Thanks to this super simple recipe from Fresh Catch, you’ve got some wholesome Sol Kadi to beat the heat.
Popular in Maharashtrian and Goan coastal regions, Sol Kadi is something of a staple for those who love a spicy kick with their food.
India’s love affair with kokum (amsol) and coconut milk birthed this dish, which can be consumed as a standalone drink or as a side with your thali. There’s multiple ways to prepare this dish, some that involve steeping ingredients and others that call for blitzing. Whichever way you go, a beautiful purple- pink and righteously tart drink awaits at the end.
One thing’s for certain, the best coconut milk for any Sol Kadi recipe is the one you make at home. Since it’s one of the core ingredients going into the dish, you’re better off making your own in order to nail the consistency. Once done, there’s nothing like a chilled glass of spiced Sol Kadi for some much needed soul nourishment.
Aptly titled The Soul Sol, this recipe by Fresh Catch is certainly one you’re going to save. As the temperatures keep soaring, beat the heat with some heart. Given the punchy and refreshing effect of kokum on your palate, it’s not uncommon for a lot of summer drinks to make use of the versatile ingredient.
Fresh Catch was founded by Francis Fernandes, in the year 1998 in the bylanes of Mahim, Mumbai. His food dream kicked off from grinding masalas at home since he was just ten. Having honed his culinary skills from hospitality honchos like The Doha Club Group, Oberoi Group, ITC – Sheraton and many more, he went on to cater with Ankita Caterers. The overwhelming response of diners further fueled Francis’ confidence and led to Fresh Catch.
Which in turn gave us the perfect glass of sol kadi. All it takes are a handful of ingredients laying about in your pantry, and some smooth, velvety coconut milk.
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- 3 tsp fresh kokum syrup
- 1/2 tsp grated ginger
- 1/2 tsp green chilli
- 1/2 garlic clove
- Salt, to taste
- Add all the ingredients to your glass and muddle.
- Shake and strain the coconut milk on top of it.
- It’s best served chilled in your favourite glass.