Saraswat Sol Kadi

Saraswat Sol Kadi

Saraswat Sol Kadi

Veg Vegan

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

Mangalorean Saraswat Goan

Best for

Lunch Dinner

Recipe

Prep: 15 min Cook: 5 min Total: 20 min 2-3 servings

Ingredients

1 cup fresh coconut, grated
1 cup kokum (Garcinia indica)
2 cups water
3 cloves garlic
2 teaspoons cumin seeds
2 teaspoons sugar
— salt to taste
1 tablespoon oil
1 teaspoon mustard seeds
1 pinch asafoetida
1 handful coriander leaves, chopped

Instructions

  1. 1 Soak the kokum in 1 cup of water for about 15 minutes.
  2. 2 Grind the grated coconut, garlic, and cumin seeds with 1 cup of water to make a smooth paste.
  3. 3 Strain the coconut paste through a fine sieve or muslin cloth to extract the coconut milk.
  4. 4 Add the soaked kokum along with its water to the coconut milk.
  5. 5 Add sugar and salt to taste, and mix well.
  6. 6 In a small pan, heat oil and add mustard seeds. Once they splutter, add asafoetida.
  7. 7 Pour the tempering over the sol kadi and mix well.
  8. 8 Garnish with chopped coriander leaves before serving.

Tips

Serve chilled as a refreshing drink or as an accompaniment to a meal.