Tuesday, May 8, 2012

Project 365 Days Of Food- Day 38, Solkadhi!!

5 or 6 kokum petals
1 cup coconut milk, canned and unsweetened type
1-2 green chillies
1-2 garlic cloves, crushed (optional)
½ teaspoon cumin seeds
Salt - to taste
2 fresh sprigs of fresh cilantro for garnishing

1. Soak kokum petals in a cup of warm water for one to two hours. Crush them slightly to get thick pulp and strain. 
(Discard the crushed kokum petals)
2. Grind green chillies, crushed garlic and cumin to a fine paste.
3. Add this paste to the kokum extract and stir gently.
4. Now add coconut milk to the kokum extract to get a creamy Pink Colored Solkadi.
5. Add salt and chopped fresh cilantro and mix well.

Serve it like an after dinner digestive. 
It is generally served after/with a typical Goan or Malvani meal.
It goes down well especially with fish curries.