Sol Kadhi – Maharashtrian recipe

Instructions

For Kokum concentrate

• Take 1 cup of water in a pan and bring it to boil. 
• Add 8-10 kokum petals in it. Once the water boils then stir well and squeeze out the pulp from kokum petals. Pulp it out as much as possible.
• Turn off the gas after about 5 minutes. Allow it to cool down completely.        

For coconut milk

• Take freshly shredded coconut and add in a blender pot.
• Add 1 green chili. 1 small garlic clove. Add 1 ½ cup warm water.
• Close the pot and blend the mixture for 1-2 minutes.
• Take a strainer lined up with cheesecloth and strain the coconut milk through the strainer.
• Squeeze out all the juice.
• Put the coconut pulp back in the blender pot, add about 1/2 cup water, and blend it again. Strain it.
• Coconut milk is already.

For sol kadhi

• Take coconut milk in a bowl.
• Add kokum concentrate into coconut milk. Take a small strainer and strain out all the kokum juice into coconut milk.
• Add black salt, roasted cumin powder, sugar, salt to taste. Stir well.
• Garnish with finely chopped coriander leaves.
• Solkadhi is all ready to serve.