Sol Kadhi | Sanjeev Kapoor Khazana

A delicious appetizer of coconut milk and kokum.

SOL KADHI

Ingredients

18-20 kokum petals soaked in hot water for 2 hours
1 cup fresh coconut, scraped
1 green chilli, finely chopped
4-5 garlic cloves
Salt to taste
7-8 fresh coriander sprigs

Method

1. Grind the kokum petals with some water. Line a strainer with a muslin cloth and place over a bowl. Strain the kokum petals. Set aside.
2. Grind together coconut, green chilli, garlic cloves and salt along with 2 cups of water. Blend into a smooth paste.
3. Strain the ground coconut mixture into the same bowl and mix well.
4. Pour in individual serving glasses, garnish with coriander leaves and serve.

#sanjeevkapoor

[tejashreesawant]

Easy and quick recipe...Thank you for sharing

[virgoveena]

I really didn't know how to make solekadi, thanks to Sanjeev Kapoor for sharing this recipe

[mostlyme]

Jeera power & pinch of sugar & salt missing

[mash]

Dont you have to ferment it like kanji?? please let me know

[manishagaikwad]

Can we use kokam syrup intead of kokam?

[mayuriambike]

Sugar, salt, jeera powder and ginger is missing

[vinaynayak]

Looks great expect that there’s too much wastage of perfectly nutritious parts of Kokum and coconut.

[bhavanishetty]

I made it but it was too spicy 😢..pls don't try this recipe