Maharashtrian · 4 glasses
Sol Kadhi
Kokum and coconut milk, pink and sour. The Konkan answer to a heavy meal.
Ingredients
- 10 dried kokum petals
- 250ml warm water
- 400ml thick coconut milk
- 3 garlic cloves
- 1 green chilli
- 1/2 tsp cumin seeds
- Salt to taste
- Coriander leaves
Method
- Soak the kokum in warm water for 15 minutes, then squeeze the petals hard and keep the pink liquid.
- Crush the garlic, chilli and cumin to a rough paste.
- Stir the paste into the coconut milk with salt.
- Kokum water added gradually, tasting as you go — all of it at once and it turns too sour to drink.
- Never boil it. Heat splits the coconut milk and kills the colour.
- Serve cool, with coriander. Good in a glass or poured over plain rice.