I'm back after a two month silence. Travel, weddings, work, baking and everything else has been keeping my off the computer. If only typing was easier on the phone! I break my silence with the simplest of recipes that is astonishingly delicious.
Solkadhi is a drink made with a fruit called kokam that is used to add sourness to recipes. Someone told me that they spotted kokam at a Whole Foods store in California. I won't be surprised if it is the next next big thing to replace Moringa, Quinoa, Coconut Oil or whatever the latest "Super food" is. It is a simple recipe that is not only vegan but also can be raw and is one of my favourites. It is a traditional Maharashtrian drink that is served chilled after a meal and is a wonderful light pink colour that is very refreshing on a sunny afternoon.
I usually make it with freshly pressed coconut milk but you could use the tinned variety too. This recipe also uses raw garlic cloves, but I stay as far away from raw garlic (or onions) as possible. I don't like my breath and my skin smelling of garlic for the next 24 hours. I also add a pinch of Pink Salt or Kala Namak which gives it a mild kick.
Here is what you need:
2 cups of coconut milk
6-8 pieces of dried kokam, soaked in a tiny bit of water for an hour at least
2 small garlic cloves (Optional, I avoid it)
1 Green Chilli Pepper (Mildly Spicy variety)
1 tsp Cumin Powder (Omit this if you want to make it raw)
A pinch of Pink Salt (also known as Kala Namak)
Salt to taste
Coriander leaves to garnish
Blend the Coconut milk, Kokam, garlic, green chilli. Put it through a sieve. Add the rest of the ingredients, chill and serve.
If you are making Coconut milk from scratch then add the soaked kokam fruit pieces to the coconut meat with the rest of the ingredients while grinding with water. After two extractions you can add the rest of the ingredients and chill it.
Stir well before serving.