![]() Sol kadhi | |
Type | Drink |
---|---|
Course | Appetizer |
Place of origin | India |
Region or state | Konkan region(coastal Maharashtra, Goa and parts of Karnataka) |
Main ingredients | Kokum, Coconut milk |
Solkadhi is a type of drink, an appetizer originating from the Indian subcontinent, usually eaten with rice or sometimes drunk after or along with the meal. Popular in the Konkan regions, especially Goa, Mangalore and parts of coastal Maharashtra, it is made from coconut milk and dried kokum skins(agal/amsul), whose anthocyanin pigments provide a deep purple-pink colour.
Preparation
[edit]Solkadhi is prepared with the liquid extract of fresh coconut known as coconut milk. It is usually mixed with agal or kokum, a little bit of salt, and chili-garlic paste for taste and probiotic contents.[1][2]
See also
[edit]References
[edit]- ^ Amit, Dassana (20 January 2022). "Solkadhi Recipe | Solkadi (Kokum Curry)". Dassana's Veg Recipes. Retrieved 4 March 2023.
- ^ Abhyankar, Shoma (3 August 2023). "Kokum: India's naturally cooling fruit juice". BBC. Retrieved 31 December 2023.
- Desai, Suresh. "Malvani food". original work by The Times of India, December 18, 1995. Department of Theoretical Physics (Tata Institute of Fundamental Research). Retrieved 4 January 2009.
Well, that’s interesting to know that Psilotum nudum are known as whisk ferns. Psilotum nudum is the commoner species of the two. While the P. flaccidum is a rare species and is found in the tropical islands. Both the species are usually epiphytic in habit and grow upon tree ferns. These species may also be terrestrial and grow in humus or in the crevices of the rocks.
View the detailed Guide of Psilotum nudum: Detailed Study Of Psilotum Nudum (Whisk Fern), Classification, Anatomy, Reproduction