Solkadi Recipe - A delicious appetizer of coconut milk and kokum.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Kokum petals, Coconut

Cuisine : Malvani

Course : Beverages

Solkadi

The standard cuisine of the Konkan region of Maharashtra and Goa, and some northern parts of West Karnataka goes under the mantle of Malvani cuisine. Although it cuisine is predominantly non-vegetarian, there are a lot of vegetarian delicacies too. Although it is an independent cuisine, it overlaps Maharashtrian and Goan cuisines. 
Malvanis cook food in their own distinct way. They use plenty of coconut in its various forms such as scraped, grated dried coconut, fried, coconut paste and coconut milk.
Many masalas have dried red chilies and other spices like coriander seeds, peppercorns, cumin seeds, cardamom, ginger, garlic, etc. Some dishes also use kokum, dried kokam (amsul), tamarind and raw mango that not only add a delicious sourness to the food but also a distinct flavour.

Solkadi Recipe - how to make Solkadi

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Prep Time : 1.30-2 hour

Cook time : 0-5 minutes

Serve : 4

Level Of Cooking : Easy

Ingredients

  • Kokum petals 20

  • Coconut scraped1

  • Garlic chopped6-7 cloves

  • Green chillies chopped3

  • Salt to taste

  • Fresh coriander leaves chopped1/4 cup

Method

Step 1

Soak kokum petals in two cups of hot water for one to two hours.

Step 2

Crush them slightly to get thick pulp and strain. Solkadi | Khana Khazana | Master Chef Sanjeev KapoorMake a puree of coconut, garlic and green chillies with a little water.

Step 3

Strain to get a thick coconut milk. Mix kokum extract, coconut milk together to get a creamy pink coloured solkadi.

Step 4

Add salt, fresh coriander and mix well. Serve chilled.

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