A konkan style curry made with Kokum and Coconut. One of my favourites.
- 6-7 tbsp Kokum
- ½ Cup Warm Water
- 2 Cup Coconut Milk
- 1 Coriander Leaves handful
- 3-4 Cloves Garlic Lightly Pounded
- 2 Green Chillies Slit Green Chillies To Taste
- Himalayan Salt To Taste
- 1 Piece Beetroot small piece
- 1 tbsp oil Any natural oil
- ¼ tbsp Asafotida
- 7-8 Curry Leaves
- 1 tbsp Seasme Seeds
- ¼ tbsp Mustard Seeds
- ¼ tbsp Cumin Seeds
- Green Chillies To taste
To make Sol Kadi
Soak Kokum in water for about half hour
To a large mixing bowl, add the coconut milk, coriander, ginger, garlic, green chillies, salt, beetroot and 3-4 tablespoons of Kokum water.
Leave this mixture in the refrigerator to chill for atleast an hour (the longer it stays the more flavorful the broth is.
Once ready to serve strain the Sol Kadi and prepare the tempering.
To make Tempering
Add any neutral oil to a small pan.
Once hot, add asafotida, mustard seeds, cumin seeds, more green chillies if you'd like, sesame seeds and curry leaves. Once the seeds crackle, add the tempering to the Sol Kadhi and serve with piping hot rice.