On Episode #3 of my #HaayeGarmi series where I show you cooling recipes for the summer: I am making this Solkadhi - a traditional Kokum & Coconut Milk beverage especially made during this season. This recipe also teaches you how to use your dried Kokum in a different way.
You will Need:
-3-4 Garlic Cloves
-Pinch of Asafoetida
-10-12 Dried Kokum Pieces, Soaked in 2 cups Drinking Water Overnight
-1 cup Water
-1 cup Coconut Milk
-1 1/2 tbsp Rice Bran Oil
-1/2 tsp Mustard Seeds
-1 tsp Cumin Seeds
-2 Byadagi chillies
-6-8 Curry Leaves
-1/2 tsp Salt
-Pinch of Black Pepper
-Garnish with Coriander Leaves
Method:
1) Soak 10-12 Dred Kokum Pieces in 2 cups drinking water overnight.
2) In a mortar and pestle, crush 3-4 cloves of garlic along with your asafoetida.
3) Squeeze out the pulp of the dried kokum rinds in the same water its soaking in and pass it through a strainer. Add 1 cup water additionally through the strainer to ensure all the pulp has been squeezed out.
4) In the same bowl, add 1 cup coconut milk to the mixture.
5) In a small pan specifically for tempering spices, add rice bran oil, mustard seeds, cumin seeds, the crushed garlic and asafoetida and curry leaves.
6) Add the tempered spices to the coconut milk and kokum mixture along with salt and black pepper.
7) Your Solkadhi is ready, you can choose to chill the mixture before serving or directly pour over ice.
8) Please note this only lasts for 1.5 days in the fridge, it's best consumed the same day.
9) Garnish with fresh coriander leaves and enjoy!
When you decide to make this tag me on @raveenataurani on Instagram using the #CookWithRaveena & #HaayeGarmi
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11 мар 2024
