Sol Kadhi An ideal accompaniment to seafood dishes. This recipe is from FoodFood TV channel By Sanjeev Kapoor 04 Aug 2016 in Recipes Course New Update Main Ingredients Kokum petals (amsul), Fresh scraped coconut Cuisine Goan Course Beverages Prep Time 16-20 minutes Cook time 2.30-3 hour Serve 4 Taste Mild Level of Cooking Easy Others Veg 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 Add beetroot to the soaked kokum petals and set aside for 15-20 minutes. 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. 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. Roughly chop coriander sprigs and add to the coconut milk and mix well. Add salt and mix well. Strain the sol kadhi through muslin cloth into another bowl. Chill in the refrigerator for 2-3 hours. Pour the sol kadhi into 8 shot glasses and serve chilled. Nutrition Info Calories 999 Carbohydrates 32.5 Protein 11.1 Fat 91.7 Other Fiber 31.8 gm #Fresh coriander sprigs #Garlic cloves #Green chillies #Salt Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article