Inspiration is all around us. Exotic locations, delicious food, beautiful people and unique experiences at work, home and around you. I thought of capturing these things in life and share them. I would like to invite you to come to Amols' Ledge(bench) and pen down your thoughts.
In recent times of warm and warmer climate Sol Kadhi is something which comes to mind & that happened to me on saturdya evening. I was trying to cool off on my notebook doing nothing productive when the thought occured to me and I gave a search for this recipe, which I have attached below.
Attaching some pics of the dish which turned out amazingly tasty.. and was a blissful time for me over the weekend.. to make such a dish and enjoy it in the comforts of home out of India.. in KL, Malaysia.
My wife who was not such a fan of Sol Kadhi was very satisfied with the dish & she too enjoyed a few cups of the kadhi.
a small modification that I did with the recipe was increasing the number of chillis to 4-5 instead of 2 & it turned out really well.. & gave a "Kick" after you have gulped down the kadhi.
Please do try it out and let me know if you feel the same.. .:)
Serves: 4 Cooking time (approx.): 4 minutes Style: South Indian Vegetarian 2 cup(s) yoghurt 4 cup(s) water 2 tablespoon(s) kokum peels 2 teaspoon(s) chopped and pounded garlic 2 green chilli(es) chopped and pounded with salt 2 teaspoon(s) mustard seeds 2 sprig curry leaves 2 tablespoon(s) oil salt and sugar to taste finely chopped coriander leaves to garnish (optional).
Boil the kokum peels with some water for about 4 minutes. Strain the red water and discard the peels. Let cool.
Combine the yoghurt, water, pounded spices and the kokum water. Mix well and strain. Mix in salt and sugar to taste.
Heat the oil in a pan and crackle the mustard seeds. Drop in the curry leaves. Pour this seasoning over the sol kadi. Garnish with finely chopped coriander leaves (optional).
Sol Kadi can be had as a drink. Also, some like to pour it over boiled rice and relish it. Hence, the consistency can be adjusted as desired by adding or reducing the amount of water.
Kokum is a fruit whose peels are sun-dried and stored to use as a souring agent. It is very abundant in the west coast region of India and is considered a good digestive.
Kokum peels may be available off the shelf in dried form in Indian stores.
Serve chilled in tall glasses before, after or with meals.