FISH-THALI (PART – 2) SOLKADHI

tikkazndcurriez.in

(For my friends who are abroad, you can get the Kokum Juice or  Agal in any Indian Grocery store)

Solkadhi  : Appetizing drink usually drunk along or after meals.

Main Ingredients  : Kokum (  Garcinia Indica ) ,Coconut  Milk.

Place of Origin : India (Konkan Region, Coastal Maharashtra, Goa and parts of Karnataka. )

Health  Benefits  : 1. Excellent antidote for acidity, especially after eating spicy foods  2. It promotes weight loss by curbing appetite 3. It contains antioxidants  that boost skin health especially during Summerz.

CUISINE  : INDIAN

COURSE : MAIN, SATVIK.

PREP TIME  : 15 MINUTES

COOK TIME  : 10 MINUTES

TOTAL TIME  : 25 MINUTES

LEVEL OF COOKING  : EASY

SERVING  : 5 TO 6 PEOPLE

AUTHOR  : LINA @THE TIKKAZ AND CURRIEZ

😋 Those who have been in India and have visited Goa or Coastal  Maharashtra,  I am sure you have tasted this amazing coolant, soothing,appetizing and delicious.

Made of Agal or Kokum Juice  with fresh coconut 🥥 milk. It’s Probiotic  and Satvik. So let’s dive into the recipe.

INGREDIENTS  :

• Coconut 🥥 : 1 Whole Grated and kept aside.
• Agal  or Kokum Juice  : 3 to 4 tablespoon.
• Garlic : 3 to 4 Pods
• Ginger  : 1/2 Inch.
• Green chilies  : 3 to 4 ( Depending on if you want the  Solkadhi to be on the spicier side)
• Cumin-seeds : 1TSP (teaspoon)
• Salt : To taste
• Coconut milk  : ( Optional) 1/2 Can ( If you want more thickness to the Kadhi)
• Muslin Cloth :  For straining the coconut milk.
• Mint powder,coriander  : For Garnishing.

PREPARATION  :

• In a mixer add the grated coconut and 1 bowl water  to get the first fresh Coconut milk, Strain the milk using the muslin cloth  in a big utensil.
• Again  add the grated coconut which we just used, to the grinder but the second time add Ginger, Garlic,Cumin-seeds and  the Green chilies  to it. Add enough water to get the second strain of coconut milk
• Again after straining the milk,add the coconut mix to the grinder to get the third and last strain of coconut milk.
• You will get nearly filled utensil of coconut milk, to this milk start adding the Agal, Do not concentrate on the color  but the taste,( Restaurants  add food color to give it the Pink  tinge) ( In my first attempt I was so focused on getting the pink color to the kadhi I  made it sour in taste😁😂😅)
• Lastly add the Salt,  Canned Coconut milk and stir to give it thickness and the taste and keep it in the refrigerator to cool
• You can serve the Solkadhi in a bowl in the food plate or give it as an palate cleanser in a glass at the side. In any condition  Solkadhi  adds 5 🌟z  to your Fish thali
• Lastly do not forget to garnish it with coriander and mint powder before  serving.

Pro – tips: While making it the first time keep it simple 😁 Do not worry if the Solkadhi Lacks color, focus on the taste.🧋If you are pressed for time or lack the patience you can always use Coconut milk which is available in Gable top cartons.😃

🎯 For getting the recipe in your language, you can use the Google translater from the homepage. Like, Share and Subscribe.