Solkaddi (Kokum)

SOLKADDI (KOKUM)
The famous Goan kokum solkadhi is made two ways. Using coconut milk and without using coconut milk. They are both served as an appetizer or are served as a drink at the end of every Goan meal. These kokum kadhi's are also had with rice as a curry. 
Kokum solkadhi made without coconut milk is also known as futi kadhi. An amazing drink that’s spicy, tangy, sweet, with an amazing freshness from fresh coriander. This spicy kokum drink is an excellent thirst quencher, one of the best drinks for hot Indian summers. It is refreshing, cooling and has an amazing cooling effects on your body. That way it helps you beat the stubborn summer heat.


Ingredients:
  • 6-7 dried kokum peels
  • 2.5 cups of water
  • 2 green chillies
  • 2 tablespoons of chopped fresh coriander
  • Salt to taste
  • 3-4 tablespoons of powdered jaggery/sugar 
  • A pinch of asafoetida melted in water
Prepration Method:
  1. Soak dried kokum peels in 2.5 cups of water for 20-25 minutes.
  2. After the peels have got soaked for 20-25 minutes, squeeze them nicely using your hands in the water so that they give out all their juices into the water. 
  3. Kokum peels continues to give out it's juice into the water, the more you soak it and the more you squeeze it. Once you have about 2.5 cups of concentrated kokum water, you can remove the peels off the water, give them a nice squeeze to drain any remaining kokum juice. Discard the kokum peels.
  4. To this kokum juice, add smashed green chillies, chopped fresh coriander, powdered jaggery, salt, asafoetida melted in water and mix well until the jaggery dissolves.
  5. Jaggery adds taste and balances the tanginess from kokum. Add jaggery, green chillies according to your palate. 
  6. Serve kokum juice chilled or with ice cubes. Strain the juice if required before serving.

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