Name: Konkani Sol Kadhi
Prep time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 5 Dried Kokum Rinds, dried, unsalted; ¾ cup Fresh Coconut, grated, to extract fresh coconut milk; 1 clove Garlic, crushed; ½ Green Chili Pepper, roughly chopped; ¼ tsp Cumin Seeds; ¼ tsp Salt, to taste; 1 pinch Black Salt, kala namak; 1¼ cup Water, warm, for extracting coconut milk; 1 tbsp Coriander Leaves, finely chopped, for garnish

15 mintotal

Prep 15 min

Serves: 2
Difficulty: Medium
Spice: Mild

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Ingredients

5Dried Kokum Rindsdried, unsalted
¾ cupFresh Coconutgrated, to extract fresh coconut milk
1 cloveGarliccrushed
½Green Chili Pepperroughly chopped
¼ tspCumin Seeds
¼ tspSaltto taste
1 pinchBlack Saltkala namak
1¼ cupWaterwarm, for extracting coconut milk
1 tbspCoriander Leavesfinely chopped, for garnish

Quantities are for 2 servings.

Includes 1 hour of kokum soaking time before the tart pink extract is blended with fresh coconut milk.

Method

After soaking the kokum petals for an hour, squeeze them well in the water to release all their extract. Set the deep pink kokum water aside.
In a blender, add the freshly grated coconut, crushed garlic, green chilli, cumin seeds, and some warm water.
Blend until completely smooth. Strain this mixture through a muslin cloth or a fine sieve into a large bowl. Squeeze tightly. This is your thick, first-extract coconut milk.
Put the dry coconut residue back into the blender. Add more warm water. Blend again and strain to get the thinner, second-extract coconut milk.
Combine both the thick and thin coconut milk extracts in a large serving bowl or pitcher.
Pour the concentrated kokum water into the coconut milk. Watch it turn into a beautiful pastel pink hue.
Add salt and black salt. Whisk everything together.
Garnish generously with finely chopped fresh coriander.
Chill in the refrigerator for at least 1 hour before serving. Serve cold.
1 hr

How to tell it's done

A remarkably light, milky liquid with a sharp, tangy, garlicky, and deeply cooling flavor profile.

Getting it right

Tip

Never use store-bought canned coconut milk. The stabilizers in canned milk often curdle when mixed with the highly acidic kokum. Always extract fresh coconut milk.

What to serve it with

Drink it chilled with a Konkani meal, or pour it over steaming hot rice and eat it like a light dal.

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