Kokam Kadhi (Sol Kadhi)

Summers are on the way and we need to soothe ourselves with some refreshing. Love to have Kokam Kadhi with rice Woww its an amazing combination and I would definately recommend it to all..In my previous post I have shared a detailed info on Kokam as its very good for us, specially the ones who suffer from acidity ( Pitta ).This particular Kadhi is very good in summers. You can have it even after lunch or a heavy dinner, its very good for digestion.

Some information on Kokam.


Garcinia indica, a plant in the mangosteen family (Clusiaceae), commonly known askokum, is a fruit-bearing tree that has culinary, pharmaceutical, and industrial uses.

Culinary uses

The dried skin of kokum fruits

The outer cover of fruit is dried in the sun to get aamsul or kokam. It is used as a slightly sour spice in recipes from Maharashtra. Kokum yields a peculiar flavour and blackish red colour. It is a preferred substitute for tamarind in curries and other dishes from the Konkanregion. It is also used in cuisine from Gujarat, where it is frequently used to add flavor and tartness to dal (lentil soup) for flavor balance, and parts of South India.

The vessel on the left contains syrup which is obtained from the vessel containing kokum rinds, on the right. The syrup is used to make kokum sherbet

Kokum squash or kokum concentrate is used in preparing a drink (sherbet) which is bright red in colour. Kokum sherbet improves digestion and cools the body during summers.

Further, the extract/ concentrate of this fruit is called aagal in Konkani and Marathi. It is to added during the preparation of solkadhi, along with coconut milk.

Kokam Kadhi Or Sol Kadhi ( Maharashtrian recepi )

Ingredients:

10 to 12  Kokams
2 1/2 cups of fresh grated coconut (You can use frozen coconut after letting it come to normal temperature)
1 tspn cumin seeds (jeera)
2 Green chillies
1 to 2 piece of Ginger
1 tspn sugar
salt as per your taste
coriander for garnishing

Method:
First of all soak the Kokams in luke warm water for 30min. Do not throw the soaked water. Now except of coriander mix all the above ingredients with water & grind it to a smooth paste. If its too dry add little water to it. Once done take a juice strainer add the above mixture to it little by little. You will get the coarse of coconut just press it with both palms so that the remaining juice is also extracted. Throw away the remaning coarse. Once done garnish with finely chopped coriander leaves keep in the fridge for 30min have it after ur lunch or dinner or with steamed rice and chicken curry. It tastes amazingly good.

I hope you like it.

Sending it to Srav's http://sravscc.blogspot.com/2012/06/announcing-cooking-concepts-11-splash.html