Tuesday, May 27, 2008

Sol Kadhi review

Had reviewed Sol Kadhi served in some of Mumbai's restaurants sometime back for a website

Sol Kadhi

THIS kadhi is truly for one’s soul. With the advent of coastal food especially of the Malvani variety, sol kadhi has started getting the recognition it truly deserves. Known earlier only to households that lived along the coastal areas of Maharashtra and Goa, sol kadhi has now become very popular with everyone.
Sol Kadhi is made from kokum which is readily available at any grocery stores. The ideal sol kadhi needs to have a coconut milky consistency, a baby pink colour (neither overtly red nor white) and the correct taste (refreshingly sour)

Goa Portuguesa : This restaurant located at Mahim serves Goan and South Indian (Culture Curry) specialities has the best Sol Kadhi in town coming close to the one prepared in GSB (Gaud Saraswat Brahmin) homes. The kadhi priced at Rs 29 has a good consistency, baby pink color, the right amount of chilly and garlic and does not smell rancid.

Color ****
Consistency *****
Taste ****
Rating: 8/10

Casa Soul Fry : This newly opened restaurant near Fountain serves Goan specialties. The sol kadhi here priced at Rs 40 has a good consistency. The color too is perfect but is too garlicky. The kadhi also smelled rancid as it may have not be fresh and kept in the fridge for a long time, thus imparting an offish taste to the coconut milk.

Color ***
Consistency ****
Taste **
Rating : 5/10

Anant Ashram : This no-frills eating place serving Konkani coastal cuisine is located in the very quiet heritage quartier of Khotachi Wadi in Girgaum. The sol kadhi here is very watery and nothing much to talk about. The color is white with the absence of the astringent kokum taste. The served free with the food or priced at Rs 3 if ordered separately.

Color *
Consistency *
Taste **

Rating : 3/10

TRADITIONAL RECIPE FOR THE PERFECT SOL KADHI

Soak three-four kokum in three tablespoons of warm water. Extract coconut milk (one cup) and grind in two-three flakes of garlic. Once the kokum extract is red, add the coconut milk, chopped green chillies and salt to taste. Garnish with chopped coriander leaves. Be careful not to leave the kokum soaked in, as it will make the kadhi sourer than normal. Ignore all recipes that add ginger, cumin or mustard. A quick fix sol kadhi is also called ‘futi kadhi’ or ‘tival’ (in Konkani) and is made in coastal Maharashtra or Maharashtrian fish-eating households. The recipe of this is similar to the one above, but instead of coconut milk, one uses water.

See my earlier post here for more on the Sol Kadhi

6 comments:

Anonymous said...

I belch a lot drinking Sol Kadhi. So it is a big No for me, too bad I love the taste.

Hari Ohm.

Alpana said...

yum...i wish i could have some right now! How are you guys? Hey, I can't leave comments on Maya's blog.

drifting leaf said...

hey... thanks for helping me tonight with that pup... somewhere, somehow, you rescued me in the process...
i really do admire all that you do... and just knowing that you are truly a call away, gave me so much courage...

Anonymous said...

Sol kadhi at Sakinaka Restaurant Solkadhi is best, no wonders they named the restaurant after that.

Anonymous said...

My mouth waters everytime I hear Sol Kadhi....I hail from the Malwan region and we have this everyday after dinner. I believe it is good for digestion. I love love love it.

Neeti said...

Have you tried the one at Gajali.. its pretty awesome! The best I have ever had at a restaurant was at Chaitanya (I think) in Malvan near Tarkarli... and what made it the best was that it was unlimited! Finally, the bestest sol kadhi was the one Mummy made on her ragda in Chichwad :)