Sinful Solkaddi

The Sinful solkadi is the soul of konkan cuisine , It would not be fair with other states in konkan region so I would just not credit it to Goan Cuisine only.. Kokum has a wide use as a souring agent in konkan.  Well Solkadi is made from Kokum rinds or kokum juice concentrate (aagaal).The main characteristic of this typical curry/kodi/kadi is its digestive properties which makes it a must drink after every meal as it aids digestion.

Kokum has high substance content called Garcinol. Garcinol reduces inflammation responsible for certain cancers, diabetes and neurological disorders. Garcinol is also an antiviral, antibacterial, anticarcinogenic, and antiulceration. It also posseses several applications in Ayurveda including the treatment of inflammatory issues, rheumatoid pain and bowel problems, intestinal parasites, delayed menstruation, sores dermatitis, ear infections and wards off heatstroke.

Locally, Kokum is also called bhinda / bhirina / bhirinda in Goa.With permutations ans combinations of different ingredients in making the curry renders to its uniqueness and has a very important place in our cuisine.

Kokum Kadi or solkadi is prepared in various varieties with different communities having their signature recipe of this brew. Most preferred combination is with coconut milk /coconut extract or tender coconut water or just warm water. Use of warm water in its preparation helps in infusing better flavor of the ingredients used in solkadi.

Brew, Curry, Juice..... You decide how you prefer it....

Here are a few versions of the most staple comfort food solkadi..

Version I

Ingredients

10ml of kokum aagal(concentrate)Or Kokum rinds Handful 

(soaked for 1 hr in 100ml hot water)

500ml Coconut milk

4 chillies

1” ginger crushed(optional)

5 cloves Garlic Optional

½ tsp Asafoetida powder

2 tbsp Coriander leaves chopped.

Salt for taste

Method

Mix all Ingredients except Coriander leaves. Leave aside for 1hour .Drain the liquid and check for seasoning .Lastly, add Coriander leaves .I love loads of coriander leaves. Some prefer it with a dash of sugar but I omit its use. Serve with hot rice and dried fish or batata kappa .Or just drink as appetizer. The colour of this brew is light pink in colour.

Version II

Ingredients

10ml of kokum aagaal (concentrate)Or Kokum rinds Handful (soaked for 1 hr in 100ml hot water)

500ml Tender Coconut Water or water

2 chillies

1” ginger crushed(optional)

5 cloves Garlic Optional

½ tsp Asafoetida powder

2 tbsp Coriander leaves chopped.

1tsp Sugar

Salt for taste

Method

Mix all Ingredients except Coriander leaves. Leave aside for 1hour .Drain the liquid and check for seasoning .Lastly, add Coriander leaves. The color of this brew is raspberry red.

Version III

Ingredients

10ml of kokum aagaal (concentrate)Or Kokum rinds Handful (soaked for 1 hr in 100ml hot water)

500ml hot/Warm water

5 chillies

1” ginger crushed(optional)

8 cloves Garlic Optional

2 tbsp Coriander leaves chopped.

Salt for taste

For Tempering

1tsp mustard seeds

½ tsp cumin seeds crushed ( optional )

1 tsp Asafoetida powder

2 sprigs curry leaves

Method
 Mix all Ingredients except Coriander leaves and those for fodni /tempering .Leave aside for a hour or so.Drain the liquid and check for seasoning.Heat a pan with vegetable oil. Add mustard seeds let it splutter then add cumin seeds ,asafoetida powder ,curry leaves and Stir. Add the Fodni to the drained solkadi mix.Lastly,add Coriander leaves.Serve with rice. The color of this brew is raspberry red.