Sol Kadhi
An ideal accompaniment to seafood dishes.
Servings Prep Time
4 20minutes
Cook Time
180minutes
Servings Prep Time
4 20minutes
Cook Time
180minutes
Ingredients
Instructions
  1. Add beetroot to the soaked kokum petals and set aside for 15-20 minutes.
  2. 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.
  3. Crush garlic and add to the coconut milk.
  4. Roughly chop chillies and add to the coconut milk. Add 5 tbsps kokum water and 2-3 kokum petals and mix well.
  5. Roughly chop coriander sprigs and add to the coconut milk and mix well.
  6. Add salt and mix well.
  7. Strain the sol kadhi through muslin cloth into another bowl.
  8. Chill in the refrigerator for 2-3 hours.
  9. Pour the sol kadhi into 8 shot glasses and serve chilled.