Konkani Special Coconut Sol Kadhi (Coconut Kokum kadi) is a refreshing curry made with sour kokum fruit and a blend of coconut milk. It is usually served along with everyday meals in summers as it helps to keep your body cool.
Kokum Solkadhi / Futi Kadi (Goan Traditional Futi Kadi)Course: Main CourseCuisine: IndianDifficulty: Medium
6-7 dried kokum peels
2.5 cups of water
2 green chilies
2 tablespoons of chopped fresh coriander
Salt to taste
3-4 tablespoons of powdered jaggery/sugar
A pinch of asafoetida melted in water
- Soak dried kokum peels in 2.5 cups of water for 20-25 minutes.
- 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.
- 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.
- To this kokum juice, add smashed green chilies, chopped fresh coriander, powdered jaggery, salt, asafoetida melted in water and mix well until the jaggery dissolves.
- Jaggery adds taste and balances the tanginess from kokum. Add jaggery, green chilies according to your palate.
- Serve kokum juice chilled or with ice cubes. Strain the juice if required before serving.
- You can also make the above recipe using bottled kokum juice. If the bottled kokum juice is concentrated, then dilute it accordingly and if the store bought juice comes with added sugar then skip adding jaggery/sugar.
If you love experimenting, then try out this variation to the spicy kokum drink. Instead of asafoetida use cumin seeds in the above recipe. Grind cumin seeds and green chilies in a mixer, add it to kokum kadhi. Then strain the kokum kadhi before serving it.