An authentic maharashtrian thali will always have a delicious appetizer with a base of coconut milk. That’s sol kadhi. It’s a common food item from the coastal lines of Maharashtra and Goa. You can have it chilled as an appetizer before meal or with a little tempering added it can be served with steaming hot rice. Yumm!! Can’t beat that.
Kokam gives it a definite sour for which sol kadhi is known for. It’s a real soul food especially during summers. Well I like it any time of the year.
More about Kokam.
Dried Kokam/ Aamsul / Mangosteen– handful
Coconut milk – 2 cups
Garlic – 3-4 cloves
Salt – to taste
Hot water – 1 cup
- Soak the dried kokam in the hot water for almost half an hour. Later squeeze out the juice from it and discard the remains of the squeezed kokam. You will get a thick pink colored juice.
- In a blender mince the garlic cloves along with the coconut milk.
- Now mix the kokam juice with the coconut milk infused with garlic.
- Add salt as per taste.
- Chill it in the refrigerator for 1 hour and serve cold.
- You may also try it with steamed rice.
- It should have a soup like consistency, so if you have bought coconut milk do adjust the consistency as per your liking.
- It is best to use freshly made coconut milk. In this case mince the garlic along with the scrapped coconut and add little warm water and then blend it. Sieve it and use this extract.