Solkadhi Recipe | Solkadi (Kokum Curry) » Dassana’s Veg Recipes

Solkadhi recipe (often known as solkadi, sol kadhi, kokum kadhi or kokum curry) is an important drink for cooling the physique throughout blistering Goan summers. This mauve-hued, tart digestive beverage is straightforward to make, and takes simply 10 minutes of lively time to arrange.

About Solkadhi

Subsequent time you might be in Goa, go to any correct, native indigenous eating places that serve Goan meals. Have any thali there – veg, fish or non-veg thali – and on the plate you will notice a darkish pink coloured drink in a small glass or a small bowl (vati). That, my associates, is the kokum curry.

Also referred to as solkadi, this beverage is a crucial a part of Goan, Konkan and Malvani delicacies. It has each cooling and digestive properties, making it an ideal counter to the closely spiced dishes of the Western Coastal Indian cuisines. Kokum curry has a bitter style just like buttermilk or a Chaas, however with extra savory undertones.

As with most Indian recipes, there are virtually as some ways to make solkadi. It may be made with or with out coconut milk, however at this time I’m posting my mother’s recipe of kokum kadhi made with coconut milk.

My mother’s recipe is a singular one and is way liked in my household and I couldn’t resist sharing it with you. Coconut milk does scale back a number of the tart taste of kokum, however not an excessive amount of.

My Mother’s solkadhi recipe is a pleasant mix of mildly candy coconut milk, bitter kokum and tempered Indian spices. I ought to word that we at all times mood the curry with just a few spices and herbs, however this step could be skipped and isn’t important.

At dwelling I serve solkadi with rice and a curried bean dish like Usal, or a vegetable curry just like the Goan Curry. I merely find it irresistible this manner! It’s also possible to drink it after your lunch meal should you want, because it aids within the digestion of meals and retains your physique cool.

What’s Kokum?

For all those that have by no means had kokum of their lives, please do that marvelous Indian fruit; it’s superb!

Kokum – often known as Garcinia indica – is a fruit bearing plant from the mangosteen household. The plant yields darkish purple coloured fruit which are each candy and bitter. As children, we’d have the kokum fruits (photograph beneath) with salt as a noon snack.

To get the ingredient we all know as kokum or aamsol, the outer flesh of the fruit is dried within the solar. After drying, they flip blackish purple in coloration. These dried fruits are bitter to style and have a sweetish aroma.

The anthocyanins within the fruit add a darkish purple hue to any dish that you just add it to, together with the purple-pink hue of this kokum curry.

Kokum is utilized in Goan and Malvan fish or prawn curries as a souring agent. It’s also used within the Maharashtrian, Gujarati and Kerala delicacies. One among my favourite recipes utilizing this Indian fruit is called Kokum Juice.

This superb fruit is used to rid the physique of warmth, and in addition serves to cut back the pitta dosha as per Ayurdeda. Kokum can also be good for digestion, in addition to helps in lowering itchiness from warmth rash.

Truly it is extremely simple to get kokum should you keep within the southern components and western coast of India. However should you keep within the north, then you should buy them on-line.

When residing in Delhi, I had a troublesome time discovering kokum wherever (within the days when on-line shops and shopping for was not even heard of), particularly when the Delhi warmth was once at its peak.

It actually surprises me why they aren’t bought within the northern and central areas of India the place the warmth is such a killer. The kokum fruit is so good as a summer time cooler. Could also be its received to do with the style habits of individuals. There are a lot of issues from the North of India that I don’t get to purchase in Goa and vice versa.

Step-by-Step Information

Tips on how to make Solkadhi

Making solkadhi recipe at dwelling is actually fairly easy. Apart from the requisite soaking time, the entire recipe takes simply 10 minutes to assemble when utilizing canned or packaged coconut milk.

In case you plan to make do-it-yourself coconut milk, then add in some extra 10 to fifteen minutes to your prep time.

