A refreshing and tangy side dish made from kokum and coconut milk, popular in the Konkan region.
Ingredients
- 12pieceKokum (Malabar Tamarind)
- 1cupFresh coconut, grated
- 1pieceGreen Chilli
- 2cloveGarlic
- 2tbspCoriander (Dhania) Leaves
- 1/2tspCumin powder (Jeera)
- Salt, to taste
- Mint Leaves (Pudina), for garnish
Nutrition (per serving)
Calories
99.3kcal (4.97%)
Protein
1.3g (2.66%)
Carbs
8.0g (2.91%)
Sugars
2.0g (4%)
Healthy Fat
1.0g
Unhealthy Fat
7.3g
% Daily Value based on a 2000 calorie diet
How to make Konkani Style Solkadhi
Soak kokum pods in 1/2 cup warm water for 30 to 45 minutes.
Squeeze the pods to extract the juices, drain the pods, and retain the warm water with the extract.
In a mortar and pestle, smash together the green chilli, cumin seeds, garlic cloves, coriander leaves, and salt. Crush them roughly till they come together.
In a mixer-grinder, blend the freshly grated coconut with enough water to make a smooth paste. Strain the paste through a fine sieve to extract fresh coconut milk.
Repeat the extraction process if desired, but note that the milk gets thinner with each consecutive extraction.
In a bowl, combine the extracted coconut milk, kokum concentrate, and the crushed garlic and chilli spice paste. Stir well.
Taste and adjust seasoning as required. Garnish with mint leaves or chopped coriander and serve chilled.
Nutrition (per serving)
Nutrition (per serving)
Calories
99.3kcal (4.97%)
Protein
1.3g (2.66%)
Carbs
8.0g (2.91%)
Sugars
2.0g (4%)
Healthy Fat
1.0g
Unhealthy Fat
7.3g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Serve this Solkadhi along with a Konkan style meal.
FAQS
How do I make Konkani Style Solkadhi step by step?
To make Konkani Style Solkadhi, start by soaking 12 pieces of kokum in 1/2 cup of warm water for 30 to 45 minutes. Squeeze the pods to extract the juices and drain them, keeping the warm water. Next, smash together a green chilli, cumin seeds, garlic, coriander leaves, and salt using a mortar and pestle. Blend freshly grated coconut with water to create a smooth paste, then strain it to extract coconut milk. Combine the coconut milk with the kokum extract and the spice paste in a bowl, stir well, and adjust seasoning to taste. Garnish with mint leaves or chopped coriander and serve chilled.
Is Konkani Style Solkadhi suitable for vegan diets?
Yes, Konkani Style Solkadhi is suitable for vegan diets as it is made primarily from plant-based ingredients like kokum and coconut milk. It contains no animal products, making it a refreshing and healthy option for those following a vegan lifestyle.
What can I substitute for kokum in Solkadhi?
If you can't find kokum, you can substitute it with tamarind paste or lemon juice for a similar tangy flavor. However, keep in mind that the taste may vary slightly, so adjust the quantity to your preference.
How should I store leftover Konkani Style Solkadhi?
To store leftover Konkani Style Solkadhi, place it in an airtight container and refrigerate. It can be kept for up to 2-3 days. Before serving, give it a good stir and check the seasoning, as flavors may intensify while stored.
What dishes pair well with Konkani Style Solkadhi?
Konkani Style Solkadhi pairs beautifully with spicy dishes like fish curry or vegetable curries, as its tangy flavor helps balance the heat. It can also be served alongside rice or flatbreads for a complete meal.
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Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia