Sol Kadi (Kokum Kadhi)

Sol Kadi is a thin curry and even a beverage served after meals. It is made from dried kokum petals (solaan /amsol). Kokum fruit is called bhirand in Konkani. The plant is called Garcinia Indica in English. The fruit is available in summer season, these fruits are dried and preserved for use throughout the year. It works as a digestive too. It is used even for making sharbat.

For a Goan, no meal is complete without sol kadhi. It is a part of veg as well as non – veg meal. It is served with rice and is preceded by some other curry, may be fish curry or dal or any coconut based curry.

I remember, in my childhood thick sol kadi used to be prepared. My Grandfather required a thick one, that is just of the first pressing and it used to be very tasty. I loved it with fried fish, I was a fishetarian then. The preparations of the kadi varied depending upon the menu.

There are mainly three variants:  

1. Regular Sol Kadi
   • Plain Kadi 
   • Lasnnichi Kadi
   • Phodnachi Kadi
2. Vonvyachi kadi
3. Futi Kadi

This recipe is for the Regular Plain Sol Kadi served as a curry.

Measurement: 1 Cup=180 ml

Serves: 3 

Ingredients

Procedure

• Wash solaan just once. (From hygiene point of view, we are not aware about the surface where they are being dried)
• Soak them with salt  with 1/4 cup of water for 15 min.
• Grind coconut and green chilly with 3/4 cup of water.
• Strain it into the soaked solaan.
• Now, add remaining water and and grind again.
• Strain the second pressing, discard the residue.
• Stir well and add corriander leaves.
• After another 15 min, discard solaan. (They add lot of tanginess, if remain for a long time)
• Serve with rice.

Tip:

For Lasnnichi Kadi :

For Phodnachi Kadi:

Give tempering with 1/2 tsp coconut oil and 1/2 tsp mustard seeds. Avoid coriander leaves.

If you want to serve it just as a beverage, add more water, solaan and salt.