Solkadi is a traditional Maharashtrian and Goan drink made from coconut milk and kokum, known for its refreshing and tangy flavor. A step-by-step guide on how to make Solkadi:
Ingredients:
- 1 cup fresh coconut milk (or 1/2 cup of thick coconut milk and 1/2 cup of water)
- 6-8 dried kokum petals
- 1-2 green chilies, finely chopped (adjust to your spice preference)
- 1-2 cloves of garlic, minced (optional)
- 1/2 teaspoon cumin seeds (jeera)
- Salt to taste
- Fresh coriander leaves for garnish (optional)
Instructions:
1. Prepare Kokum Extract:
- Take the dried kokum petals and soak them in 1/4 cup of warm water. Let them soak for about 15-20 minutes to release their flavor and color.
2. Make Coconut Milk:
- If you have fresh coconut milk, you can use it directly. If not, you can extract coconut milk from grated coconut. Blend grated coconut with water, then strain it to extract thick coconut milk (first extraction) and thin coconut milk (second extraction).
3. Mix Kokum and Coconut Milk:
- Squeeze the soaked kokum petals to release their extract. Add this kokum extract to the coconut milk.
4. Season the Solkadi:
- In a separate small pan, heat a little vegetable oil. Add cumin seeds and let them splutter.
- Add minced garlic and finely chopped green chilies. Sauté for a minute until the garlic turns golden.
- Pour this tempering (tadka) into the coconut and kokum mixture.
5. Add Salt:
- Season the Solkadi with salt according to your taste.
6. Mix Well:
- Stir the mixture thoroughly to combine all the ingredients.
7. Serve:
- Chill the Solkadi in the refrigerator for a couple of hours before serving.
- Garnish with fresh coriander leaves (if desired) and serve it in small glasses as a refreshing drink.
Solkadi is known for its tangy and refreshing taste, making it a perfect accompaniment to spicy Maharashtrian or Goan dishes. Enjoy it as a drink or as a digestive after a hearty meal.