Soak Kokum

1. Rinse 12 kokums underneath cool water. Place them in a bowl and add 1 cup water.

2. Soak the kokums within the water for half-hour.

Crush Kokum

3. After half-hour, utterly crush and squeeze kokum within the water by utilizing your fingers.

4. Pour the kokum extract in a strainer positioned atop a bowl.

5. The kokum shreds will gather within the strainer.

6. Press the kokum shreds with a spoon to extract as a lot taste as potential.

Make Solkadhi

7. Then add 2 cups water to the kokum extract.

8. Subsequent add 1 to 1.5 cups thick coconut milk. You’ll be able to both make the coconut milk or use canned coconut milk.

NOTE: All the time use thick coconut milk and never lite or skinny coconut milk when making sol kadi. The lite coconut milk can curdle and separate after mixing with the kokum extract. In case you plan to make your individual do-it-yourself coconut milk, then use the primary extract solely. Don’t use coconut milk constructed from coconut powder as this could additionally curdle it as quickly as you add it to the kokum extract.

9. Combine very effectively.

10. Add salt to style and blend once more. Maintain the kokum kadhi apart in order that we put together the tempering.

Make Tempering

11. Warmth 1.5 tablespoons oil in a tadka pan or a small frying pan. Maintain the warmth to a low. Use any impartial tasting oil.

12. Add 1 teaspoon mustard seeds.

13. Allow them to crackle.

14. Then add 1 teaspoon cumin seeds and allow them to crackle too.

15. Lastly add the beneath listed spices and herbs:

• 1 sprig curry leaves or 9 to 10 curry leaves
• 1 to 2 dry purple chilies (damaged and seeds eliminated)
• 2 to three flippantly crushed small to medium-sized crushed garlic cloves (with or with out peels) – You’ll be able to crush the garlic cloves in a mortar-pestle.
• 1 beneficiant pinch of asafoetida powder (hing)

Stirring gently and infrequently, fry for 30 seconds or so, until the garlic turns mild golden.

Assemble Solkadi

16. Rapidly pour the tempering on the kokum and coconut milk combination.

17. Combine effectively.

18. Add 1 to 2 tablespoons of finely chopped coriander leaves to the solkadi and blend once more.

19. Serve solkadhi right away, or refrigerate after which serve chilly. You’ll be able to garnish solkadi with coriander leaves earlier than serving.

Ideas & Tips

This solkadhi recipe may be very simple, and may solely take about 10 minutes of lively time. That stated, I’ve discovered some essential classes alongside the way in which:

• To make kokum kadhi extra rapidly, use ready-made canned coconut milk. In case you make your individual coconut milk, add an additional 10 to fifteen minutes to the recipe time.
• Get all the flavour out! Straining and squeezing the kokum utterly shouldn’t be rushed. Make sure to press on the soaked kokum shreds within the strainer to get all of the fantastically bitter pinkish purple coloured kokum extract out of the fruit.
• You’ll be able to serve sol kadhi instantly after tempering, or else could be refrigerated first. The coconut milk get spoiled within the sizzling climate, so please remember to refrigerate the kokum curry for a few hours. Attempt to devour the curry the identical day and don’t preserve any leftovers within the fridge for the following day.
• Plan forward! You can also make the kokum extract with water and refrigerate it for just a few hours or a day earlier than you add the coconut milk and the tempered spices and herbs.

FAQs

Solkadhi Recipe | Solkadi (Kokum Curry)

By Dassana Amit

Solkadhi (often known as solkadi, sol kadhi, kokum kadhi or kokum curry) is a cooling drink greatest had throughout sizzling summers. This mauve-hued, tart digestive beverage from the Goan delicacies is straightforward to make.

Prep Time 5 minutes

Cook dinner Time 5 minutes

Soaking Time 30 minutes

Whole Time 40 minutes

Cook dinner ModeForestall your display from going darkish whereas making the recipe

Crushing kokum

• After half-hour, crush and squeeze kokum utterly along with your fingers within the water itself.

