Slurp the Solkadi

Phew !! What a week… it just flew #:-S , had a gala time but very hectic. Visited 3 beautiful states in six days will try to jot down about these experiences in coming posts.

Anyways just turned my page to pinky pink for a cause, most of us know that October is breast cancer awareness month. It's all in aid of Pink for October, where blogs go pink, to raise awareness for breast cancer.

Virtual Girls Night In: Pink Food is Pink Food blog event to raise funds and awareness worldwide. Also Please do visit the Donation page for a good cause.Click here to donate.
Deadline for the pink event is 27th October (My B’day ;) ) , so gals very few days remaining for the pinky day ! This Pinky post of mine is dedicated to this lovely event !

Vokay, coming back to my adventures last week, One of the state I visited last week was GOA, it’s not exactly my hometown (Mumbaiiya language - GAAV), but we tend to visit this beautiful place quite often (read Yearly) thanks to our family temples around the place. Infact I was not known to the very famous Goa beaches and fenis (GOA special drink) for very long time, the only thing we knew were temples, and the common shopping Mom used to do from here like Amsool – Kokam , Cashews, Tirphal, sukhi kolambi (dried prawns) etc .
So even I did buy most of these and you’ll see these characters featuring in few of my coming posts.
I prepared this beautiful pink beverage with the First character i.e. Amsool in Marathi or common word Kokam - Garcinia Indica in English.Shilpa has written wonderful post on this beautiful fruit, do read.
Solkadi is coconut milk drink with mix of Dried Kokam.Solkadi goes off best with fried fish and rice but nowadays its served commonly as a chilled drink at any good seafood restaurant.
You Need:

• Grated Coconut: About 1/2 to 3/4 of a whole
• Dried Kokum: About 6 or if you want to increase the sourness more (it depends a lot on how fresh the kokum is – if not fresh the number increases)
• Water: About 2 to two and half glasses
• Green Chilies: as required for your spiciness – i used 3 medium ones
• Cumin Seeds: 2 tsp
• Garlic pods: 2 in number
• Ginger: about 1 inch
• Coriander leaves: for garnishing
• Salt to taste

You Do:

1. Mix the kokum pieces with half glass warm water and keep it aside for the kokum to give out it juices which would turn the water dark pink.
2. Mix Grated coconut, green chilies,cumin seeds, ginger and garlic in the mixer jar and grind it to make a fine paste. Mix half of the water with it and grind again.
3. Strain the coconut milk in a jar and mix with the Kokum water prepared in step one. I filtered the mix in manual way, you can use strainer instead.
4. Repeat the procedure with the strained coconut coarse material and the remaining water, so that all juice is extracted and mix is dried out.
5. When done keep in refrigerator to chill the drink. While serving garnish with coriander leaves.

This completes the 2 and half glasses of Solkadi.. slurp it as soup/appetizer or a small bowl with main course especially rice.
When refrigerated the Solkadi forms a layer of coconut cream, so while serving need to filter this.

Editing to Add Pari’s comment:”In your version of solkadi you have not boiled it that's why the coconut cream is formed on chilling. I have lived in Konkan and there they boil the kadhi while constantly stirring it as coconut milk curdles easily.”

I haven’t tried this out with boiling but if I do next time will surely update here, but you can surely use her wonderful advice to avoid the coconut cream.

Vuuupppiiieee Once Again !!! <:-P

I received a very special award from Aysha.Thanks a ton dear, this is very encouraging and you really made my Day !
Sharing this lovely award with fellow blogger friends….

• Gita
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