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Sol Kadhi

An ideal accompaniment to seafood dishes. This recipe is from FoodFood TV channel

New Update
Sol Kadhi
Main IngredientsKokum petals (amsul), Fresh scraped coconut
CuisineGoan
CourseBeverages
Prep Time16-20 minutes
Cook time2.30-3 hour
Serve4
TasteMild
Level of CookingEasy
OthersVeg

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

Calories999
Carbohydrates32.5
Protein11.1
Fat91.7
Other Fiber31.8 gm
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