Solkadi

Solkadi is a coconut based curry which is commonly eaten in Goa with rice, and also sometimes drunk after meals. The name comes from two words Sola (konkani word for kokum) and Kadi (konkani word for curry). Solkadi is an integral part of a Goan meal together with rice, fish curry, Rava Fish Fry and side dishes like fish sukhe, tonak etc.

Kokum (Garcinia indica) is used to aid in digestion and combat against  digestive problems like constipation, acidity and flatulence. Solkadi is known to be a great digestive because of the kokum used in it. Whenever we have guests over for food, specially non-Goans, they love this kokum curry. I have often received requests from several friends for this recipe, so there you go…enjoy our Solkadi and let us know how you like it.

There is another version of this curry which is made without the coconut milk. This is called Futi kadi in Goa and I will surely post it soon. 🙂

Here is the step by step recipe for solkadi:

Serves: 2
Preparation Time: 10 minutes
Cooking Time: NA

Ingredients:

Scraped Coconut: 1 cup
Green chilly: 1 small
Dried Kokum: 3-4
Salt: to taste

Method of Preparation:

1. Grind the coconut and green chilly using around 1 to 1.5 cups of water.
2. Using Muslin cloth, extract the coconut juice.
3. Add the kokum and salt to the juice. Keep it aside till it gets a light pink color.

Note:  Solkadi is slightly  on the sour side. Once it gets a pinkish color, check the taste and remove the kokum as leaving kokum in the coconut milk for too long may make it too sour.

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Solkadi

Solkadi

 

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Prep time

10 mins

Total time

10 mins

 

Solkadi is a coconut based curry which is commonly eaten in Goa with rice, and also sometimes drunk after meals. The name comes from two words Sola (konkani word for kokum) and Kadi (konkani word for curry)

Recipe type: Main

Cuisine: Goan

Serves: 2

Ingredients

• Scraped Coconut: 1 cup
• Green chilly: 1 small
• Dried Kokum: 3-4
• Salt: to taste

Instructions

1. Grind the coconut and green chilly using around 1 to 1.5 cups of water.
2. Using Muslin cloth, extract the coconut juice.
3. Add the kokum and salt to the juice. Keep it aside till it gets a light pink color.
4. Note: Solkadi is slightly on the sour side. Once it gets a pinkish color, check the taste and remove the kokum as leaving kokum in the coconut milk for too long may make it too sour.

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