By Nandini Bhushan*
Much like the Indian culture, the cuisine of India is blessed with an immense range of traditional as well as regional food. Depending upon the availability of local vegetables, fruits, Spices and herbs along with the climatic factor, Indian food varies in choices. Each state is influenced with these choices making them unique and distinctive from one another.
Also try: Indian Food Recipes: Kolhapuri Kombdichi Sukka
Sol Kadhi
A digestive aid and a quencher, Sol kadhi is considered to be the “soul” of Konkan and Malvani cuisine that is served with regular everyday meals. Pinkish in colour, Sol kadhi is a refreshing drink with kokum and coconut milk as its key ingredients. Kokum is a fruit that is largely used in Maharashtrian cuisine as a souring agent and is rich in nutrients.
Ingredients
Coconut : one cup fresh grated
Kokum : 10 to 12
Garlic clove : 2
Green chilli : 1
Cumin : 1 tsp
Water : 3 cups
Salt as required
Step 1
Soak the kokum in hot water for almost an hour.
Step 2
In a mixie jar blend together grated coconut along with green chilli, garlic, cumin and salt . Strain it and extract the milk from it.
Step 3
Repeat the process a couple of times adding required water and the milk will get thinner with every extraction.
Step 4
In the meantime squeeze the kokum pod to extract the juice.
Step 5
In a mixing bowl add the kokum concentrate along with the extract milk and stir well.
Step 6
Garnish Sol kadhi with coriander and mint leaves and serve it chill.
