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Solkadi
By : Saroj Kering
Category : Goa, West Indian lunches
Servings : 2 t
Time Taken : 15-30 mins
Rating :
Method
  1. Pour 2 cups boiling water over kokum pods in a vessel.

  2. Cover and keep aside for 5-7 minutes.

  3. Mash kokums well with hand, strain thick water, keep aside.

  4. Discard residue.

  5. Pour 2 cups boiling water over scraped coconut, keep aside covered for 5 minutes.

  6. When cooled, grind to a fine paste in an electric mixer.

  7. Strain, keep aside milk extracted, discard residue.

  8. Crush together garlic and chillies, with a pinch of salt.

  9. Chill a large deep bowl, pour in coconut milk, kokum extract.

  10. Add crushed chilli-garlic, salt to taste, chopped coriander to garnish.

  11. Serve cold.

Ingredients:
15 kokum pods (dried or moist)
1 large coconut scraped
2 tbsp. coriander leaves finely chopped
5 garlic flakes grated
4 green chillies slit, seeds and stems removed
salt to taste


Introduction to Goan Dishes

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