Hello and welcome to Flavoursome Tuesdays!
It’s been quite a long time since we met last, isn’t it? Two long months since we talked food! Well, the A to Z kept me busy all of April.
How about you? How was your April?
June onwards, Flavoursome Tuesdays will continue being held on the first Tuesday of every month. It’s just that last week, I was on a break after the hectic A to Z month. I just did not want to connect with the online world, but needed time to connect with myself and restore my peace of mind.
So, anyway, let’s get down to our (food) business, shall we? 🙂
Years ago, hubby and I had been on a road trip to the coastal region of Maharashtra. Being beach lovers, we decided to visit all the beaches of Maharashtra that we could. Well, at least most of them.
So, we drove down from Navi Mumbai to Chiplun, where we visited one of its beaches – the Vengurla Beach. We stayed at an MTDC approved residence of a wonderful couple who were such gracious hosts! They pampered us silly with the food they served us and their interesting and entertaining travel anecdotes.
Next, we visited the Tarkarli village in Sindhudurg for its pristine white virgin beaches, with sand soft like powder. A place where I could very well have spent the rest of my life. Far from the maddening city crowd, this could have been the perfect permanent abode for me!
The car ride was quite an adventure, the beaches felt like Paradise when compared to our Mumbai beaches, and the food, especially the fried fish and the Sol Kadhi —which remains, to this day, my favourite cool drink.
Sol Kadhi is popular in the Konkan (coastal) region of Maharashtra. It’s made from coconut milk and kokum, or Amsol, or Amsul, as we call it.
It’s usually had after meals as it helps cool down the digestive system, and is an excellent remedy for acidity, too.
It’s a simple recipe, really, and gets made in a jiffy. Do try out this cool drink, especially after enjoying a spicy meal, and let me know how you liked it.
6 – 7 kokum
One coconut, grated
One cup hot water
2 cloves of Garlic
1 – 2 green chilies, or as per preference
Coriander for garnishing
Soak the kokum in hot water for 1 – 2 hours.
Grind the coconut, garlic and the green chilies with a little warm water and squeeze out the milk.
Add some more warm water to the coconut and squeeze out some more milk.
Mix it all together.
Mash the soaked kokum well and mix only the kokum water to the coconut milk.
Add salt to taste.
Keep the Sol Kadhi aside for a while and then refrigerate it.
Garnish with coriander, stir well and serve chilled.
And, if you wish to enjoy a readymade one, then just give a seafood specialty eatery, like, Gajalee, a visit. It serves the best Sol Kadhi in the world! No, this is not a sponsored post, but I share this info because I love the Sol Kadhi they serve at Gajalee! 🙂
The pretty, pink Sol Kadhi with the coconut milk tastes heavenly. Ah! I just had a glass full of the chilled drink and I wish I could have had some more!
Do try it out!
Affiliate disclosure: This post contains affiliate links, which means I will make a small commission at no extra cost to you should you click on the image and use it to make a purchase.
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#FlavoursomeTuesdays is a brainchild of Sunita Rajwade of, Bellybytes, and me. It’s held on the first Tuesday of every month. All you need to do is share a food post on your blog, with the hashtag #FlavoursomeTuesdays, attach this cool badge and share the URL to the Linky below.
Your food post could be about:
Food pictures that would make your readers drool
Foodie memories, or anecdotes, or anything about FOOD
Visit as many blogs as you can. Comment and share the posts.
That’s all. Easy peasy!
So, do join in and let’s have some fun!