Sol Kadhi

March...the time of board exams in India. Oh the the anxiety and the tension that I experienced during my first board exams - the memory of it is still fresh in my mind!!

But above all, the thing I remember the most about that time is the sol kadhi that my mom would keep ready for me everyday when I returned home. Cooling and very refreshing, it was just the thing to have!! And so, to me (as to a lot of people), this is absolute "soul" kadhi!!

Made from dried outer rind of the kokum fruit, sol kadhi is a very popular Konkani drink. Tangy with a hint of sweetness (from the coconut milk), its delicate flavour and what it does to the palate is very tough to describe in words.....this is something you need to drink to really appreciate. Traditionally, it is served as an appetiser before meals, or as a digestive after a particularly heavy meal (especially after a meaty meal) - no matter when you choose to have it, one thing is certain - the delicately tangy flavour of sol kadhi will leave you craving for more!

Ingredients:

Kokum - 8-10 petals, soaked in warm water for about 30 mins
Coconut milk - 200 ml
Garlic - 2 cloves
Green chillies - 2

Salt - to taste (I use rock salt)
Cumin seeds - 1 tsp, roasted and pound to a coarse powder, optional
Coriander leaves - for garnishing

Method:

Pound garlic and chillies together, add it to the coconut milk. Strain the juice of the kokum and mix it to the coconut milk. Season with rock salt. Chill, garnish with coriander leaves and a pinch of the cumin seed powder and sip.

Note: do check the balance of flavours - sol kadhi is not overwhelmingly sour, it has just that little hint of tanginess; it is not very coconutty either, so do keep that in mind when mixing the two.


This is my entry to FIC: Pink hosted by Priya, a wonderful event started by Sunshinemom.