15 minPrep
15 minCook
30 minTotal
6Servings
300Kcal
Ingredients
- —Coconut : 1 whole grated
- —Kokum Juice or Agal: 3 to 4 tablespoons.
- —Ginger : 1 inch,grated
- —Green chilies : 3 to 4 ( Depending on your heat preference, I like to keep it balanced. )
- —Sunth (Ginger powder) : 1 teaspoon.
- —Salt : To taste.
- —Cumin seeds : 1 tablespoon roasted and crushed into powder,fresh.
- —Muslin cloth : To strain the coconut milk.
- 1tetra pack coconut milk: At the end to add more thickness to the kadhi.
- —Mint powder or fresh mint leaves : For Garnish.
- —Beetroot juice or grated Beetroot: (Optional: If you want to add the pink tinge to the kadhi.
Instructions
- In a big mixie jar or the juice jar of the blender, add the grated coconut and 2 cups of water. Blend it well to get the first thick strain of coconut milk.
- Take a big utensil, cover it with the muslin cloth,now remove the coconut milk and strain it into this utensil. After you have removed all the milk from it,you will have the coconut crush remaining.
- Now,again repeat the above process, add the crushed coconut and a glass of water to the blender and remove the second strain of milk,strain it in the utensil with the muslin cloth.
- Now,in a small mixie jar,add the ginger,salt,ginger powder, cumin seed powder and chilies along with the crushed coconut remained after straining,add some water and create a smooth liquidy paste.
- Strain this paste through the muslin cloth in the coconut milk, add the kokum juice/Agal to this mix ( Add the agal depending on your desired taste,too much will make the Solkadhi strong in taste) -
- Remove the muslin cloth,stir the Solkadhi, check for salt taste,adjust, add the canned coconut milk, mint powder or leaves to garnish, keep it in the refrigerator, allow it to cool.
- You can serve it as a side appetizer with the food or can welcome your guests with this Healthy refreshing drink.( At my place it is usually served with the food to help and aid in digestion. )
Ready to cook?
Follow step-by-step instructions in Cook Mode.