Food Blogging Marathon from 2/9/2013 to 30/9/2013.
Each day a new alphabet. 4 categories.
International Flavors / Fusion flavors,
Street Food / Condiments / Misc / Recipe less Posts on Food
Sol pronounced सोल or सोलं . SOL being the skin of a fruit called "Raataambaa" in Marathi . It is abundantly found in the Konkan region of Maharashtra. It belongs to Mangosteen family. It is tomato shaped fruit, maroon in colour. It is also called as "KOKUM" . Pulp is used to make delicious drink and the skin is dried and used as a souring agent in most Maharashtrian and Goan cuisine. It also imparts a beautiful pink colour. Oil of the seed is a very good moisturiser and we used it on our cracked heels in winter. It is extensively used in cosmetic industry. The fruit and the skin are very cooling and help in regulating the "Pitta Dosha".
Kokum fruit on tree Ripe Kokum with white pulp hiding the seeds The dried skin called Sol or
Aamsool or kokum
Photographs are from wiki and you will find more information on this wonder fruit here: http://en.wikipedia.org/wiki/Garcinia_indica
This is served as an appetiser. It is also served with rice. There is nothing better than having a glass full of cold solkadhi before meal, with meal or even after meal.
As is the case with any Indian cuisine or recipes every family will have a slight variation of the same recipe and each one will vouch for its authenticity.
I am giving you three different ways I make this wonderful drink.
One is the way my neighbour in Dadar, Mumbai use to make. Fiery hot with a wonderful orange red colour to it. This to be strictly eaten with plain rice. Thank you Shirke Kaku for this recipe.
Sol Kadhi # 1
8 to10 aamsool/kokum
3 to 4 kashmiri chillies
3 to 4 dried red chillies which are hot or as per your taste
1 whole fresh coconut scraped or grated
3 to 4 garlic
a few black pepper corns (optional)
salt to taste.
Pour 1/4 cup hot water on the coconut and add garlic, Kashmiri red chillies and the dried red chillies and blend in a blender for 5 minutes. Extract coconut milk. It should be about one cup. In a steel or glass bowl add a few whole black pepper corns, kokum/aamsool and salt. Pour the thick coconut milk over this and let it steep for 1/2 an hour. Keep covred in a cool place without moving it. after 1/2 an hour stir and gently squeeze the kokum and let it steep again for another 1/2 an hour.
Now remove the kokum and your firey hot Sol Kadhi is ready to be eaten with hot rice.
Firey hot Sol Kadhi with hot rice
In Goa this along with a piece of fried fish is a special meal. For vegetarians roast or fry a papad to go with the Sol Kadhi and rice.
Sol Kadhi # 2
1 fresh coconut scrapped or grated
6 to 8 aamsool/kokum
2 green chillies
4 to 6 garlic
1/4 cup chopped fresh coriander leaves
salt to taste
In 1/4 cup water add 2 kokum and let it steep for at least 15-20 minutes. Add warm water to coconut and add green chillies, salt and rest of the kokum and let steep for 10 minutes and then blend to extract first thick coconut milk.
Add 1 cup water again to the residue and blend once more to extract the second coconut milk. Adjust salt. Add chopped coriander leaves adn let cool in the fridge for 1/2 an hour before serving as an appetiser or to drink with meal or to finish off meal with kokum Kadhi as a digestive.
Sol Kadhi # 3
1/4 cup dahi/curd/yogurt
1/2 cup water
salt to taste
3 to 4 kokum steeped in 1/4 cup water
1 tsp oil
1/2 tsp jeera/cumin seeds
a pinch of asefotida/hing powder
Squeeze out all the extract from the steeped kokum and add it to the dahi/curd/yougurt. Add water 1/2 cup water and blend to make it smooth. Heat the oil and add cumin seeds and hing and pour it in the blended dahi/curds/yogurt. add salt and chill before serving. You can also steep kokum in buttermilk/chhaas for 15 to 20 minutes and then strain and temper with jeera/ cumin seeds and add salt. This can be served chilled or at room temperature.
Sol Kadhi with Tempering.
This is my 6th and final recipe in the Miscellaneous category.