Sol kadi or Birinda kadi has 2 variations one is without coconut milk which I have already posted Here, and other is with coconut milk which I am posting today.
Both are equally yummy.
Lets get making the Sol Kadi/Birinda Kadi.
Prep. Time: 10 Min’s, Serves: 4
1 ½ cups freshly grated coconut
1 garlic flake
1 green chilli
½ tsp jeera
8-10 dried kokum petals(if you find fresh then use them it’s just awesome)
Salt to taste
In a mixer grinder/mixie, add all the ingredients except the kokum which is soaked in water.
Grind these ingredients with 1 cup water. In case the mixture is too dry, add ¼ th cup more water.
Now strain the mixture and extract coconut milk. Discard the solid grated coconut. While extracting coconut milk, add ¼ cup water to make the kadi slightly of thinner consistency.
Now the kokum is almost tender, squeeze the kokum very nicely and extract all the juice from it.
Add the soaked kokum juice to the coconut milk.
Add salt to taste.
Garnish with chopped coriander leaves and serve with rice or just as a refreshing drink.
This is how dried kokum/birinda/sol looks like.
This Sol/kokum kadi is not to be heated as the fat from coconut milk will separate and it will not taste good.
If using Fresh kokum then the procedure slightly differs. we just need to squeeze the Kokum/birinda in cold water and extract as much as juice possible.
You can even give a tadka/tempering with coconut oil, mustard seeds and curry leaves to the chilled kadi.