Sol Kadhi
Posted by Sonali Archana on
Ingredients:
- Coconut - 1/2 medium sized coconut grated
- Sugar - 1 tsp (Optional)
- Green Chili- 2-3 As per taste
- Garlic - 3-4 cloves (Optional)
- Kokum Agal ( syrup/ concentrate) - 1/4 cup
-
Cilantro chopped - 1 tablespoon
For Tempering
- Ghee/oil - 2 teaspoon
- Cumin- 1 teaspoon
- Hing - 1 pinch
Method:
1. Grind grated/frozen coconut, green chilli, sugar, garlic, along with water.
2. Retain the coconut milk and discard the pulp.( The remains can be later used for gravies or chutney)
3. Then add Pandit Foods Kokum agal to the extracted coconut milk and salt if required (Kokam agal already has salt in it).
4. Finally, heat oil/ghee in a tempering pan. Add jeera once it crackles add a pinch of hing.
5. Add the tempering to the kadhi. Do not boil it. You can add chopped cilantro as per your liking.