Konkani Solkadi

Name: Konkani Solkadi
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 servings
Cuisine: goan
Ingredients: 10 pcs kokum (dried); 1.5 cup water (for soaking and extracting kokum); 1 cup coconut (fresh, grated); 3 pcs garlic (cloves); 1 pcs green chili (slit); 2 tbsp coriander leaves (finely chopped); 1 pinch salt; 1 tsp ghee; 0.5 tsp mustard seeds; 1 pinch asafoetida; 4 pcs curry leaves

RATING

4.6/5(78)

TASTE SCORE

7/10

A cooling Konkani drink-curry made with coconut milk and kokum, lightly spiced with garlic and green chili. It is tangy, creamy, and soothing, especially alongside rice, fish fry, or a spicy coastal meal.

PREP

15m

COOK

SERVES

1 KATORI

96 cal

SERVINGS

METHOD · 6 STEPS

prep · ~20 min
Soak the kokum.
Put the kokum in 1.5 cups water and soak for 20 minutes until the water turns deep pink and tangy.
mix · ~3 min
Grind the coconut milk base.
1.Add grated coconut, garlic, green chili, and 1 cup water to a blender.
2.Blend until smooth and milky.
3.Strain well and press to extract as much coconut milk as possible into a bowl.
mix · ~2 min
Combine the solkadi.
1.Squeeze the soaked kokum lightly to release more color and flavor.
2.Strain the kokum water into the coconut milk.
3.Add salt and coriander leaves, then mix well.
temper · ~1 min
Make the tempering.
1.Heat ghee in a small pan over low to medium heat.
2.Add mustard seeds and let them splutter.
3.Add asafoetida and curry leaves, then cook for 10 seconds.
TIPKeep the heat low so the tempering stays fragrant and does not burn.
assemble · ~5 min
Finish the solkadi.
Pour the hot tempering over the solkadi and stir gently. Let it sit for 5 minutes so the flavors come together.
serve
Serve chilled or at room temperature.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Soak the kokum until the water turns a deep pink; pale soaking water will make the solkadi taste flat.
2
Strain and press the blended coconut well so the drink stays smooth, not grainy.
3
Keep the tempering on low heat; burnt mustard or curry leaves will overpower the delicate coconut-kokum balance.
4
Let the finished solkadi rest for at least 5 minutes before serving so the garlic and kokum mellow together.
5
Serve slightly chilled for the best refreshing taste, especially with spicy fish fry or rice.
6
If it thickens in the fridge, loosen with a splash of cold water and adjust salt before serving.

RECIPE VARIATIONS