Sol Kadhi

Ingredients list for Sol Kadhi

• 10-15 Kokum petals (amsul) soaked in 2 cups water
• 2 cups Fresh scraped coconut
• 2 tablespoons Boiled beetroot grated
• 2 Garlic cloves
• 2 Green chillies
• 5-7 Fresh coriander sprigs
• to taste Salt

Method

1. Add beetroot to the soaked kokum petals and set aside for 15-20 minutes.
2. To make coconut milk, grind scraped coconut with 1 cup water to a smooth paste. Strain the prepared milk through muslin cloth into a bowl.
3. Crush garlic and add to the coconut milk. Roughly chop chillies and add to the coconut milk. Add 5 tbsps kokum water and 2-3 kokum petals and mix well.
4. Roughly chop coriander sprigs and add to the coconut milk and mix well. Add salt and mix well.
5. Strain the sol kadhi through muslin cloth into another bowl. Chill in the refrigerator for 2-3 hours.
6. Pour the sol kadhi into 8 shot glasses and serve chilled.

Nutrition Info