Prep Time | 35 minutes |
Servings |
people
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Ingredients
For the tempering:
- Mustard seeds - ½ tsp
- Curry leaves - 5 to
- Kashmiri chillies - 2 nos
- Oil - 1 tsp
Ingredients
For the tempering:
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Instructions
- Soak the kockums in half cup of water for 30 minutes.Crush and squeeze the kokum in your hand.
- Heat oil in a pan add mustard seeds. * Add broken red chillies and curry leaves fry this for few seconds.Pour this tempering kokum coconut milk mixture. Stir well .
- Sol Kadhi is served chilled or lukewarm.[ without tempering we can serve this solkadi garnish with coriander leave]
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