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Solkadhi

Solkadhi

Name: Solkadhi
Total time: 33 s
Yield: 2
Ingredients: 8 units Kokum; 1 teaspoon Salt; 2 pieces Garlic; 0.5 teaspoons Ginger; 2 pieces Green Chillies; 6 g Coriander Leaves; 1 cup Grated Coconut

Time20 Min

DifficultyEasy

Serves2

Solkadhi can be consumed as an appetizer before meals, with rice during meals and as a digestive post meal. Popular in the coastal regions of Maharashtra and Goa, it is made with kokums and coconut milk. “Sol” is also known as kokum in Marathi. Indian summer is intensive and can leave one feeling drained and sluggish. Most Indians take powerful home remedies and consume fruits and vegetables that ... will boost their bodies ability to deal with the sweltering and scorching heat. Kokum is one such ingredient that is loved by people around the Konkan belt of India. A souring agent, kokum is made into juice and SolKadhi is a fixture in summer thalis in the Konkan region. Learn how to make Solkadhi by following this simple Solkadhi video. It is generally served in small bowls or stell glasses along with the assortment of vegetable curries or sabizs. If you are making Solkadhi at home, make sure you use deliciously tarty Kokum and fleshy coconut. The blush pink color of the Solkadhi makes it look appealing and it is equally refreshing in taste

Ingredients

Dry Grocery

Kokum

8 units

Salt

1 teaspoon

Fruits & Vegetables

Ginger

0.5 teaspoons

Other

Garlic

2 pieces

Green Chillies

2 pieces

Coriander Leaves

6 g

Grated Coconut

1 cup

Directions

Soak kokum in 3/4th cup warm water for 30 min.

Grind the grated coconut, garlic, ginger and green chilli together with little water in a blender jar. Add water as required to make a thick paste. Then add water again and churn.

Using a strainer, squeeze out the milk from the paste. Extract as much as possible from the paste.

Discard the kokum from water and add the water to the coconut milk. Mix well to get a creamy pink coloured solkadhi.

Add salt and check the seasoning. Garnish with coriander leaves.

Serve cold.

Interesting trivia and facts about Solkadhi:

Solkadhi is the equivalent of lassis or buttermilk in North India. Solkadhi calories per serving are perfect in terms of nutritional benefits. A few interesting things to know about Solkadhi: It is cooling in nature and cools the digestive system especially after eating spicy food. It is an excellent antidote to acidity. It promotes weight loss by curbing appetite. It contains antioxidants that boost skin health during summers. Solkadhi must be rested for an hour before consuming it. Solkadhi must be stirred each time you serve it as the coconut extract tends to rise to the top when the kadhi is left untouched for a while. The salty-sour deep pink colored juice extract is also known as “agal”. It is popularly used to marinate fish. This same “agal” missed with sugar, cumin powder, and water makes kokum sherbet. Kokum a primary ingredient in Solkadhi has a high presence of anthocyanins which is anticarcinogenic and also an anti-aging agent. Solkadhi is an idyllic food for after meals, especially, during the summer months. It is easy to prepare and can be made in no time. Now that you are aware of the numerous benefits you can whip it in no time.