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Solkadi


A truly soul quenching drink of all time. Solkadi is a very popular dish in the Konkan regions of Maharashtra and it's mostly served as a chilled drink during summer. This raw curry is a blend of freshly squeezed coconut milk blended with ginger, garlic and green chilli with some added tangyness of kokum which makes this perfectly refreshing. There are 2 ways to make this; you can either blend the ingredients together and strain it or what I prefer, is to just crush the spices and let it sit in the coconut milk for sometime which allows the spices to infuse nicely into the drink and brings out a lot more flavour. You can enjoy this kadi with some piping hot rice and adding some tempering or drink it chilled to quench this summer heat 😋

SERVES: 4
 PREP TIME: 5 mins
 COOK TIME: 5 mins
  • 2 cup grated coconut
  • 3 garlic cloves
  • 2 green chilies
  • 1 small ginger
  • 1 spoon sugar
  • salt
  • 2-3 kokum petals

 1. Make Coconut milk:  Add the grated coconut in a mixi grinder, add little water and grind to a fine paste. In a bowl, lay down a muslin cloth and pour the coconut paste into it. squeeze in the coconut milk into the bowl. Now add the coconut in the cloth back to the blender with ½ cup water and blend it again. Repeat this process one more time and you should have squeezed the maximum milk out of your coconut.
2. Mix the Spices: Add some warm water in a bowl and soak in the kokum petals in them for 10-15 mins. Smash the ginger, garlic and green chilies with a mortar and pestle and add them to the coconut milk along with the kokum water, some salt and sugar and stir well. 

3. Strain: Let the solution sit for a minimum 30 mins or refrigerate overnight. Strain out the spices and your delicious solkadi is ready to be served. You can refrigerate and serve it as a chilled summer drink or mix it with some hot steamed rice and enjoy it for your meal.

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