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Writer's pictureNandini R Kini

Solkadi

Solkadi Is a part of the Goan, konkan and Malvani cuisine. it is served as a digestive and also as a cooler. You also have it as an accompaniment with rice.







Ingredients

1/2 cup fresh coconut gratings

1/2 green chili

2-3 peppercorns

4 garlic cloves

Salt to taste

Chopped coriander leaves

Kokum syrup according to taste


For the tempering:


2 tsp oil

1 tsp mustard

1 sprig of curry leaves

1 tsp jeera/ cumin seeds




Procedure

  • Grind coconut with garlic, pepper, green chilli and salt. Make a smooth paste adding water

  • Add half a cup of water and strain the ground mixture and collect the coconut milk

  • Add kokum syrup to the coconut extract, mix well and add the tempering

  • Garnish with chopped coriander leaves and serve chilled with rice

  • You can also have this as an appetizer.

  • If you dont have kokum syrup, soak the kokum petals in water and squeeze the juice from it and use it.

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