solkadhi is a digestive and cooling drink from goan cuisine.
rinse 12 kokums lightly in water. place them in a bowl and add 1 cup water.
soak the kokums in the water for 30 minutes.
after 30 minutes, crush and squeeze kokum completely with your fingers in the water itself.
pour the kokum extract in a strainer. keep a bowl beneath the strainer.
the kokum shreds will collect in the strainer.
press the kokum shreds with a spoon so that the kokum flavors are extracted well.
then add 2 cups water to the kokum extract.
next add 1 cup thick coconut milk – either make the coconut milk or use the ready made one. you can also add 1.5 cups of coconut milk. mix very well.
add salt as per taste. mix again well. keep aside so that we prepare the tempering.
heat 1.5 tablespoons oil in a tadka pan or a small pan.
add 1 teaspoon mustard seeds. let them crackle.
then add 1 tsp cumin and let them crackle too.
lastly add 1 sprig curry leaves, 1 to 2 dry red chilies (broken and seeds removed), 2 to 3 lightly crushed small to medium sized garlic cloves (with or without peels) and 1 generous pinch of asafoetida powder. you can crush the garlic cloves in a mortar-pestle.
fry for some seconds till the garlic turns light golden. quickly pour this tempering on the kokum+coconut milk mixture. mix well.
then add 1 tablespoon finely chopped coriander leaves to sol kadhi and mix again.
serve sol kadhi straight way or refrigerate and then serve cold. you can garnish sol kadhi with coriander leaves before serving.
to make coconut milk:-