Kokum is a sour fruit available in the Western coastal regions of India. It is used in the cuisines of Gujarat and Maharashtra. It imparts a unique sour flavour to the dish. Used very often in fish dishes and coconut based dishes.
Sol Kadhi is coconut milk flavoured with kokum. This is usually an accompaniment to fish dishes and can be eaten with rice or just served as a drink. Very popular among Maharashtrians, there are of course multiple recipes for sol kadhi. But the basic ingredients remain the same.
1 cup of fresh shredded coconut. (you can use the frozen kind, but do not use the dry coconut.)
3 cloves of garlic
1 small green chili
6-8 large kokum
1 tbs sugar
1 tsp salt
1 TBS finely chopped coriander leaves
3-4 cups of water (room temperature)
Blend the shredded coconut, garlic cloves, chili, kokum, sugar and salt with 2 cups of water. Extract the milk and then blend again with the remaining 2 cups of water.
Taste for seasoning if required. Add the finely chopped coriander leaves before serving.
Serve with rice and fried fish!!!
Sol Kadhi is coconut milk flavoured with kokum. This is usually an accompaniment to fish dishes and can be eaten with rice or just served as a drink. Very popular among Maharashtrians, there are of course multiple recipes for sol kadhi. But the basic ingredients remain the same.
1 cup of fresh shredded coconut. (you can use the frozen kind, but do not use the dry coconut.)
3 cloves of garlic
1 small green chili
6-8 large kokum
1 tbs sugar
1 tsp salt
1 TBS finely chopped coriander leaves
3-4 cups of water (room temperature)
Blend the shredded coconut, garlic cloves, chili, kokum, sugar and salt with 2 cups of water. Extract the milk and then blend again with the remaining 2 cups of water.
Taste for seasoning if required. Add the finely chopped coriander leaves before serving.
Serve with rice and fried fish!!!
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