Wednesday, January 14, 2009

SolKadhi (सोलकढी)

SOLKADHI (सोलकढी)
The main ingredient "Kokum" , has medicinal use as a digestive tonic .The outer cover of the fruit is dried in the Sun to get Aamsul or Kokam/Kokum. It is used as a slightly sour spice in recipes from Maharashtra , that yields peculiar taste and dark red colour. It is a preferred substitute for tamarind in curries and other dishes from Konkan.
Ingredients :
8-10 Kokum / Aamsul , Salt to taste , 1/2 tspn sugar ,
2 green chillies chopped , 1/4 tspn cumin , 2 tbspn oil ,
2 pinches asafoetida , Finely chopped cilantro (coriander) ,
2 cups coconut milk.
Procedure :
Soak the kokum in 1/2 cup hot water for about 15-20 mins so that it gives away the color and flavor to the water. You may heat the soaked kokum in the microwave for about 3-4 minutes for quick results. Remove the kokum from the water. You may strain the extract to remove the bits and pieces left behind. Mix this extract in coconut milk. Add salt to taste , sugar and chopped cilantro. You may also add water at this point to get a soup like consistency.
Heat oil in a pan , add cumin . After the cumin starts spluttering , add asafoetida (hing) and chopped green chillies . Mix this tadka with the kokum + coconut milk mixture and heat it on medium low heat till it gets lukewarm. It can be served at room temperature too. Unlike other soups , Solkadhi is to be served lukewarm or at room temperature . You may serve it before meals , with meals and due to its digestive properties it helps reduce the food hangover after heavy meals. Enjoy !!!!


poorva said...

The second type of solachi kadhi is when you added garlic cloves , red chilli powder and mustard seeds instead of cumin and green chillies. It is usually taken with rice and fried fish.

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