Solkadhi is a traditional Konkan dish, popular for its cooling properties and digestive benefits. The solkadhi recipe consists of a mixture of coconut milk and kokum. While traditionally served as a starter, it can also be enjoyed as a light meal during the hot summer months.
The best part about preparing a solkadhi is that it can be prepared using pantry staples readily available at your home. If you are missing out on any ingredients, you can order through an online grocery store and have them delivered in minutes.
Solkadhi Recipe: Ingredients and Method
Ingredients for Solkadhi Recipe
- Dried Kokum Petals: 10-12 pieces
- Coconut Milk: 2-3 cups (freshly extracted or canned)
- Garlic: 2-3 cloves
- Green Chillies: 1-2 (adjust to taste)
- Cumin Seeds: 1 teaspoon
- Salt: To taste
- Water: 1 cup
- Fresh Coriander Leaves: For garnish
Optional (for tempering):
- Curry Leaves: A few
- Dry Red Chilli: 1
Step-by-Step Breakdown of the Solkadhi Recipe
- Soak the kokum skins in a cup of hot water and leave them aside for 15 minutes.
- Scrap the coconut and soak it along with some garlic cloves in a cup of hot water. Leave the mixture aside until it attains room temperature. Grind it along with the water.
- Strain it through a muslin cloth and squeeze it out until the coconut milk is properly extracted from the pulp. Keep repeating the process if you want a thinner solkadhi.
- Now strain the soaked kokum skins using a strainer, and you will be left with a deep purple kokum extract.
- Add salt, sugar, hing and half of the kokum extract to the coconut milk and mix it well until you achieve the desired taste. You can keep adjusting the taste using salt and sugar as per your taste and preference. If you like a tangy taste, add more kokum extract.
- On an open flame, char the dried red chillies until they are 80% roasted. You can do this by holding them from the stem, using a tong, or roasting them over the flame.
Once they have cooled, crush the red chillies with your fingers and use the flakes in the solkadhi. Wash your hands carefully to prevent burning your eyes if you accidentally touch them.
- The curry leaves also need to be charred similarly. Crumble and tear them roughly with your fingers and then add them to the solkadhi.
- Keep the solkadhi in the refrigerator for no more than 15 minutes(optional). It tastes best when consumed fresh.
Things to Note When Preparing Your Solkadhi Recipe
- You can use freshly extracted milk or buy tinned coconut milk online or from your nearest grocery store.
- If you are using a ready-made kokum extract from a grocery store, make sure to taste it before adding it, as some of them already have added sugar and salt. In such cases, you will have to alter the solkadhi recipe according to the extract.
- Topping the curry with red chillies and curry leaves is entirely optional, but they do add character and depth to the dish.
Conclusion
Solkadhi is a versatile and healthful beverage that can double as a light meal. With its tangy flavour, creamy texture, and myriad health benefits, it is a perfect choice for those seeking a quick, refreshing, and nutritious option.
By utilising pantry staples and following the simple steps outlined above, you can prepare solkadhi in no time and enjoy a taste of the Konkan coast right at home.