Sol Kadi --- Kokum Kadi

Before  I talk to Archana I thought Goan cuisine had Lot's of  non-veg recipes and very less vegetarian recipes. When I googled for Goan vegetarian recipes, I saw many vegetarian recipes in Goan Hindu cuisine. Then I dig in to  Archana's blog and find some delicious vegetarian recipes. Before influenced by Portuguese cuisine, Goan cuisine is consist of regional foods. Like Kerala cuisine and Konkani cuisine Goan s use a lot of seafood, fresh coconut and local spices. Kokum is one of the main ingredient in Goan Hindu cuisine.
                                                   For  this week theme I took Goan cuisine as my theme. So I wanted to post three very traditional recipes under this theme. My first recipe is Sol Kadi, Sol Kadi is a refreshing Goan drink made with fresh coconut and kokum. This drink is very much part of meals in most Goan homes. When you make this with thick coconut milk, which goes very well with plain rice or pulao. But most of the people like to have this as a drink. This contains Sol (Kokum) which is very good for health. This fruit is in green color in the starting, when it is ripen it turns in to nice red color. The red color fruit is often halved and dried, when it is dried the fruit turns in to dark purple to black color. When you soak this wonderful fruit rinds in water the water changes  in to beautiful light pink color. Kokum is known as Sol or Aamsul which is very good for digestion and it cools the body during summers. So lets check this traditional Sol Kadi from Goa.
Recipe source from  Archana



I got this Kokum pices from Pradnya. Thank you somuch for the Kokum Pradnya and Thanks for the recipe Archana.
INGREDIENTS:--
Grated coconut   --- 1 from one full coconut
Green chillies   ----   3 you can adjust according to your taste
Pepper corns  ---  4 corns
Garlic  --- 3 cloves
Sol (dry kokum)  --- 5 pieces if you like the strong flavor you can add 6 pieces also.
Salt to taste
Fresh coriander leaves  --- 1 tab sp chopped

                                                   
METHOD:--
1. Grind grated coconut, pepper corns, green chillies, garlic cloves with 1 cup water in to a fine paste.
2. Strain this coconut paste trough a fine strainer, press with a spoon and squeeze all the milk, Repeat this process for two more times with little water to make the consistency thin.
Remember  that first coconut milk will be thick like cream so take second and third milk also to make the Kadi little thin.
If you are serving thia as a drink then make it thin. Or you like to serve this  with rice or Biriyani then keep this Kadi little thick.
3. Drop Sola (kokum) in to this coconut milk and let it sit for half an hour.
4. After half an hour sprinkle salt to taste, chopped coriander leaves mix well and serve as a drink or as a side dish with rice or pulao.
If you want to serve this delicious Kadi with rice then give a seasoning (tadka)
For seasoning heat a tab sp oil in a pan add 1/4 tea sp mustard seeds let then crackle then add broken dry red chillies, 1/2 tea sp cumin seeds and a spring of curry leaves and add this tadka to Kadi, mix well and serve wit rice or pulao.
This is my first post Under the theme of GOAN CUISINE in Blogging Marathon 26th edition check the other BM members post s here