Authentic Malvani Sol Kadhi with Warm Steamed Surti Kolam Rice
A deeply refreshing and digestive coastal Maharashtrian curry made from fresh coconut milk and tart kokum. Infused with garlic, green chilies, and cilantro, this vibrant pink drink-accompaniment pairs wonderfully with hot rice.
30min
Total Time
4
Servings
Maharashtrian
Cuisine
Recipe
1
Soak the dried kokum petals in one cup of warm water for about thirty minutes until they release their bright pink color and tangy flavor.
2
Extract the thick first milk by blending the grated coconut with a little water and squeezing it through a muslin cloth, then repeat with more water for the thin second milk.
3
In a mixing bowl, combine both the thick and thin coconut milk along with the soaked kokum water.
4
Add the finely minced garlic, slit green chilies, cumin seeds, and salt to the coconut mixture, stirring gently to combine all the aromatic flavors.
5
Allow the sol kadhi to rest at room temperature for at least an hour so the garlic and kokum infuse completely into the coconut milk.
6
Garnish with freshly chopped cilantro just before serving and ladle generously over warm steamed Surti Kolam rice.
Ingredients
2 cups freshly grated coconut
8-10 dried kokum petals
1 cup warm water
3 cloves garlic, finely minced
2 green chilies, slit
1/2 teaspoon cumin seeds
1 tablespoon fresh cilantro, chopped
Salt to taste
4 cups warm steamed Surti Kolam rice for serving
*This AI-generated recipe may contain inaccuracies.