OCTOBER HEAT IS WORSE THAN MAY
Although I love the clear blue skies after the monsoons have passed, I must admit I do dread the October heat.
Most people compare this heat to the same as we experience in the month of May.
I don’t know if you all will agree, I personally feel, the mercury shoots up a wee bit more in October as compared to the summer months in India.
Nevertheless, let’s do something about it.
Across the country each state has it’s own beautiful way of beating the summer heat.
There are lots of satiating and cooling drinks which we Indians depend upon. Ranging from buttermilk, aam panna, (raw mango drink), bael juice (quite popular in states like Bihar). Also not to forget, we have the good old coconut water to charge our batteries instantly.
Since, I belong to the coastal region I would like to highlight the all time favourite drink of the seafood lovers called Sol Kadhi. It is made from the fruit of the Garcinia Indica plant, commonly known as Kokum. The drink is lightly spiced with coriander leaves and jeera (cumin seeds).
This local summer fruit is power packed with lots of nutritional benefits. The most important bit lies in the fact that it curbs acidity, helps in digestion and cools the body.
In Goa, you will see that almost every household has a kokum tree. The Goans call it Binda Solam. (kokum)
The seeds of this fruit have a white fleshy fruit. They are sundried before use.
Let us look at the fruit and its sundried version
It looks purplish black when the fruit has ripened and then dried. In the coastal areas of Mahrashtra and Goa this is widely used in seafood due to it’s sharp tangy taste.
When in Goa do give the Sol Kadhi a try. It tastes best when served chilled alongside the spicy fish curries and coconut flavoured coastal cuisine.
Easy to prepare and quick to gulp down.
Sol Kadhi
Ingredients :
- 15-20 pieces Dried Kokum
- 1 cup Fresh Coconut (Grated)
- Salt to taste ( I used black salt)
- ½ inch Ginger (Chopped)
- 1 Green chilli (Chopped)
- ½ tsp roasted jeera powder (optional)
- Fresh coriander for garnishing
Method :
- Soak dried kokum in a cup of hot water for 30 minutes.
- Mash the kokum nicely and squeeze and discard the pulp.
- Soak grated coconut in a cup of water in the jar of blender for 10 minutes.
- Blend it along with ginger and green chilli to make a smooth paste.
- Strain using a mesh strainer to get fresh thick coconut milk.
- Again add a cup of water in the same coconut pulp and grind for a minute.
- Strain again to get thin coconut milk.
- Add thick coconut milk, thin coconut milk and Kokum water in a jar.
- Add salt and a cup of water and mix well.
- Garnish with coriander leaves.
- Serve chilled
