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