• Pour the kokum extract in a strainer. Maintain a bowl beneath the strainer.

• The kokum shreds will gather within the strainer.

• Press the kokum shreds with a spoon in order that the kokum flavors are extracted effectively.

Making sol kadhi

• Then add 2 cups water to the kokum extract.

• Subsequent add 1 cup thick coconut milk – both make do-it-yourself coconut milk or use the canned or packaged one. It’s also possible to add 1.5 cups of coconut milk. Combine very effectively.

• Add salt as per style. Combine once more effectively. Maintain apart in order that we put together the tempering.

Making tempering

• Warmth oil in a tadka pan or a small frying pan. Maintain warmth to a low.

• Add mustard seeds. Allow them to crackle.

• Then add cumin seeds and allow them to crackle too.

• Lastly add the curry leaves, dry purple chilies (damaged and seeds eliminated), flippantly crushed garlic cloves (with or with out peels) and a beneficiant pinch of asafoetida powder. You’ll be able to crush the garlic cloves in a mortar-pestle and set them apart earlier than you put together the tempering

• Fry for some seconds stirring usually until the garlic turns mild golden. Rapidly pour this tempering on the kokum and coconut milk combination. Combine effectively.

• Then add the finely chopped coriander leaves to sol kadi and blend once more.

• Serve sol kadhi straight means or refrigerate for just a few hours after which serve chilly. You’ll be able to garnish solkadhi with coriander leaves earlier than serving. Don’t preserve at room temperature because the coconut milk can flip rancid.Don’t preserve any leftovers within the fridge for the following day and attempt to devour the beverage on the identical day. Coconut milk get rancid simply even after refrigeration for a day, so attempt to end the drink the identical day.

To make coconut milk:
Substances:

• 1 cup grated coconut and ½ to ¾ cup water.

Technique:

1. Grind the grated coconut with water and squeeze out the thick milk with a strainer.
2. Add the extracted coconut once more again to the grinder. Add some water after which make the skinny milk. Pressure once more and squeeze the coconut utterly.
3. You’ll be able to add each the thick and skinny milk to the kokum extract.

Ideas:

• Make the solkadhi much less bitter: Merely add some extra coconut milk to stability the bitter style of kokum.
• Coconut Milk: Keep in mind to make use of thick coconut milk and never lite or skinny coconut milk. For do-it-yourself coconut milk, use the primary extract or the primary mix. Don’t use coconut milk constructed from coconut powder as this may curdle the coconut milk. 
• Spice Variations: As a substitute of dry purple chillies, you possibly can add 1 inexperienced chilli, chopped or slit. Skip out the asafoetida for a gluten-free drink.
• Scaling: The recipe is definitely scalable. Make half portion or double the recipe as wanted.

Vitamin Details

Solkadhi Recipe | Solkadi (Kokum Curry)

Quantity Per Serving

Energy 346
Energy from Fats 153

% Each day Worth*

Fats 17g26%

Saturated Fats 11g69%

Polyunsaturated Fats 1g

Monounsaturated Fats 4g

Sodium 330mg14%

Potassium 183mg5%

Carbohydrates 51g17%

Fiber 16g67%

Sugar 31g34%

Protein 3g6%

Vitamin A 366IU7%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 29mg145%

Vitamin B6 1mg50%

Vitamin C 89mg108%

Vitamin E 2mg13%

Vitamin Okay 2µg2%

Calcium 69mg7%

Vitamin B9 (Folate) 306µg77%

Iron 4mg22%

Magnesium 36mg9%

Phosphorus 71mg7%

Zinc 1mg7%

* P.c Each day Values are based mostly on a 2000 calorie weight loss plan.

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This solkadhi recipe from the weblog archives first printed in March 2012 has been republished and up to date on 15 January 2022.