Friday, October 18, 2013

KOKUM SOL KADHI

KOKUM SOL KADHI

Kokum which we call "bhirind" in Konkani is famous in Goa, Maharashtra and parts of Karnataka where it is used in many dishes. It's botanical name is Gracinia indica and it has many health benefits.

The skin of the kokum fruit is sun dried and preserved and used in place of tamarind. It has traditionally been held that kokum has medicinal properties and aids digestion.

Kokum Sol Kadhi is a versatile drink with a distinctively pink colour (which comes from the kokum extract) which is served before a meal as an appetizer, during a meal to be eaten with rice, and after a meal as a digestive.

There are different methods of making Sol Kadhi. Often, the preparation involves extracting the milk of the coconut (or even using the ready made Tetra Pack of coconut milk these days) and later seasoning with jeera (cumin seeds).

The way I am used to making it is somewhat different. Instead of extracting the coconut milk and mixing it with the kokum extract, I grind the coconut gratings along with the other ingredients and then sieve it through a strainer to get the kadhi.

This is an awesome drink which is made all through the year, and you will find this particularly refreshing during the hot summer. A healthy way to beat the heat.






Ingredients:
  • Kokum,  about 8-10 pieces
  • Freshly grated Coconut, 1 and 1/2 cups
  • Garlic pods, 3
  • Black pepper corns, 4
  • Sugar, 1 tsp
  • Salt, 1 tsp or as per taste
  • Green chilli, 1
  • Coriander leaves, for garnishing
Method:
Soak the kokum in a cup of warm water for 1hour
In a mixer, grind the grated coconut, garlic, black peppercorns, and green chilli along with the kokum and the water in which it is soaked to get a fine paste
Squeeze this paste through the strainer
Repeat this process, adding some more water, to fully extract the juice
Add salt and sugar
Mix well and garnish with finely chopped coriander leaves