Vonvyachi Kadi (kokum kadi with ajwain/carom seeds)
Vonvyachi Kadi is a variant of Sol Kadi prepared in Goa. It is flavoured with carom seeds. It is served with rice. It is good for digestion.
Measurement: 1Cup = 180 ml
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| Solaan |
Serves: 3
Ingredients:
- Dried kokum peels (sola) – 7-9
- Scrapped fresh coconut – 1 cup
- Carom seeds (vonvo/ajwain) – 1/4 tsp
- Red chillies (byadgi) – 2
- Peppercorns – 5 -7
- Water – 1 3/4 cups approx (1/4 +3/4 + 3/4)
- Salt – 1/3 tsp approx
Procedure:
- Wash kokum petals just once.
- Soak them with 1/4 cup water and salt for at least 15 – 20 min.
- Grind ingredients numbering 2 to 5 with 1/2 cup water to a fine paste.
- Strain the mixture and add it to the kokum juice.
- Again grind it with remaining water and strain it, discard the residue.
- Stir well and discard the kokum petals.
- Serve with rice.
Tip:
- You can give it a tempering of mustard seeds with coconut oil.
- If you want it for drinking purpose, then more water can be taken as per your requirement.
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