Description
A refreshing cold soup from the west coast, mixing sour 'Kokum' fruit juice with fresh coconut milk, flavored with garlic and green chilies.
Restaurants serving Solkadhi
Researching
We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Kokum(sour fruit)
- Coconut milk
- Garlic
- Green chilies
- Cumin
- Coriander
- Salt
- Water
Instructions
- Soak Kokum (dried sour fruit) in lukewarm water for tens of minutes, rub to extract vivid red-purple essence (acidity).
- Blend raw grated coconut, a little garlic, green chilies, cumin, coriander in a mixer; add water and squeeze to make thick coconut milk.
- Mix Kokum essence and coconut milk in a bowl, adjust salt. Once beautifully pink, chill firmly in fridge to finish.
Learn more Spice, substitutes, tips
Key spices
Cumin、Coriander
Substitutes at Japanese supermarkets
Pickled plum juice (as a sub for Kokum's unique acidity)
Pairing
Seafood fries generally、White rice
Trivia
[Trend] Visually vibrant pink and highly photogenic soup. Kokum has strong digestion-promoting and cooling effects, absolutely essential for spice- and seafood-heavy Konkan meals.
Eating tips & etiquette
[Unique Eating] After eating spicy seafood curry, drink it gulpingly from a glass to clear your stomach and intestines!
Allergen
None