Solkadhi

Name: Solkadhi
Total time: 1500 s
Yield: 4 people
Cuisine: Indian
Ingredients: 1 fresh coconut; 2 tbsp kokum juice; 1 tbsp cumin; 1 green chill; 1 piece ginger; 2 garlic cloves; 2 tbsp jaggery; 2 tbsp beet juice; 1 tbsp chaat masala; 2 tbsp chopped coriander

Mamta Pandya @mamta_homechef

Solkadhi is a great refreshing drink, belongs from the Konkan Maharashtra. Solkadhi is made from kokam fruit and coconut milk in which garlic and cumin enhance its taste. From the very few things and the quick-ready solkadhi tastes quite different and delicious. The Konkani or Malvani dish is a bit spicy and the solkadhi gives a pleasant effect after a hot spicy delicious meal. It can also be served with mustard-cumin, curry leaves and asafoetida. Kokum helps in the digestive process.

I have used ready-made kokum juice here which has not been added as it is served as a cold drink. Kokum is sour so jaggery and chaat masala are added to maintain the taste.

#SC1
#solkadhi
#cookpadindia

I have used ready-made kokum juice here which has not been added as it is served as a cold drink. Kokum is sour so jaggery and chaat masala are added to maintain the taste.

#SC1
#solkadhi
#cookpadindia

Mamta Pandya @mamta_homechef

I have used ready-made kokum juice here which has not been added as it is served as a cold drink. Kokum is sour so jaggery and chaat masala are added to maintain the taste.

#SC1
#solkadhi
#cookpadindia

I have used ready-made kokum juice here which has not been added as it is served as a cold drink. Kokum is sour so jaggery and chaat masala are added to maintain the taste.

#SC1
#solkadhi
#cookpadindia

Saved

Ingredients

25 minutes

4 people

1fresh coconut
2 tbspkokum juice
1 tbspcumin
1green chill
1 pieceginger
2garlic cloves
2 tbspjaggery
2 tbspbeet juice
1 tbspchaat masala
2 tbspchopped coriander

Saved

Steps

25 minutes

1

In a mixer jar add chopped coconut, green chillies, garlic, ginger, cumin and a cup of water and crush well. Prepare fine paste.
2

Strain the coconut milk with a clean cloth or sieve. Now add one cup of water once again to the crushed coconut and make milk again and strain it. The second time a little thin milk of coconut will be ready.
3

Now add kokum and beet juice in coconut milk and stir well. Then add salt, chopped jaggery, chaat masala and green coriander as required, stir and immediately leave it to cool in the fridge for one to two hours.
4

Serve cold.