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      Solkadhi

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      Time20 Min
      DifficultyEasy
      Serves2

      Solkadhi can be consumed as an appetizer before meals, with rice during meals and as a digestive post meal. Popular in the coastal regions of Maharashtra and Goa, it is made with kokums and coconut milk. “Sol” is also known as kokum in Marathi. Indian summer is intensive and can leave one feeling drained and sluggish. Most Indians take powerful home remedies and consume fruits and vegetables that ... will boost their bodies ability to deal with the sweltering and scorching heat. Kokum is one such ingredient that is loved by people around the Konkan belt of India. A souring agent, kokum is made into juice and SolKadhi is a fixture in summer thalis in the Konkan region. Learn how to make Solkadhi by following this simple Solkadhi video. It is generally served in small bowls or stell glasses along with the assortment of vegetable curries or sabizs. If you are making Solkadhi at home, make sure you use deliciously tarty Kokum and fleshy coconut. The blush pink color of the Solkadhi makes it look appealing and it is equally refreshing in taste

      Nutrition Info. (per serving)

      ProteinFatCarbsFibre240 Cal240 Cal240 Cal240 Cal
      • 3gProtein
      • 21gFat
      • 11gCarbs
      • 7gFibre

      Ingredients

      Dry Grocery

      Kokum

      Kokum

      8 units

      Salt

      Salt

      1 teaspoon

      Fruits & Vegetables

      Ginger

      Ginger

      0.5 teaspoons

      Other

      Garlic

      Garlic

      2 pieces

      Green Chillies

      Green Chillies

      2 pieces

      Coriander Leaves

      Coriander Leaves

      6 g

      Grated Coconut

      Grated Coconut

      1 cup

      Directions
      1
      Soak kokum in 3/4th cup warm water for 30 min.
      2
      Grind the grated coconut, garlic, ginger and green chilli together with little water in a blender jar. Add water as required to make a thick paste. Then add water again and churn.
      3
      Using a strainer, squeeze out the milk from the paste. Extract as much as possible from the paste.
      4
      Discard the kokum from water and add the water to the coconut milk. Mix well to get a creamy pink coloured solkadhi.
      5
      Add salt and check the seasoning. Garnish with coriander leaves.
      6
      Serve cold.

      Success!

      We hope you had fun making it! Enjoy the meal.

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