Saturday, April 11, 2009
In an ideal world, you would read a recipe and buy just the ingredients you need. What actually happens is that I buy a few hundred grams where I use a teaspoon. Just finished a kitchen sanity check, and I count five souring agents. That's just the dry spices, even before I count vinegars. I know what to do with most of them, but kokum presents a challenge. It's not what I use in anything except one recipe I tried, and I don't know what to do with the rest of it.
On to google for "kokum recipe" and all of first page says sol kadhi. Interesting concept, lovely color and you know I happen to have coconut right now. So sol kadhi it is!
Start with 1/2 cup of grated coconut. Add a smashed garlic clove and a small chopped green chilli and blend for a few seconds with a cup of warm water. Strain to get a thick coconut milk. Put the grated cocunut milk back in the blender with another 1/2 cup water, blend and strain again. This time, the coconut milk will be thinner so the two batches together will be just the right consistency. Oh! and you can cut all this out and just buy coconut milk.
Soak 4 kokum pieces in a little water (about 3 tbsp) for 10-15 minutes. Strain and add to the cocunut milk. Add a pinch of salt, mix well and garnish with chopped cilantro. Chill for a couple of hours and serve as a drink. Or, in true konkani style, serve with rice and fish curry.
I loved it as a drink. But since this is my first time drinking sol kadhi, I had to pass on the taste test to a konkani friend. And he says it passes muster, but should be more tangy. More kokum next time. After all, I still have so much left.
PS: If you must know, the other four souring agents I have right now are tamarind, amchur, anardana and sumac. And I have six kind of sugars, and four salts. Is it normal, or is it just me?