Solachi Kadhi

Soal-kadhi/ Kokum kadhi

This is the extended version of fooTi kadhi/tiwaL.it contains coconut milk,which is the main task. Earlier generation did it using paata-warwanta before the invention of mixer/grinder. Hats off to them!!!  Nowadays coconut milk is readily available so it's not a big deal for the newcomers.
This kadhi is usually served with non-veg dishes. Non-veg meaning heavy on digestion. Basic ingredients in soalkadhi  like kokum, lasooN/garlic serve the purpose.
Many variations can be made in the basic soal kadhi so as to get different tastes. The basic is as follows.

Ingredients
1 cup grated coconut
2-3 garlic cloves
1 green chili
2-3 kokum/aamsul or 1 tsp aaghal ( kokum juice)
1 tsp chopped coriander
salt to taste

Method

• Soak aamsul and salt in 1/2 cup water in a bowl
• Grind coconut,garlic and chili(optional)with little water in a mixer. Squeeze out the juice and strain it.  Do it twice or thrice to extract the maximim milk from the coconut.
• Mix it in aamsul dipped bowl.
• Add salt to taste.
• Garnish with chopped coriander leaves and green chili (slit)
• Serve with steamed rice and fried fish.

Some variations

1. Use red chili powder instead of green chili.Other things remain the same ( change of taste and color )
2. Add owa/ajwain  instead of garlic.
3. Tempering of mustard seeds and asafoetida with red chili enhances the flavor.