Sol Kadi or Sol Kadhi is what we Goans have at the end of every meal regardless of whether the meal was vegetarian or non-vegetarian. Some people mix with rice and have it and some just love to drink as it is. Kokum is very good for digestion and no Goan meal is complete without kokum kadi. Just like how people in South India consume curds at the end of meal, we Goans love to have our kokum kadi. Even after we have a nice meal consisting of Fish Curry and fried fish, we end the meal with this kokum kadhi.
There are many ways to prepare this sol kadhi. Today I explained the recipe in which we add carom seeds or “vovo”. Some people don’t like carom seeds, they can refrain from adding this. Some also make it without adding garlic and some make it by adding just green chilies and garlic.
The sol kadhi should not be re-heated and should be consumed freshly after extraction. Since it can’t be reheated, some people also give a nice tadka of coconut oil and mustard seeds to this kadi after it is ready. The tadka with hot coconut oil slightly heats the kadhi without actually heating it on the gas. Remember that the sol kadhi should never be heated on gas.
The other day, one of my friends Mom asked me how to prepare the Goan sol kadhi, so I have put up a step-by-step post just to explain the procedure. As you see, it is very simple. Addition of kokum gives a sour taste to the kadhi and black pepper corns, garlic and red chilly makes it slightly spicy.
Kokum Sherbet is another recipe which we love to drink during the summer days. It is not just refreshing but it is a good health drink too.
7 tablespoons freshly grated coconut
3 garlic pods
1 dry red chili
4 black peppercorns
1/2 teaspoon ajwain/vovo/carom seeds(I did not use this)
4 kokum petals
Salt to taste
Soak the kokum petals in 4 tablespoon water with 1/4 teaspoon salt added to it for 20 Min’s.
In a mixer, add all the ingredients except the kokum which is soaked in water.
Grind these ingredients with 1 cup water. If the Mixture becomes too dry, add 1/4 cup more water.
Now strain the mixture and extract coconut milk. Discard the solid grated coconut. While extracting coconut milk, add 1/4 cup water to make the kadi slightly of thinner consistency. The consistency of the sol kadi or kokum kadi should be like the normal milk.
Now add the soaked kokum petals along with the water.
Garnish with chopped coriander leaves and serve with rice.
Step-by-step pictures clicked with #MyAsusZenfone
I would recommend cumin powder 1/2 tspoon and 1/4 inch ginger too while grinding and it will make it more delicious..
#Harsha yes it will taste good. But the traditional recipe that we cook at home does not add cumin and ginger to sol kadi.