Sol Curry

It’s always good to learn to make things that we like the most, or else, we will be always waiting for somebody to cook for us, whenever we need to have that particular dish.

Not that our friends/family mind, they will always be happy to cook for those who appreciate their cooking but then, no harm in learning the skill, no?

Every time, I have lunch at my friend’s home, the drink that I like the most is ‘Sol-curry’, its’ pungency, tanginess  and sweetness combination makes it a refreshing appetizer. Sometimes I mix it with rice and vegetables, and sometimes, I have a glassful at the end of the meals.

In many Malwani homes, this drink is used as a good digestive supplement and is served at every meal.

One of the important ingredients that is used in Sol curry is Kokam, which is very beneficial for health. It is used for treating skin rashes and indigestion. Kokam has cooling properties and it also controls pitta level in our body.

Last time, I had loved it so much that I had asked my friend for a recipe, but instead of extracting fresh coconut milk, I had used coconut milk powder that we get at supermarket, so naturally it was flop.  So this time, I asked my friend to make it in front of me. And this is how she made it:

Collected all the ingredients

1 cup grated coconut

Finely chopped green chilies

½ inch ginger

2 cloves garlic

4 tablespoons coriander leaves.

3-4 kokam leaves.

Salt to taste

Ready, steady, go:

Step 1:

Transfer into the mixer coconut, chilies, garlic, ginger and 2 tbsp chopped coriander leaves and warm water.

Step 2

Grind it to a thin paste.

Step 3

Strain the coconut milk. Do the step 2 and 3 several times, adding warm water each time to the coconut husk collected each time after straining, till the husk is completely dry and no more milky.

Step 4

Add the remaining coriander leaves, kokam leaves and salt to the strained coconut milk.

Step 5

Serve it chilled.

That was the simplest way of making but if I were to make, I might try a bit differently.

I would like to temper cumin seeds, curry leaves, garlic, asafetida, kashmiri red chilies, mustard seeds and few coriander leaves and pour it over freshly squeezed coconut milk.

How would you make it? Have a variation?