Home > Society > Food in India > Sol Kadhi
Sol Kadhi
Sol Kadhi is a refreshing drink with a light coconut base and a hint of kokum.

Share this Article:

Sol Kadhi, Maharashtrian CuisineSol Kadhi is a type of curry usually eaten with rice or sometimes drunk after the meals. It is a refreshing appetizer drink originated in Konkan region of Maharashtra. Sol Kadhi is made of Kokum fruit, coconut milk and flavoured with garlic and cumin. Maharashtrian cuisine is little spicy and Sol Kadhi gives soothing effect after hot and spicy meals. Also kokum helps in digestion process. Sol Kadhi is served chilled or lukewarm.

Ingredients:

•Kokum - 7 to 8
•Coconut Milk - 1 cup
•Green Chilli - 1, finely chopped
Garlic - 2 cloves, finely chopped
Coriander Leaves - 2 tbsp, finely chopped
Cumin Powder - 1/2 tsp
Salt to taste

Ingredients for Tempering:

Ghee - 1/2 tsp
•Cumin seeds - 1/2 tsp

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.


Share this Article:

Related Articles

More Articles in Food in India


West Indian Cuisine
West Indian Cuisine reveals a vibrant choice of vegetarian as well as non-vegetarian dishes.
Food in Ancient India
Food in Ancient India has been largely agro based as the society in India in the ancient times was primarily agro based. The food of ancient India reflects the culture of Indian people.
Food in Indus Valley civilization
Food in Indus Valley civilization largely depicts the agrarian culture of ancient India. As this had been one of the earliest civilisations of India, it followed some of the trends of early civilizations that resided in India before the Indus Valley civilization.
Delhi Cuisine
Delhi Cuisine has been influenced by the Mughal emperors. Old Delhi is known for both vegetarian and non vegetarian cuisine.
Indian Food
Indian Food is an essential part of India’s culture, with cuisines differing according to caste, community, region and state.
Cuisine of Sikkim
Cuisine of Sikkim comprise of cuisines of various groups like Lepchas, Bhutias and Nepalis. In Sikkim, Rice is the staple food along with several vegetables. Fermentation forms an important part of the cooking culture of this state.
Use of Spices in Ancient India
Use of Spices in Ancient India indicates the prevalence of spicy food popular at the time.
Cuisine of Haryana
Cuisine of Haryana is pure and nutritious. The Haryanvis prefer simple foods that are wholesome and fresh.
Jowar - Staple Food Grain
Jowar is one of the highly cultivated Indian crops next to wheat in India. Regur soil and alluvium soil are favourable for the cultivation of this crop.
Indian Spices
India is the Home of Spices. It is ideal for the growth of almost all spices.
History of Indian Food
History of Indian Food has been a major part of Indian society which describes the evolution of Indian food habits in different ages.
Cuisine of Chattisgarh
The cuisine of Chhattisgarh serves a wide range of mouth watering dishes. The cuisine also comprises of some uncommon dishes which are not found in rest of India.
Indian Vegetable Dishes
Indian Vegetable Dishes bring to the fore an array of mouth watering delicacies which serves the Epicureans delight of the food lovers.
Indian Sweets
Indian Sweets are usually known as Mithai. They diverge in tastes, aromas, shapes and colours. They are an indispensable part of Indian culture during auspicious occasions.
Indian Regional Cuisines
The intriguing style of different cooking style contributes to the diversity of the Indian regional cuisines.
Halwa
Halwa is a traditional sweet dish made in India and many other countries.
Indian Festive Foods
Indian Festive foods augmenting the richness of Indian festivals, have gained popularity.
Ancient Buddhist Cuisine
Ancient Buddhist Cuisine has been well described in the early Buddhist works in which food has been classified into four categories.
Dal Pitha
Dal Pitha is a traditional Cuisine of Bihar which can be had at anytime. It is a rice flour dimsum stuffed with chana dal and is usually served with chutney.
Turmeric
Turmeric is a legendary plant bearing umpteen essential properties of utilisation in daily life in cooking and cosmetic.
Indian Chefs
Indian Chefs are the people working behind the unmatched food quality of unlimited varieties in different parts of India.