The secret of success in life is to eat what you like and let the food fight it out inside- Mark Twain
This time it has been a long break from blogging .With so much happening at one time my favourite activity had to take a back seat. Anyway life is back on track . Its summer break and one is at its creative best, coming up with activities to keep the kids busy and occupied or else they do so!!
Sol kadhi is an appetizer drink from the Konkan region. It is made with kokum and coconut milk. Kokum is a dried spice and has a deep blackish purple colour. It is used to give a sour taste to the dishes and is said to have digestive properties .
The first time I had Sol Kadhi was way back in 1990s in Mumbai. It was served with Manglorean/Malwani sea food which is hot and spicy and Sol kadhi cools down the palate.
I was quite fascinated with the color of the drink which comes from dark kokum. It also has a mild garlic flavor and green chillies give a slight kick.
Ingredients
12 Kokum pods( dried or moist)
1 Cup Coconut cream
2T Coriander leaves
4-5 garlic flakes grated
3-4 green chillies
Salt
Method
Pour 2 cups of boiling water on kokum and keep it aside for 10-15 minutes or till it becomes soft .Mash and strain ,keep it aside.
Crush garlic,green chillies with salt .Pour strained kokum extract in a chilled bowl and add coconut cream.Add crushed garlic and green chilie. Serve it cold.
This time it has been a long break from blogging .With so much happening at one time my favourite activity had to take a back seat. Anyway life is back on track . Its summer break and one is at its creative best, coming up with activities to keep the kids busy and occupied or else they do so!!
Sol kadhi is an appetizer drink from the Konkan region. It is made with kokum and coconut milk. Kokum is a dried spice and has a deep blackish purple colour. It is used to give a sour taste to the dishes and is said to have digestive properties .
The first time I had Sol Kadhi was way back in 1990s in Mumbai. It was served with Manglorean/Malwani sea food which is hot and spicy and Sol kadhi cools down the palate.
I was quite fascinated with the color of the drink which comes from dark kokum. It also has a mild garlic flavor and green chillies give a slight kick.
12 Kokum pods( dried or moist)
1 Cup Coconut cream
2T Coriander leaves
4-5 garlic flakes grated
3-4 green chillies
Salt
Method
Pour 2 cups of boiling water on kokum and keep it aside for 10-15 minutes or till it becomes soft .Mash and strain ,keep it aside.
Crush garlic,green chillies with salt .Pour strained kokum extract in a chilled bowl and add coconut cream.Add crushed garlic and green chilie. Serve it cold.
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