube of frozen beetroot puree to add on the color and added beetroot benefits. You can add small 2-3 beetroot slices while making coconut milk.
 
 
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Tried this recipe?Share @foodtrails25 or tag me #foodtrails25!