Solkadhi and Kokam Curry

Sol Kadhi / Solkadhi is a popular pink drink from the Konkan Region and also famous in the state of Goa.   The kokam curry or Kadhi can be consumed mixing with plain rice or it can be drunk as a digestive aid after a hearty meal. You can also take a sip of it as a health drink like I do :-)

During our visit to Goa, we found that this drink varies at different household.  some add coconut milk and some add buttermilk instead. Some make it plain and call it kokam curry, which I have mentioned with a photo at the end of this post.

Kokam or Kokum is also known as Kodampuli (Malayalam) / Kodai Puli or Pazhaya puli (Tamizh) / Garcinia Indica. / Aamsol (hindi)

It is the oldest known souring agent of our country and is used to replace tamarind in certain dishes. It has lot of medicinal benefits. It has antioxidants, anti-inflammatory properties, soft on your stomach compared to tamarind, Improves digestion, etc

Fresh Kokam Fruit looks like this (as in the image below) [image courtesy : google search]

When dried but moist it will be slightly pinkish in color  (as seen in the image below) :-

If it is completely dried and not fresh in the market then it will be brown in color (so you may not get the pink color but it is still good for health).

The Kokam, gives this recipe a slightly tangy taste and that lovely pink color.  It is consumed in various forms viz., suppliment for tamarind in cooking, kokum syrup is readily available in the market as a health drink, it can be consumed with buttermilk or coconut milk as Solkadhi.

Before we get into the recipe, let us know the possible variations in taste and flavour.

• Solkadhi can be prepared in two ways. It can be prepared with coconut milk thus becomes very good for stomach and rich in taste or we can replace coconut milk with buttermilk to make it more subtle yet yummy.

• Again, you can control the flavour as per your preference. Chopping the ingredients and adding them to the kadhi will keeps it light as only when you bite on the chillie pieces or the coriander leaves, you get the strong taste and flavour. The other option is to grind them together and filter. This method will  give a differnt color (little dark) and strong flavour to the kadhi.

• There is another simple preparation of kokam called kokam curry.  One of my friend said that it is also called "Tivli" where to the kokam water, just salt and chopped green chillies are added and served along with a meal.

• When you feel little lethargic to cook, this becomes the best accompaniment for rice eaters.

• Soaking is required. Thus it makes this recipe a no-cooking recipe. However, if you forget to soak it, you can boil  the kokam till it becomes soft and then use it in the recipe.

You will need :- (Serves 2)

1. Kokum petals - 6 nos.
2. Green Chilli - 2 nos.
3. Coriander leaves - 1 tbsp
4. Buttermilk - 1.5 cup 
5. Water - 1/2 cup
6. Salt to taste

Procedure :-

• Soak Kokam for  2 hours. This will ensure that kokam becomes soft and also infuses its taste, flavour and specially the color to the water.
• Finely chop the green chillies and coriander leaves. 
• After soaking squeeze and extract water (just like you do with tamarind) and filter it.
• Add finely chopped green chillies, finely chopped coriander leaves to it.
• Add Salt to taste, buttermilk  and water to it. 
• Mix well and serve.

Variations:- 

1. Coconut milk: In the above recipe, if you intend to make using coconut milk, then add 1 cup of coconut milk and 1 cup water (dilute as per your preference)
2. Grinding : If you want to infuse strong flavour and color to the recipe, then grind the kokam, green chillies and 2 tbsp of chopped coriander leaves with little water and filter it and use in the recipe either with buttermilk or coconut milk.

Enjoy the delicious drink or add it as a curry to plain rice and enjoy the simple yet delicious meal!

Manga Kootan / Raw Mango Curry

Summer time and that means arrival of Mango in the market!!

Ancient times, our ancestors used the local seasonal fruit and vegetables in their cooking and that's called "Nadan" cooking.

Today I am sharing with you a "Nadan" Recipe, a yummy Sweet, Sour and Spicy curry using Raw Mango.

Raw Mango Curry / Manga Kootan - is a special dish made during Vishu time (new year as per Malayalam Calendar in the month of April) . 

Simple yet tasty curry which can be had with Plain Rice and also a good accompaniment for Dosai.

Which variety to be used :- Thothapuri variety is the best. But you can use the pickling mango as well but in lesser quantity as it may be more sour.

Coconut oil is best suited for this dish.

You will need :-

1. Raw Mango (Big) - 1 No. 
2. Cucumber (Madrasi Kakdi) - 1/2
3. Jaggery - 1 Tbsp
4. Turmeric Powder - 1/4 tsp
5. Green Chilly (Vertically Slit) -  - 2 Nos. (or as preferred)
6. Salt to taste

For Tempering :-

1. Coconut Oil - 1 Tbsp
2. Mustard Seeds - 1 Tsp
3. Red Chillies - 2 nos. (broken)
4. Curry Leaves - 1 sprig

Procedure :-

• Chop Mango and cucumber and put it in a vessel and pour enought water to cover them well.
• Add salt, Turmeric Powder, Jaggery, Slit Green Chillies and bring to boil.
• Cook till the mixture thickens slightly and is cooked well.
• Make the tempering using coconut oil and add it to the dish.
• Simple, yet delicious Manga kootan is ready to be served!

Enjoy the season of Mangoes!

Other Mango Recipes:-

1. Raw Mango Rice
2. Quick Raw Mango Pickle
3. Mampazha Pulissery (A curry using Buttermilk and Ripe Mangoes)