Solkadhi is very popular in Konkan region. Solkadhi gives coolness to your stomach after heavy and spicy specially non-veg meal. It is a good appetizer cooler and also good for digestion. Another very good use of Kokum is it beats acidity.
- Dried Kokum/ Aamsul / Sol- a handful/10 to 12 (or Kokum Concentrate/Agal- 6 tbsp)
- Freshly Scrapped Coconut- 2 cups (from 1 large coconut)
- Garlic cloves (lehsun)- 4
- Green chillies- 1 to 2
- Cumin seeds- 1 tsp
- Salt salt- to taste
- Hot water- approx. 3 cups
- Fresh coriander, finely chopped- a handful
- Soak the dried kokam petals in the hot water for min 30 minutes.
- Squeeze out the juice from it and strain the kokum water.You will get a thick pink colored juice.
- Scrap coconut. Take only white part. Do not take bottom brown part.
- Blend the scrapped coconut, cumin, garlic and green chilli with 1 cup of warm water.
- Squeeze out the coconut milk with the help of a fine strainer.
- Repeat this process another 2 times. You will get approx 3 cups + coconut milk.
- Mix the above kokum juice or kokum concentrate/agal and salt with the coconut milk.
- Add chopped coriander in it.
- Chill it in the refrigerator for half to one hour and serve cold.
- Some people have solkadhi with steamed rice, but I like to drink it as it is.
- You may use readymade coconut milk. But adjust the consistency by adding water. It's consistency like buttermilk.
- Use readymade sugarless Kokum Concentrate (Kokam Agal). It saves your time and also gives nice pink colour.
- You can add half inch ginger piece for twist. But ginger is not using in original recipe.
- It is best to use freshly made coconut milk than caned coconut milk. Use fresh coconut.
- You can use rock salt instead of normal salt.
- We have another recipe for "Kokam Curry/ Kokamache Sar", I'll give you latter.