Sol-kadi/सोल-कड़ी [Coconut-Kokum(Garcinia Indica) Summer drink]

Sol-Kadi Coconut-Kokum summer drimk)

Kokum is used to impart sour taste to food in western and southern states of India. Dry mango powder is used not very often. Main reason of kokum being used primarily is because it is local fruit of these states. Kokum apart from being sour in taste is rich in nutrients, is great antioxidant and has a cooling effect. This cooling prowess makes it very useful in preparing the sour and sweet drink, which is very useful during intense heat of summers. Apart from the above said use, Kokum and coconut pair up very well and an amazing cooling drink is made by the combination of the two. This drink is called Sol-Kadi. Indeed it does justification to it’s name, it’s taste and cooling effect satiates not only the taste buds, stomach but Soul also.

Some people do not have much fancy for coconut they may disagree with me. But I am a great fan of freshly squeezed coconut milk thus a big fan of Sol-Kadi.

I had Sol-Kadi first in 2009 in Kerela. Since then I always wanted to make it. In restaurant we usually get slightly watered down version, (for obvious reasons). I like slightly thicker. Also I change the original recipe according to my own taste. Hope it is well received.

Preparation Time: 15 minutes

Cooking Time: 2 minutes

Servings: 1 lt. (Approximately)

Nutritional Values of 1 lt. Sol- Kadi (Approximate Values)

Calories: 350

Fat: 36.0 gm

Cholesterol: 0

Sodium: .2gm

Potassium: 3.9gm

Carbs: 0

Sugar: 4.0-5.0gm

Protein: 3.0gm

Micro nutrients Iron, Selenium, Magnesium, Phosphorous

Vitamins: C, B­_1, B₅, B₆, E

Lactose free

Kokum is an antioxidant and thus has many health benefits.

Ingredients for Making Sol-Kadi:

• 1 Coconut
• 750 ml. Water (For taking out milk and diluting the sol-Kadi)
• 150 ml. Kokum concentrate (Unsweetened)

Kokum Concentrate

• 1-2 Whole Red dry Chili
• 1/2 Teaspoon Mustard seeds
• 2 Sprigs Curry Leafs
• 1/2 Inch cinnamon
• 2-3 Sprigs Fresh Coriander leafs
• 1 Teaspoon Cumin Powder
• 1 -2 Teaspoon Sugar

Directions To Make Solo-Kadi:

• Remove the Kernel (Meat) from Coconut.
• Either grate the kernel or cut it to small pieces. (I cut them up. Find it easier than grating).
• Grind the coconut kernel with 50 water, add 50 ml water and grind till it turns to paste. If more water is required to be added, add water in small portions as and when required.
• Take out the paste of coconut in a fine cloth or sieve and squeeze as much milk as possible. (I used sieve and press the paste with fingers). This is called first milk of coconut and is thick.
• Return the left over residue to grinder/mixer and add 100 ml water and grind again. When it turn to a homogenous mass (which will be paste like) squeeze it to take out thin second milk.
• The rough fibrous mass will not have any milk left and can be discarded. If you feel the need the above process can be repeated third time to ensure all milk has been squeezed out of coconut kernel.
• Mix all of the coconut milk and give a stir.

Coconut Milk

• Add 100 ml. of Kokum concentrate and stir. Taste it and if you want it a little more sour like I do then add another 100 ml. in two batches tasting in between.
• Take the mixture of coconut milk and Kokum concentrate in a thick bottom pan. Cook on medium heat for 2-3 minutes with continuous stirring. Do not boil it.

Coconut milk and Kokum concentrate after cooking 

• The moment foam to start appearing, switch off the heat and keep stirring for 2-3 minutes more.
• Add 200 ml. cold water in two batches, all the while stirring continuously.
• Add sugar and Cumin powder, stir till it dissolves.  
• Taste it and then salt according to taste. Stir to dissolve.
• Heat oil in a skillet and add
• Mustard seeds
• Cinnamon stick
• Curry leafs
• Red chili
• Let the seeds splutter. Do not let the chili become black.
• Pour the tempering on to the above prepared coconut Kokum mixture. Cover and keep in fridge to chill. (Though the container is on stove the kadi is not heated . It was kept to gain height for picture.)

Sol-Kadi After Tempering

• Serve chilled Sol-Kadi after garnishing it with Fresh coriander leafs.

Sol Kadi

• This drink can be had like any other cooling summer drink or it can be had with food like Chas.

Sol-Kadi Coconut-Kokum summer drimk)

Tips:

•  Since Kokum concentrate has salt in it so salt should be added only after adding the kokum concentrate. I learnt it hard ways.
• Heating is done to warm up enough to remove raw taste from coconut, so make sure the mixture is not cooked too long. Also continuous stirring is very important, else the milk may split.
• Salt should be added after cooking is done to avoid splitiing and over salting.
• Thick bottom container is must for cooking else quick heating will take place and may result in splitting.

Suggested Variations:

• I like slight sweet note in Sol-Kadi so I add sugar. Sugar can be replaced with jaggery. If you do not sweet taste you can avoid adding it.
• As I told earlier I like slightly thicker so water amount is accordingly. It can be increased oe decreased according to liking.
• Kokum concentrate amount can be changed according to taste.

Sweet and Sour White Gravy (Coconut and Curd base)

This gravy has wonderful flavors of curd, coconut and curry leaves. It is apt for vegetables like cauliflower, mix vegetables/fish/prawns/chicken and goes quite well with paneer (cottage cheese) also. My personal preference is fish/chicken/prawns and vegetables to be cooked in it.

Preparation time: 10-15 min.
Cooking time: 15 min.
Servings: Enough for 1/2 kg of vegetables/ chicken/ fish/ paneer (Cottage Cheese).

