SolKadhi Recipe

Solkadhi Recipe

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Benefits:

It is the dried fleshy skin of a fruit called Garcinia indica, deep purple-pink in color, obviously full of antioxidants that the pigment anthocyanins provide. Garcinia indica, or Kokum, owing to the presence of a high concentration of anthocyanins, is a great antioxidant that works like an anticarcinogenic and anti-aging agent. It is known for its digestive, refreshing, cleansing and cooling properties.






Course: Beverage
Cuisine: Indian
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Difficulty Level: Easy

Ingredients:

10-12 Dried Skin Of Garcinia Indica (Kokum)
1 Cup Fresh Coconut, Grated
1 Green Chilli
2 Garlic Cloves
1/2 Tsp Cumin Powder
1 Liter of water (as per needed)
Rock Salt,To Taste (optional)
Salt, To Taste
2 Tsp Mint Leaves or Coriander Leaves, finely chopped for Garnish (optional)

Solkadhi Recipe:

First soak the kokum pods in 1/2 cup warm water for 25 to 30 minutes.It will release color slowly and the whole water will be red as soon as you stir it after a while.
Blend the kokum pods in the mixer-grinder with enough water.Put the puree through sieve.

Green chilli, cumin seeds, garlic cloves, coriander leaves and salt smash all ingredients in  the mortar and pestle.Crush them till they come together.

Blend the grated coconut with enough water in a mixer-grinder to make a smooth paste.Keep the puree thick as much in first. Put the puree through sieve to extract fresh coconut milk from it.

This process can be repeated two three times, but bear in mind that the milk gets thinner with every consecutive extraction.

Add the kokum puree ,coconut milk and also crushed garlic,chilli paste in a jar and stir it well.

Taste it and adjust seasoning as required.Chill it and strain it before serving.Garnish the Solkadhi with mint leaves or chopped coriander and serve chilled.

Serve Solkadhi along with Steamed Rice or  Serve drink after Dinner..Choice is yours!!.

“First we eat, then we do everything else.” -M.F.K. Fisher