Authentic Goan Sol Kadhi with Steam Rice
A deeply refreshing and tangy pink curry made from fresh coconut milk and wild kokum. This soothing digestive drink perfectly balances rich coastal flavors when paired with hot steamed rice.
25min
Total Time
4
Servings
Goan
Cuisine
Recipe
1
Soak the dried kokum petals in warm water for about 30 minutes until they release their bright pink color and tangy flavor.
2
Extract thick and thin coconut milk from the grated coconut using a grinder and a muslin cloth.
3
In a bowl, combine the extracted coconut milk, soaked kokum water, crushed garlic, slit green chili, and asafoetida.
4
Season the mixture with salt to taste and mix thoroughly, ensuring the flavors meld together.
5
Let the sol kadhi rest at room temperature for 30 minutes to allow the spices and garlic to infuse the milk.
6
Garnish with freshly chopped coriander leaves just before serving.
7
Serve chilled or at room temperature alongside a bowl of hot steamed white rice.
Ingredients
8-10 dried kokum petals
1 cup warm water (for soaking)
1.5 cups freshly grated coconut
3-4 cloves of garlic, finely crushed
1 small green chili, slit
A pinch of asafoetida (hing)
Fresh coriander leaves, finely chopped
Salt to taste
Hot steamed white rice for serving
*This AI-generated recipe may contain inaccuracies.