An ideal and one of the most popular accompaniment to seafood dishes.
SOL KADHI
Ingredients
10-15 kokum petals (amsul), soaked in 2 cups water
2 cups fresh scraped coconut
2 tbsps grated boiled beetroot
2 garlic cloves
2 green chillies
5-7 fresh coriander sprigs
Salt to taste
Method
1. Add beetroot to the soaked kokum petals and set aside for 15-20 minutes.
2. To make coconut milk, grind scraped coconut with 1 cup water to a smooth paste. Strain the prepared milk through muslin cloth into a bowl.
3. Crush garlic and add to the coconut milk. Roughly chop chillies and add to the coconut milk. Add 5 tbsps kokum water and 2-3 kokum petals and mix well.
4. Roughly chop coriander sprigs and add to the coconut milk and mix well. Add salt and mix well.
5. Strain the sol kadhi through muslin cloth into another bowl. Chill in the refrigerator for 2-3 hours.
6. Pour the sol kadhi into 8 shot glasses and serve chilled.
Click Here to Subscribe: bit.ly/SanjeevKapoor_Khazana
Best cooked in Wonderchef Kitchenware. Buy Now on : goo.gl/eB9kQq
Wonderchef Kitchenware: goo.gl/eB9kQq
Facebook : / chefsanjeevkapoor
Twitter : / sanjeevkapoor
#sanjeevkapoor
#sanjeevkapoor