Ingredients Required For Gravy 

• 1 Tender Coconut.
• 50 – 60 gm. Thick Curd.
• 1 Medium size Onion.
• 2-3 Cloves of Garlic.
• 2cm. Piece of Ginger.
• 2-3   Green chilies.
• 4-5 Curry leaves ( sweet Neem leaves).
• 1 cm. Cinnamon stick.
• 2-3 cloves.
• 1 Black Cardamom.
• 5ml. Cooking Oil.
• Salt to taste.

  Direction To Prepare Coconut Gravy

• Take the kernel of tender coconut and grate it.
• Grind it in a grinder adding water in small proportions, till it resembles a thick batter.
• Take the coconut paste in a sieve or thin cloth and squeeze till all coconut thick milk comes out.
• Collect it in a bowl and keep aside.
• Put the left over coconut left after removal of milk in grinder.
• Add 30-40ml. water and grinder.
• Take it out and squeeze to take out the milk. This time milk would be thin.
• Collect it in separate bowl and keep aside.
• Cut onion very fine.
• Make paste of ginger and garlic.
• Take oil in a thick bottom wok and heat.
• When its smoking hot reduce the flame and add cloves, cinnamon stick, black cardamom, curry leaves and cook for 1/2 min.
• Add green chilies and cook for 1/2 min.
• Add finely cut onion and cook till light golden in color.
• Add thin coconut milk ( the one which was taken out second time) and cook for 2-3 min. with constant stirring till it thickens.
• Add thick coconut milk (the one taken out first time) and cook for 2 min.with constant stirring.
• Add curd and cook for 1 min. with constant stirring.
• Remove from heat and add salt.
• Coconut gravy is ready for sauteed vegetables / chicken / fish / prawns to be added and cooked for 2min.

For Garnishing

• Take 2-3 ml of oil in a pan and heat.
• When smoking hot reduce the flame.
• Add mustard seeds, cumin seeds let them split.
• Add red chilies, curry leaves and asafoetida powder.
• Chilies will turn brownish and curry leaves dark green, wonderful smell of chilly, curry leaves, cumin, and mustard asafoetida will start coming.
• Spread the mixture over the vegetable / chicken cooked in coconut gravy.

Tip(s)

• Those who do not eat onion / garlic can omit onion and garlic.
• Add salt in the last to avoid splitting in coconut milk.
• Always separate thick (first ) milk and thin (second) milk.

Bhari Bhindi/Stuffed Okra/भरी भिंडी (Stuffed Okra)

Bhari Bhindi (Stuffed Okra)

Bhindi can be made in many different ways and in each style of cooking bhindi it tastes delicious. Bhari Bhindi is made in All over India. The filling used ti stuff Okra gives it different taste. My personal preference is North Indian Style of Bhari Bhindi.
Once I sent some home cooked food to my then would be daughter in law who was in hostel. The food was shared by all her friends and since then 4 yrs. have passed but the demand for my bhari bhindi never ends either from her friends or her. I just enjoy meeting the demands. :)

Preparation Time: 30 min.
Cooking Time: 40 - 45 min.
Servings : 3 medium servings

Ingredients Required For Bhari Bhindi ( Stuffed Okra / Lady finger)

• 250 Gm. Bhindi (Okra/Lady finger)
• 1/2 Teaspoon Salt (Or to taste).
• 1/2 Teaspoon Amchur (Dry Raw Mango Powder) 
• 2 Teaspoon. Dhaniya Powder (Coriander Seed Powder) 
• 1/2 Tea spoon Mirch Powder( Dry Red Chilly Powder)  ( Or to taste).
• 1/2 Teaspoon Haldi (Turmeric Powder) .
• 3 Teaspoons Saunf ( Fennel seeds )
• 1 Tea spoon Garam masala 
• 25 ml. Sarson oil( mustard oil) Or any other cooking oil 

 Directions  To Prepare Bhari Bhindi (Stuffed Okra/ Lady finger)

• Wash and dry the Bhindi using clean cloth.
• Remove the base and the tip.
• Split from one side length wise.

Bhindi with tips and base cut and split length wise

• Coarsely grind  saunf.( Fennel seeds)

• Mix coarsely the following  and make a uniform dry powder mixture:
• Ground saunf, 
• Dhaniya powder, 
• Chilly powder, 
• Amchur powder, 
• Salt , 
• Turmeric powder, 
• Garam masala 

Stuffing Masala for Bhari Bhindi

• Scoop little amount of this mixture of powder and fill in the split bhind till all bhindi are stuffed.

Bhindi stuffed with masala

• Keep the stuffed bhindi aside for atleast 30 min.

Stuffed uncooked Bhindi after 30min.

•  Heat oil in a wok and when the oil is hot (Not smoking hot) put stuffed bhindi and give gentle stir to the bhindi so that oil gets coated on all of them.

• Cover, put the gas on low flame and cook for 15-20 min. with stirring every now and then.



Bhari Bhindi ( Stuffed Okra)

• The texture of Bhindi will be soft when cooked and color will be darker green.

Enjoy the bhindi with Parathas, chapati or dal chawal.  :)

  Tip(s) :

• If  dry mango powder is not available at home then after coking the Bhari bhindi with all rest of the masala,just before removing it from heat sprinkle one lemon juice and switch off the gas , cover it for 5 min. and then remove in a serving bowl.
• Make sure that while splitting the lady finger the y split only from one side length wise.
• If stuffed Bhindi is kept for longer time before cooking it tastes better.

 Suggested Variations :

• Coarsely ground roasted groundnuts can be added to the masala mixture to add crunchiness.

• Fresh coconut grated or made to paste can be added to the stuffing masala for variation of the taste.
• Besan roasted to light brown color mixed with spices can also be stuffed to make Bhari Bhindi.