How to make Sol Kadhi -
A Maharashtrian beverage, Sol Kadhi showcases the vibrancy of the culture completely. The vibrant colour due to the Kokum instantly increases your appetite
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Kokum petals (कोकम की पँखड़ियाँ), Fresh coriander sprigs (ताज़े धनिये की टहनी)
Cuisine : Maharashtrian
Course : Beverages
For more recipes related to Sol Kadhi checkout Solkadi, Sol Kadhi, Kokum Sharbat - cook smart, Kokum Sharbat - SK Khazana . You can also find more Beverages recipes like Cardamom Spiced Coffee Frappe Strawberry Orange Smoothie Cool faraal drink Chilled Watermelon and Yogurt Smoothie
Sol Kadhi Recipe Card
The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet.
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra.
Prep Time : 2.30-3 hour
Cook time : 0-5 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Tangy
Ingredients for Sol Kadhi Recipe
Kokum petals 18-120
Fresh coriander sprigs , chopped 7-8
Fresh coconut , scraped 1 cup
Garlic 4-5 cloves
Green chillies 2
Salt to taste
Method
Step 1
Take kokum petals in a large mixing bowl, add sufficient hot water and let them soak for 2 hours.
Step 2
Finely chop fresh coriander sprigs.
Step 3
Line a strainer with a muslin cloth and place it on a bowl. Pour the kokum water into it and strain into the bowl.
Step 4
Put coconut into a grinder jar, add garlic cloves, green chillies, salt and 2 cups water and grind into a smooth mixture.
Step 5
Strain the ground coconut mixture into the same bowl as kokum water and mix well.
Step 6
Pour in individual serving glasses, garnish with coriander leaves and serve.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
