Sol Kadhi

For a Serving Size of Two:

Ingredients:

• 150 ml coconut milk
• 80 grams kokum (soaked in 100 ml water for 30 minutes)
• 5 grams green chilies, finely chopped
• 1 tablespoon grated ginger
• 1/2 teaspoon cumin seeds
• 1 teaspoon fresh coriander leaves, chopped
• Salt to taste
• 1 teaspoon mustard seeds
• A pinch asafoetida (a pinch)
• 1 teaspoon coconut oil

Procedure:

• Soak kokum in 100 ml of warm water for 30 minutes. Squeeze the soaked kokum to extract all the juices, and strain the liquid. Set the kokum water aside.
• In a bowl, mix the strained kokum water with coconut milk. Stir in the grated ginger, green chilies, and salt. Mix well to combine.
• In a small pan, heat coconut oil over medium heat. Add mustard seeds and cumin seeds, allowing them to splutter. Add asafoetida and stir for a few seconds.
• Pour the tempered mixture into the prepared kadhi and mix well.
• Garnish with fresh coriander leaves and serve chilled. Sol Kadhi is best enjoyed as a refreshing drink or as a cooling side dish to a spicy meal.

Nutritional Benefits:

Nutritional Information:

• Calories: 249 kcal
• Protein: 3.7 g
• Carbohydrates: 29.6 g
• Fat: 20 g