![]() Ingredients: Ingredients for Tempering: Method: 1. Soak Kokum into 1/2 cup hot water for 30 minutes. Squeeze and strain. 2. Take chopped coriander and 1/4 tsp salt in a bowl and crush by fingers nicely. 3. Take green chilli and little salt, crush it by using spoon. 4. Chop garlic finely. 5. Crush cumin seeds coarsely. 6. In a bowl, add coconut milk, kokum water, crushed coriander and green chilli, chopped garlic and crushed cumin seeds. Add little salt if needed. Mix nicely. With Tempering: 1. In a bowl, add coconut milk, kokum water, crushed coriander and green chilli, chopped garlic. Add little salt if needed. Stir nicely. 2. Heat a small saucepan, add Ghee. Once Ghee becomes hot add crushed cumin seeds and pour this tempering in Coconut milk mixture. Stir nicely. Serving: Sol Kadhi is generally served cold, but it can be serve lukewarm. While serving, sprinkle little cumin powder. One can add 1/4 cup sour buttermilk to enhance the taste. |