Sol kadhi/kokum curry Recipe

Cooking Directions

• STEP 1.Soak the kokum in water for about 30 minutes to release its flavor.
• STEP 2.After soaking, squeeze the kokum to extract the juice and discard the solids.
• STEP 3.In a blender, combine the kokum juice, coconut milk, green chilies, garlic, and salt. Blend until smooth.
• STEP 4.Transfer the mixture to a serving bowl and garnish with chopped coriander leaves.
• STEP 5.Serve chilled as a refreshing drink or as a side dish with rice and curry.

Cooking Tips

• Adjust the amount of green chilies according to your spice preference.
• You can add a pinch of sugar to balance the tartness of the kokum if desired.
• For a creamier texture, you can add a tablespoon of yogurt or sour cream to the mixture.

Storage and Serving

• Sol Kadhi is best served fresh and chilled.
• Leftovers can be stored in the refrigerator for up to 2 days.
• Stir well before serving if the mixture separates.