It’s time to Satiate your soul with this super delicious Cranberry Sol Kadhi….
Extremely popular in Maharashtra and Goa, is also known as Kokum Curry…..I have given it a flavourful twist ,this soothing drink is great for digestion ,can be consumed as an appetizer / apertif or can be a superb accompaniment to seafood dishes and meals too… It is prepared with the dried cranberries ,Kokum fruit and thick coconut milk and is garnished with fresh mint leaves.
Preparation Time: 15 minutes
Refrigeration Time: 01 hour / or more as desired
Ingredients and Quantity:
Dried Cranberry puree- 4 tbsp./ or more , as desired
Kokum, soaked in 3/4th cup of US cranberry juice- 04 nos.
Coconut Milk, thick-1 cup
Coconut Milk, thin- 1/4th cup
Ginger- garlic paste- 1 /2 tbsp.
Green chillies, finely chopped / crushed-2
Sea Salt- to taste (optional)
For the Garnish:
Fresh mint leaves- a few sprigs
Wash the kokum very lightly in water.
In a glass bowl soak the kokum with 3/4th cup of US cranberry juice for 10 minutes
Strain the kokum through a fine mesh strainer, ensuring the pulp is completely extracted.
Add the ginger garlic paste and finely chopped/ crushed green chillies to the coconut milk.
Add the kokum extract and the cranberry puree.
Add salt to taste(optional) and mix well. Set aside.
You may serve it immediately or refrigerate for 1 hour and serve chilled garnished with mint leaves.
You may add Cranberry Juice to adjust the consistency of Solkadi