Ovyachi Kadi | Sol Kadhi With Ajwain
Ovyachi sol kadi is a Goan digestive drink which is had at the end of a meal. This ovyachi sol kadhi or sol kadi with ajwain is made with coconut milk, dry red chilies, black peppercorns, carrom seeds (ovo), garlic and kokum. It is a popular drink from the Konkan coast of India. Some people also call it sol kadi with vovo i.e., sol kadi with carrom seeds.
Servings 4 People
Ingredients
- 7 tablespoons freshly grated coconut
- 3 garlic pods
- 1 dry red chili
- 4 black peppercorns
- 1/2 teaspoon ajwain/vovo/carom seeds
- 4 kokum petals
- To taste salt
Instructions
- Soak the kokum petals in 4 tablespoon water with 1/4 teaspoon salt added to it for 20 minutes.
- In a mixer grinder, add all the ingredients except the kokum which is soaked in water. Grind these ingredients with 1 cup water. If the mixture becomes too thick, add 1/4 cup more water.
- Strain the mixture and extract spicy coconut milk. Discard the solid coconut pulp. While extracting coconut milk, add 1/4 cup water to make the kokum kadi slightly of thinner consistency. The consistency of the sol kadi or kokum kadi should be like the normal milk.
- Add the soaked kokum petals along with the water.
- Adjust the salt taste.
- Garnish with chopped coriander leaves and serve with rice.
Notes
- Never reheat the kokum kadi as the fat from coconut milk will separate and it will not taste good.
- If needs to be heated, then give a tadka with coconut oil and mustard seeds. Just heat 1 teaspoon coconut oil and 1 teaspoon mustard seeds. When the mustard seeds start fluttering, add this to the freshly extracted ajwain sol kadhi. Do not heat on gas.