Sol Kadi
(Serves 4)
Ingredients
8 ounces kokum fruit (can substitute with tamarind, lime or lemon juice)
2 cups coconut milk
2 cups water
½ teaspoon cumin seeds, lightly roasted
1 large green chilli
3 cloves garlic
¾ teaspoon salt, or to taste
2 tablespoons fresh coriander, finely chopped
Preparation
In a saucepan, combine kokum with the water and boil until the liquid reduces to 1 cup.
In a blender, combine the kokum and the kokum water with all the other ingredients except coriander; blend until the chillies and garlic are coarsely chopped.
Strain the mixture through a muslin or cheesecloth.
Mix the chopped coriander into the liquid and refrigerate until chilled.
(Serves 4)
Ingredients
8 ounces kokum fruit (can substitute with tamarind, lime or lemon juice)
2 cups coconut milk
2 cups water
½ teaspoon cumin seeds, lightly roasted
1 large green chilli
3 cloves garlic
¾ teaspoon salt, or to taste
2 tablespoons fresh coriander, finely chopped
Preparation
In a saucepan, combine kokum with the water and boil until the liquid reduces to 1 cup.
In a blender, combine the kokum and the kokum water with all the other ingredients except coriander; blend until the chillies and garlic are coarsely chopped.
Strain the mixture through a muslin or cheesecloth.
Mix the chopped coriander into the liquid and refrigerate until chilled.
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