Solkadhi Rice
Veg
Vegan
A unique rice dish flavored with sol kadhi, offering a tangy twist and a refreshing aroma, typically enjoyed with fried fish or vegetables.
Cuisines
Konkani
Best for
Lunch
Dinner
Recipe
Prep: 20 min
Cook: 40 min
Total: 60 min
2-3 servings
Ingredients
| 1 cup | basmati rice |
| 1 cup | fresh coconut |
| 3 cups | water |
| 4 cloves | garlic |
| 2 small | green chilies |
| 1 cup | kokum petals |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | salt |
| 1 tablespoon | oil |
| — | coriander leaves, for garnish |
Instructions
- 1 Wash and soak the basmati rice in water for 30 minutes.
- 2 Drain the rice and cook it with 2 cups of water until done. Set aside.
- 3 Grate the fresh coconut and blend it with 1 cup of water to extract coconut milk. Strain and set aside.
- 4 Soak kokum petals in 1 cup of warm water for about 10 minutes to extract the juice.
- 5 In a blender, add the coconut milk, kokum juice, garlic cloves, green chilies, cumin seeds, and salt. Blend until smooth.
- 6 Heat oil in a pan and add the blended mixture. Cook for 5-7 minutes on low heat until the flavors meld together.
- 7 Pour the solkadhi over the cooked rice and mix well.
- 8 Garnish with fresh coriander leaves before serving.
Tips
For a richer flavor, use freshly grated coconut instead of store-bought coconut milk.