Sol Kadhi | Sanjeev Kapoor Khazana

A delicious appetizer of coconut milk and kokum.

SOL KADHI

Ingredients

18-20 kokum petals soaked in hot water for 2 hours
1 cup fresh coconut, scraped
1 green chilli, finely chopped
4-5 garlic cloves
Salt to taste
7-8 fresh coriander sprigs

Method

1. Grind the kokum petals with some water. Line a strainer with a muslin cloth and place over a bowl. Strain the kokum petals. Set aside.
2. Grind together coconut, green chilli, garlic cloves and salt along with 2 cups of water. Blend into a smooth paste.
3. Strain the ground coconut mixture into the same bowl and mix well.
4. Pour in individual serving glasses, garnish with coriander leaves and serve.

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ingredients
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Cuisine - Goan
Course - Beverages
Dish - Beverages
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