5-6 dried kokam pieces
3/4 cup freshly grated coconut
3-4 cloves of garlic
1 tsp of carom seeds or ajwain (optional)
2-3 green chillies
a pinch of asafoetida
salt as per taste
Soak kokam pieces in about a cup of water for 2-3 hours. Grind together coconut, garlic, green chillies, carom seeds. Add little bit of water, just enough to grind it together. Extract the juice out of this, strain it. Optionally add about 1/2 cup of water again to the mix and grind it for second round of juice. Add this juice to the water containing kokam pieces. Add asafoetida and salt. Stir well and adjust the water if you think it is too sour.
Solkadhi is a great combination with fried fish or potato and other chips. It also helps in digestion of food. Solkadhi is prepared daily for lunch along with other meal preparations in Goan houses.
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