natural digestive

Elements of Sol Kadi (Konkani Kokum Drink)

6-8 kokum or aamsol

1 measure of crisp ground coconut

some boiling water

2 cloves garlic or 1 tsp of ginger

1 - 2 green chillies

A squeeze of asafoetida (heeng)

Shake Salt to taste

Coriander leaves for decorate

The most effective method to Make Sol Kadi (Konkani Kokum Drink)

Absorb the kokum around 3/fourth container water including the heeng and salt. Keep aside for 3 - 4 hours.

Crush the ground coconut, garlic and chillies together with little water in a blender or blender. When it toils to a thick glue like surface, crush the 'drain' out of the glue and keep aside.

Include another 3/some water to the dry remains and run the blender again for a moment or somewhere in the vicinity. Again separate the drain - adding to the first concentrate.

Rehash this procedure a few times till fundamentally all the 'drain' gets removed from the coconut .

NOTE :This procedure can be rehashed several times, yet remember that the drain gets more slender with each back to back extraction.

Dispose of the kokum from the water, include the coconut drain blend into the kokum water, blend well to get a smooth pink shaded solkadhi.

Taste it and alter flavoring as required.

Keep aside for a hour or more .

NOTE: It is critical to let the Solkadhi rest for no less than a hour prior to you devour it.

Embellishment with crisp coriander leaves and serve chilled.

Culinary specialist's Tip : And make sure to blend the Kadhi each time you serve it - the coconut extricate tends to ascend to the best when the kadhi is left untouched for a bit!