Thursday, Dec 20 2007

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Solkadi

Ingredients

15 kokum pods (dried or moist)
1 large coconut scraped
2 tbsp. coriander leaves finely chopped
5 garlic flakes grated
4 green chillies slit, seeds and stems removed
salt to taste

Method

1. Pour 2 cups boiling water over kokum pods in a vessel.
2. Cover and keep aside for 5-7 minutes.
3. Mash kokums well with hand, strain thick water, keep aside.
4. Discard residue.
5. Pour 2 cups boiling water over scraped coconut, keep aside covered for 5 minutes.
6. When cooled, grind to a fine paste in an electric mixer.
7. Strain, keep aside milk extracted, discard residue.
8. Crush together garlic and chillies, with a pinch of salt.
9. Chill a large deep bowl, pour in coconut milk, kokum extract.
10. Add crushed chilli-garlic, salt to taste, chopped coriander to garnish.
11. Serve cold.

To serve hot

1. Add one tbsp. gramflour to coconut milk.
2. Heat while stirring continuously, till it begins to boil.
3. Add chill-garlic, salt, kokum, stir well, simmering for 2-3 minutes.
4. Pour into serving dish, garnish with chopped coriander leaves, serve hot with rice or roti.

Making time: 30 minutes
Makes: 4-5 servings
Shelflife: Best fresh

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