Kokani Solkadi

Name: Kokani Solkadi
Yield: 2-3 servings
Cuisine: Indian
Ingredients: 10-12 Kokum; 1 cup water to soak kokum; 1 cup coconut grated; 3 cup water to make coconut milk; 3-4 garlic cloves; 2-3 chillies; Pinch Hing (Asafoetida); to taste Salt; 1 tsp Chopped Coriander leaves for garnishing

Pranjal Kotkar @PUK260176

19/4 Sagar sannidhaya Rahiwasi Chawl, Mahim Causeway, Mum-16.

#bcam2020
Kokum prevents cancer occurrences because garcinol in kokum has been found to inhibit the growth of cancerous cells. It acts as an anti-carcinogen which helps prevent prostate, pancreatic, and breast cancer.
Cancer is caused by abnormal growth of cells that invade into other parts of the body
Sol kadi cools down the digestive system after eating spicy food. Kokum itself is supposed to be an excellent antidote for acidity.

Pranjal Kotkar @PUK260176

19/4 Sagar sannidhaya Rahiwasi Chawl, Mahim Causeway, Mum-16.

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Ingredients

2-3 servings

10-12Kokum
1 cupwater to soak kokum
1 cupcoconut grated
3 cupwater to make coconut milk
3-4garlic cloves
2-3chillies
PinchHing (Asafoetida)
to tasteSalt
1 tspChopped Coriander leaves for garnishing

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Steps

1

Soak kokum in 1 cup water and add hing, salt and keep aside for 4 hours.
2

In mixer grind together grated coconut, garlic, chillies and 1 cup of water to make thick paste like texture. Squeeze coconut milk out from paste and keep aside.
Repeat the process 2 times by adding 1 cup of water to squeezed coconut paste and grinds it in a mixer for 2/3 min. Each time extract milk and add to previously coconut milk kept aside.
3

Crush and squeeze kokum completely with your fingers in the water itself. Remove and discard kokum and add coconut milk to kokum water.
Mix well to get a creamy pink colour Solkadi.
4

Keep Solkadhi in refrigerator for at least 1 hour before you consume it.
Garnish with coriander leaves and serve it chilled.