Recipes
Sol Kadhi Recipe
Prep Time | 20 minutes |
Cook Time | 180 minutes |
Servings |
MetricUS Imperial
|
Ingredients
- 10-15 cups Kokum petals soaked in 2 water amsul
- 2 cups fresh scraped coconut
- 2 tablespoons Boiled beetroot grated
- 2 garlic cloves
- 2 green chillies
- 5-7 Fresh coriander sprigs
- salt to taste
Ingredients
|
|
Instructions
- Add beetroot to the soaked kokum petals and set aside for 15-20 minutes.
- To make coconut milk, grind scraped coconut with 1 cup water to a smooth paste. Strain the prepared milk through muslin cloth into a bowl.
- Crush garlic and add to the coconut milk.
- Roughly chop chillies and add to the coconut milk. Add 5 tbsps kokum water and 2-3 kokum petals and mix well.
- Roughly chop coriander sprigs and add to the coconut milk and mix well.
- Add salt and mix well.
- Strain the sol kadhi through muslin cloth into another bowl.
- Chill in the refrigerator for 2-3 hours.
- Pour the sol kadhi into 8 shot glasses and serve chilled.