Saraswat Sol Kadi
Coconut milk and kokum digestive — thick coconut milk extracted from freshly grated coconut stirred with kokum sol (dried kokum rinds soaked in water) until the kokum tints the coconut milk a pale pink, seasoned with green chilli, crushed garlic, fresh coriander, and salt. The Saraswat sol kadi is both a drink and a curry accompaniment; poured over rice at the end of a fish-heavy meal as a digestive, or drunk cold as a refreshing summer beverage. The kokum's sourness is gentler and more complex than tamarind; the raw garlic and chilli give it a sharp finish. Distinguished from the Goan version by the Saraswat practice of adding crushed garlic directly rather than as a tempering.
Cuisines
Best for
Recipe
Ingredients
|
1 cup | Coconut , fresh, grated |
|
1 cup | Kokum , soaked in water |
|
2 cups | Water |
|
3 cloves | Garlic , finely chopped |
|
2 teaspoons | Cumin , seeds |
|
2 teaspoons | Sugar |
|
— | Salt , to taste |
|
1 tablespoon | Oil |
|
1 teaspoon | Mustard Seed |
|
1 pinch | Asafoetida |
|
1 handful | Cilantro , chopped |
Instructions
- 1 Soak the kokum in 1 cup of water for about 15 minutes.
- 2 Grind the grated coconut, garlic, and cumin seeds with 1 cup of water to make a smooth paste.
- 3 Strain the coconut paste through a fine sieve or muslin cloth to extract the coconut milk.
- 4 Add the soaked kokum along with its water to the coconut milk.
- 5 Add sugar and salt to taste, and mix well.
- 6 In a small pan, heat oil and add mustard seeds. Once they splutter, add asafoetida.
- 7 Pour the tempering over the sol kadi and mix well.
- 8 Garnish with chopped coriander leaves before serving.
Tips
Serve chilled as a refreshing drink or as an accompaniment to a meal.