Authentic Konkani Sol Kadhi with Steam Rice
A soothing coastal delicacy made from fresh coconut milk and tangy kokum infused with green chillies and garlic. This vibrant pink digestive drink pairs perfectly with warm steamed rice for a comforting meal.
30min
Total Time
4
Servings
Konkani
Cuisine
Recipe
1
Soak the dried kokum petals in warm water for about 20 to 30 minutes until they soften and release their deep pink color.
2
Grind the fresh grated coconut, cumin seeds, and green chillies together with a little water in a mixer grinder.
3
Strain the ground coconut mixture using a muslin cloth or fine sieve to extract the thick first-extract coconut milk and set aside.
4
Grind the residual coconut pulp again with more water to extract the thinner second-extract coconut milk.
5
In a mixing bowl, combine the soaked kokum along with its tangy water, crushed garlic, and the thin second-extract coconut milk, letting it infuse for 10 minutes.
6
Remove the kokum petals and stir in the rich first-extract coconut milk and salt to taste, ensuring you do not boil the mixture.
7
Garnish the refreshing pink sol kadhi with finely chopped fresh coriander leaves and serve chilled alongside warm steamed rice.
Ingredients
10-12 dried kokum petals
1 cup warm water (for soaking kokum)
1.5 cups fresh grated coconut
2 green chillies, finely chopped
3 cloves garlic, crushed
1/2 teaspoon cumin seeds
1/2 cup thick second-extract coconut milk
1 cup thin first-extract coconut milk
Salt to taste
Fresh coriander leaves for garnishing
*This AI-generated recipe may contain inaccuracies.