Sol Kadi (Kokum/Amsol Kadi)

Sol Kadi or Kokum(Amsol) Kadi is a staple drink in many households of Goa, coastal Karnataka and Maharashtra(konkan). It is made in two different ways, one without using coconut milk and other one using coconut milk. Both taste delicious, my favorite being the latter :) I enjoy it even more after seafood meals. It is basically a cooling summer drink. Kokum is an outer skin of the fruit that is dried and used in kadis, fish curries etc. It imparts sour taste like tamarind and color is simply gorgeous. Goan thalis are incomplete without sol kadi :) I simply love the color of the drink, it is so eye pleasing.

In my house, my mom always made the sol kadi without coconut milk and I used to not enjoy it as a child, but now everything is just reversed :). I tuck in a packet of kokum in my bag without fail when I visit my hometown :) It has lots of health benefits too which will be jotted at the end of the page.
Konkani meals are never complete without kokum kadi or a buttermilk(tempered).

Let us check out the recipe:

Ingredients:

• 10-12 Kokum/Sol soaked in 1 cup water 
• 2 cups coconut milk*
• 2 green chillies
• 1/2 tsp cumin seeds (jeera)
• 2-3 pods garlic 
• 2 tbsp chopped cilantro
• salt as per taste

When it sits for some time this is how it looks, stir it before serving.

Preparation: 

• Grind coarsely chillies, cumin seeds, garlic and cilantro in a mixer.
• Soak kokum(sol, amsol) in water for atleast 30 minutes. It imparts fantastic color. Now squeeze all the water out of kokum and discard kokum. 
• Take 2 cups of coconut milk, add kokum water, above ground mixture, salt and mix everything nicely. 
• Chill kokum kadi for an hour before serving.
• You can garnish it with few cilantro leaves  before serving it.

njoY!! happY cookinG!!

Notes:* you can make coconut milk using coconut powder or canned coconut milk too. Authentic method to do is take about 1 cup of grated coconut (if frozen use little lukewarm water) add some water and grind it for few seconds, squeeze out the water in a bowl. Repeat the process for 2-3 more times. Use that water which is coconut milk in the kadi.

Health Benefits:  

Kokum (Gracinia indica) has multiple health and medicinal benefits. Kokum is an excellent source of antioxidants thus helps to minimise the impacts of many diseases. It also promotes cell regeneration and repair. Cold blend of Kokum can be rubbed on the skin in case of allergic rashes. (It is true as I have experienced it first-hand). It cures acidity to a great extent, the cold mix of kokum, sugar and little amount of salt is given to overcome the problems of acidity. One can take the mix of Kokum along with black pepper and salt to overcome indigestion. Basically, keep kokum handy in your kitchen :) it is of great use!

Kadi Pakodi

The word 'Kadi' yogurt/buttermilk based curry, throws me in the comfort zone immediately. It's a very comforting curry and I am sure it serves its purpose in summer days :) You throw in some delicious pakodis in the gravy and voila, it turns into a tasty finger licking dish. This kadi goes very well with rice, phulkas or chapatis. My neighbor in Mumbai where I was staying with my aunt, made some really spicy pakodis that went in this kadi and I used to wait for that lucky day to dawn when she would share her dish with us. God bless her soul :)
So here is the recipe:

Kadi Pakodi

 Ingredients:
For Kadi

• 2 cups yogurt
• 2 tbsp gram flour (besan)
• 1 tbsp oil
• 2-3 cloves
• 1 inch cinnamon
• 1 bay leaf
• 1/4th tsp cumin seeds
• 1/4 tsp coriander seeds
• 1/4 tsp fennel seeds
• pinch fenugreek(methi) seeds
• 1 or 2 red dry chilli
• 1 tsp grated ginger ( or just crush pieces of ginger )
• 1/4th tsp chilli powder
• salt as per taste (abt 1 tsp)
• 1 cup of water ( more if you like thin consistency )

For Pakodi

• 1/2 cup gram flour (besan)
• 1/2 tsp chilli pwd
• 1/4 tsp turmeric pwd
• pinch asafoetida (hing)
• pinch baking soda (optional)
• handful methi leaves chopped or cilantro chopped
• 1/2 tsp cumin seeds lightly crushed
• salt as per taste (abt 1/2 tsp)
• 1 cup oil for frying

Preparation:

• For the Kadi, in a bowl add 2 cups of yogurt and 2 tbsp besan mix and whisk nicely, keep aside.
• In a pan or kadai add oil, put cloves, cinnamon, bay leaf, then add tsp jeera, coriander seeds, fenugreek seeds, fennel seeds, dry chilly, once it splutters add grated ginger saute, add chilly pwd, now sim the gas or off it for 30 sec ( so that the yogurt doesn't curdle)
• Pour the yogurt mixture slowly and keep stirring. Add salt to taste and another cup of water, bring it to a boil while stirring occasionally. 
• Then simmer on low heat for another 7-8 mins.
• For pakodis, take besan, add chilly pwd, turmeric, baking soda, methi leaves ( or cilantro), jeera lightly crushed, salt to taste, add water to make a thick batter. 
• In a kadai, heat oil and make tiny pakodis. 
• Once the kadi is done, just before serving add pakodis in it and serve hot.

njoY!! happY cookinG!!

Nutrition Facts: Yogurt and gram flour combination brings in lots of recipes mostly in the western region of India. Gram flour (besan) has a higher level of protein than wheat based flours. Most importantly it is gluten free. Rich in minerals and vitamins. Yogurt is considered as a low-calorie food with a good amount of calcium, potassium and protein. It's a natural pro-biotic.