FISH-THALI (PART – 2) SOLKADHI

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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.

😋 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 healthy drink. It is typically served with the fish or meat plate.This amazing healthy drink is made from Agal or Kokum Juice with coconut milk, This health drink helps beat the hit with its antioxidant and Probiotic Properties.

• 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😁😂😅) Later a friend told me to add a bit of beetroot juice.
• 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.

FISH-THALI (PART – 2) SOLKADHI

Recipe by Lina@tikkazndcurriez. Course: Authentic Indian Recipes, Food and beverages, Indian cuisine, Mains., Vegetarian.Cuisine: Indian, Konkani, Coastal MaharashtraDifficulty: Medium

Servings

6

servings

Prep time

15

minutes

Cooking time

15

minutes

Calories

300

kcal

Total time

30

minutes

Solkadhi is a great refreshing summer drink made from Kokum fruit( Garcinia Indica and fresh coconut milk ) It’s an excellent antidote for summer heat,acidity and indigestion. Gluten free and satvik,this fresh drink is a powerhouse of antioxidants to boost your skin ,hair health. Especially during summer.

Ingredients

• Coconut : 1 whole grated

• Kokum Juice or Agal: 3 to 4 tablespoons.

• Ginger : 1 inch,grated

• Green chilies : 3 to 4 ( Depending on your heat preference, I like to keep it balanced. )

• Sunth (Ginger powder) : 1 teaspoon.

• Salt : To taste.

• Cumin seeds : 1 tablespoon roasted and crushed into powder,fresh.

• Muslin cloth : To strain the coconut milk.

• 1 tetra pack coconut milk: At the end to add more thickness to the kadhi.

• Mint powder or fresh mint leaves : For Garnish.

• Beetroot juice or grated Beetroot: (Optional: If you want to add the pink tinge to the kadhi.

Directions

• In a big mixie jar or the juice jar of the blender, add the grated coconut and 2 cups of water. Blend it well to get the first thick strain of coconut milk.
• Take a big utensil, cover it with the muslin cloth,now remove the coconut milk and strain it into this utensil. After you have removed all the milk from it,you will have the coconut crush remaining.
• Now,again repeat the above process, add the crushed coconut and a glass of water to the blender and remove the second strain of milk,strain it in the utensil with the muslin cloth.
• Now,in a small mixie jar,add the ginger,salt,ginger powder, cumin seed powder and chilies along with the crushed coconut remained after straining,add some water and create a smooth liquidy paste.
• Strain this paste through the muslin cloth in the coconut milk, add the kokum juice/Agal to this mix ( Add the agal depending on your desired taste,too much will make the Solkadhi strong in taste) –
• Remove the muslin cloth,stir the Solkadhi, check for salt taste,adjust, add the canned coconut milk, mint powder or leaves to garnish, keep it in the refrigerator, allow it to cool.
• You can serve it as a side appetizer with the food or can welcome your guests with this Healthy refreshing drink.( At my place it is usually served with the food to help and aid in digestion. )

Notes

• To add pink color to the Solkadhi add a little bit of beetroot, a very beautiful suggestion given by a good friend & subscriber 😁
• It’s important to strain the milk using fine seive to avoid having any coconut pieces remaining in the kadhi.