5-minute no-cook digestive and immunity boosting sol kadhi recipe
Sol kadhi can be consumed with rice as any other curry or just by itself as a cool refreshing summer drink. Kokum or mangosteen is a tropical summer fruit that is dried and consumed year round. It has a beautiful tangy flavor. The juice from fresh mangosteen is used for making delicious beverages.
The great thing about our sol kadhi recipe is that it requires no cooking. It can be put together in 5 to 10 minutes. We have used garlic, and carom seeds but these are entirely optional. In addition to adding flavor, carom seeds aid digestion and raw garlic helps boost immunity.
We have used frozen shredded coconut in the recipe but fresh tastes best. If using fresh coconut, you may want to consider using a coconut scraper. On the other hand, you are using frozen coconut, make sure to bring it to room temperature or use warm water to blend. If you use cold coconut, you will notice that the oil tends to separate and float on top. If it does, just warm it for 20 seconds.
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Easy 5-minute no-cook sol kadhi recipe
- 7 dried mangosteen fruit or kokum also called amsul
- 1 cup grated coconut (fresh or frozen) at room temperature
- 1 pinch carom seeds (ajwain or ova) optional
- 2 cloves garlic optional
- ½ whole red chili
- water to blend
- salt to taste
- 1 tsp cilantro chopped
- In a bowl soak kokum in half a cup of water and set aside.
- In a blender, combine coconut, garlic, carom seeds, and half a whole red chili.
- Blend with about three fourth cup of water and strain the juice into the cup of soaked kokum.
- Blend again with more water to squeeze out all the juice. See video.
- Sprinkle cilantro and serve.