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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