20 December 2013,08:38 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
5 minutes

Preparation Method :

  • Combine the soaked kokum rinds along with its water, grated coconut, green chili, garlic and coriander leaves in a blender and blend to a fine mixture.
  • Strain the mixture with a piece of muslin cloth in a bowl.
  • Again blend the strained solids with adding sufficient water. Strain through the muslin cloth and mix with the first obtained mixture.
  • Add sufficient salt and cumin powder to the mixture; mix well and set aside. Throw away the solids.
  • In a pan, heat clarified butter and add cumin seeds and crushed curry leaves.
  • When the spices crackle, turn off the flame and pour the tempering over the prepared sol kadhi.
  • Serve immediately or refrigerate and serve chilled.


For Kadi:

  • 8-10 kokum rinds (solam), soaked overnight in sufficient water
  • 300 grams grated Coconut
  • ½ teaspoon cumin powder
  • 1 green chili, finely chopped
  • 2 garlic cloves, finely chopped
  • 3 tablespoons fresh coriander, finely chopped
  • Salt to taste

For Tempering:

  • ½ teaspoon clarified butter (ghee)
  • ½ teaspoon cumin seeds
  • 1 small sprig fresh curry leaves, crushed

1 comment for “Sol Kadhi”

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