Skip to main content

Soul Kadhi



In an ideal world, you would read a recipe and buy just the ingredients you need. What actually happens is that I buy a few hundred grams where I use a teaspoon. Just finished a kitchen sanity check, and I count five souring agents. That's just the dry spices, even before I count vinegars. I know what to do with most of them, but kokum presents a challenge. It's not what I use in anything except one recipe I tried, and I don't know what to do with the rest of it.

On to google for "kokum recipe" and all of first page says sol kadhi. Interesting concept, lovely color and you know I happen to have coconut right now. So sol kadhi it is!

Start with 1/2 cup of grated coconut. Add a smashed garlic clove and a small chopped green chilli and blend for a few seconds with a cup of warm water. Strain to get a thick coconut milk. Put the grated cocunut milk back in the blender with another 1/2 cup water, blend and strain again. This time, the coconut milk will be thinner so the two batches together will be just the right consistency. Oh! and you can cut all this out and just buy coconut milk.

Soak 4 kokum pieces in a little water (about 3 tbsp) for 10-15 minutes. Strain and add to the cocunut milk. Add a pinch of salt, mix well and garnish with chopped cilantro. Chill for a couple of hours and serve as a drink. Or, in true konkani style, serve with rice and fish curry.

I loved it as a drink. But since this is my first time drinking sol kadhi, I had to pass on the taste test to a konkani friend. And he says it passes muster, but should be more tangy. More kokum next time. After all, I still have so much left.

PS: If you must know, the other four souring agents I have right now are tamarind, amchur, anardana and sumac. And I have six kind of sugars, and four salts. Is it normal, or is it just me?

Comments

Rachel said…
It is very very normal atleast to me.
sharada said…
normal for me too.
Nice space u have here.
Sol kadhi is always prepared @ our place.Yours looks perfect.
Alka said…
well i have chaat masala and lemon juice too,so tht makes it six...lolz
Sol kadhi looks lovely and refreshing
Siri said…
My pantry shelf was filled with all kinds of stuff right before my stint to go 'a week without shopping' Simran. Now, its better. I just have dals, quinoa, couscous and some other condiments. I never tried kokum though. I wonder if its available here in US. the kadi looks so 'soulfully' delicious ;)

Cheers,
Siri
notyet100 said…
never tried KOKUM,..HVE HEARD ABOUT IT A LOTZ,..soul kadhi looks yum,..
Purva Desai said…
This is ideal for summers....
aquadaze said…
Love the colour of that sol kadhi - i love sol kadhi, in fact just posted on my blog last month. And I will beat you on the souring agents - I have 2 types of kokum, plus all the other you mentioned and chaat masala and dried lemon!
Biswajit said…
seems perfect for these hot summers.
Laura said…
Haha you should see my pantry. That spice drawer was only the tip of the iceberg.
Sunshinemom said…
My favourite kadhi Sim, and coconut milk does not do justice to this preparation! Normal, dahling:)
Raaga said…
Simran: I found this picture of yours on this guy's site. There seem to be loads of copied pictures: http://adukkula.blogspot.com/2009/07/solkadhi.html

Popular posts from this blog

A Bowlful of Comfort

I have a friend who is quite the globetrotter. Lunches at her place, often right after her trips, are a treasure trove of global flavours. But the last time we met, she was just back from Tamil Nadu and out she brought a bowl of curd rice. I love curd rice and have eaten a lot of it over the years but my friend's version was so full of flavours and textures, it was a revelation. Obviously, I asked for the recipe.

The genius of this curd rice lies in adding the tempering or the tadka twice, once to mix in the rice so it absorbs all the flavours. Then you make a second batch to top the rice with just before you serve, so it adds crunch to the usually mushy dish. The recipe also has a few other elements added in for texture, freshness and flavour.

I over-ate at lunch at my friend's and I over-ate again when I made this for myself for lunch. Plus, all the ingredients you need are likely in your kitchen already so you may as well go make it now.

Ingredients
1/2 cup rice
1 cup plain…

Fruits of the Forest

I know there hasn't been a new recipe on these pages for a while. But worry not, I'm back with a real zinger. Earthy, creamy, crunchy - this is an appetizer that ticks all the right boxes. And if you happen to be a mushroom lover like me, this is the best way to eat mushrooms I've found so far. I present to you, for all your year end parties and appetizer cravings - creamy mushroom pate on toast.

Its mushroom pate two way - just on its own and panko-crumbed and fried. Both go on a crisp garlic baguette with watercress and some kewpie mayonnaise. Here's the recipe.

Ingredients
Crunchy garlic butter toasts (I buy them as is, but you can also slice and toast baguettes)
200 grams button mushrooms
1 small onion
3 cloves garlic
2 tbsp cream cheese
1 tbsp butter
1 tbsp olive oil
1 tbsp apple cider vinegar
1/2 cup panko breadcrumbs
kewpie mayonnaise (or regular mayonnaise)
watercress or micro herbs
salt and black pepper to taste
oil for deep frying

First, make mushroom pate. Y…

The Living Roots Trek

I met Wesley at noon on a sunny day in May at the entrance to Tyrna village. The meeting had been three months in the making. Back in February, I had seen the pictures a friend posted from a trekking trip to Meghalaya. I'd been so taken in by the double decker living roots bridge that I immediately called Chalohoppo, the travel company she had gone with, and booked a trip for myself.

I'm not a trekker which means that instead of the rugged trip my friend had taken, I had arrived at a compromise. We will start the trip with the trek and then spend the rest of our stay in Meghalaya at a nice lakeside resort just outside Shillong. Which means that the day before I met Wesley, I'd landed in Guwahati and been met at the airport by a friendly Chalohoppo driver for a four hour drive to Cherrapunjee.

On arriving at the Sai Mika resort, nestled in the middle of mountains, I called the number I'd been given and was greeted by a friendly, enthusiastic voice of our guide for the tre…