How to Cook Delicious Coconut milk with kokum sole kadhi

Coconut milk with kokum sole kadhi. Sol kadhi is made from kokum and coconut milk. Sol kadhi forms a part of staple diet in the coastal region. Sol kadhi is a refreshing drink in Goa and Konkan regions.

Not only does this beautiful pink drink taste wonderful, but it is also extremely nutritious. Made with the pulp of kokum fruit and coconut milk, this vegan recipe is great for the digestive health. Garnish with coriander and serve hot with rice. You can cook Coconut milk with kokum sole kadhi using 6 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Coconut milk with kokum sole kadhi

1. You need 1/2 of cutting coconut.
2. You need 2-3 of garlic cloves.
3. It's 1 inch of ginger.
4. You need 1 of Green chilli.
5. You need 10 of Kokum.
6. You need to taste of Salt.

Once you have all the ingredients ready, it takes just minutes to prepare this delectable solkadi, making it all the more attractive. Typically sol kadhi is served as an accompaniment to any spicy dish. There is no heat related cooking involved in making it. It is a common dish prepared across Maharashtra, Konkan, and Goa regions.

Coconut milk with kokum sole kadhi instructions

1. First of vessel in boil the Cook kokum..
2. Brown slice remove from coconut..
3. Cutting coconut,add water and gralic clove, ginger,green chilli mixture jar..
4. It becomes smooth paste.it.
5. Strain coconut paste is known as coconut milk..
6. Now,add also kokum water strain..
7. Coconut milk and kokum properly Mix..
8. Add some salt as per taste...
9. Ready our coconut milk with kokum sole kadhi..
10. Also serving with zeera rice...

It is made with coconut milk, spiced with some green chillies, sweet and tanginess from kokum and flavored with fresh cilantro. The consistency of the sol kadi or kokum kadi should be like the normal milk. Now add the soaked kokum petals along with the water. Adjust the salt taste. firstly, using hot water to soak kokum helps to release juice quickly. furthermore, as a variation, skip the boiling step and just mix kokum juice and coconut milk along with some garlic and green chilli. also, add garlic and green chilli while extracting milk from coconut. finally, do not boil sol kadhi too much as they might curdle. Squeeze the kokum well into the immersed liquid or you can run it in the grinder for a few seconds & then strain through a fine sieve into the bowl containing coconut milk.