Special Prawns Thali – Konkani Style Part IV


And now for the final Installment of recipes that are reflected in the plate above… here comes Solkadi – A tasty treat from western coastal India. The lovely pink color of the Solkadi is not just a beauty to look at but this drink is also very healthy and has many nutritional benefits. It is served in Konkan area with the last serving of Rice as Sol/Kokum aids in digestion. It can be also served as beverage.

Check previous posts for Prawn Masala, Prawn Curry and Fried Prawns (Prawn Koliwada)


Recipe copied from here

Serves: 6-8
Preparation Time: 20 mins (Leave to rest for one hour)


5-6 dried kokum
1 cup  fresh scraped coconut or 1 can coconut milk
2 cloves garlic
pinch of asafoetida
3-4 green chillies cut into  pieces
2 tbsp cilantro chopped
1/2 tsp of sugar
salt to taste


Place kokum in a bowl. Pour 1/2 cup of warm water on the kokum. Leave to steep for 30 minutes.
Add  chilies, sugar, and salt to the kokum-water and leave to steep for another thirty minutes.
Grind scraped coconut and garlic.
Add coconut garlic mixture and mix well.
The idea is to flavor the liquid well with the spices and extract all the sourness from the kokum.
Crush the kokum slightly to get a thick pulp. Strain the mixture through a coarse sieve into a fresh container.
Garnish with cilantro.
Serve chilled in small bowls or glasses.
This entry was posted by Quick Asian Recipes - Amrit Gill.

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