Ovyachi sol kadi, a Goan digestive beverage, is served at the end of a meal. Ovyachi sol kadhi, or sol kadi containing ajwain, is made from coconut milk, dried red chilies and black peppercorns, carrom seed(ovo), garlic, and kokum. It is popular on the Konkan coast of India. It is also known as sol KadiKadi and vovo, or sol kadi flavored with carrom seeds.

Some people like to mix ovyachisol Kadi Kadi and rice, while others enjoy it as is. Kokum is excellent for digestion. No Goan meal would be complete without kokum. We, Goans, love our kokum KadiKadi, just like South Indians eat curds at the meal’s end. After a delicious meal of fish cur and fried fish we finish the meal with this kokumkadhi.

Kokum, also known in Konkani as “Sol,” means peel. The mangosteen peel is also known locally as “bhinna”, or “bhinn”. This fruit is found in Maharashtra (Malvan), Goa, and the Konkan region. People preserve the peel by drying them in the sun. The peel can then be used throughout the year. The kokum skin is good for digestion and has many health benefits.

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Sol kadhi is prepared differently by Goans. Today I will explain how we add carom seeds, or “ovo,” to sol kadhi. Carom seeds can be omitted by people who don’t want them. You can also make it without garlic, or add green chilies and garlic.

What are the INGREDIENTS FOR MAKING OVYACHI KADI?

  • Coconut: Make this Goan-style digestive drink with freshly grated coconut.
  • Kum: Kum petals or sun-dried mansteen peel are used in this recipe.
  • Spices Garlic and dry red chilies are used to make this Goan recipe.

LET’S GO AHWAIN AND VISIT THE STEPS FOR SOOL KADI

  • For 20 minutes, soak the kokum flowers in 4 tablespoons of water and 1/4 teaspoon salt.
  • Mix all ingredients in a grinder. Make sure to leave out the kokum, which has been soaked in water. Mix these ingredients in a mixer grinder with 1 cup of water. Add 1/4 cup water if the mixture becomes too thick.
  • Strain the mixture to extract spicy coconut milk. The solid coconut pulp should be thrown out. To make coconut milk thinner, add 1/4 cup of water while removing it. The consistency of the sol kadi or the kokum kadi should be the same as regular milk.
  • The soaked kokum flowers should be added to the water.
  • Salt taste can be adjusted.
  • Serve with rice and garnish with coriander leaves.

Tips to remember when making an ovyachi-kadi:

  • Do not heat the kokum Kadi. The coconut milk fat will separate, and the dish will taste bland.
  • To heat, add coconut oil and mustard seeds to a tadka. Heat 1 teaspoon of coconut oil and 1 tablespoon mustard seeds. Once the mustard seeds begin to flutter, add the coconut oil and one teaspoon of mustard seeds to the newly extracted ajwain sol kadhi—gas heat.

Sol kadhi shouldn’t be heated. It should be eaten immediately after being prepared. Some people add a nice tadka with coconut oil and mustard seeds after the KadiKadi is done. The kadhi is slightly heated by the hot coconut oil tadka.

One of my best friends asked me how to make the Goan solkadhi. I was able to answer her question so I created a step-by–step guide. It is quite simple, as you can see. The kadhi gets a slightly spicy taste from the addition of kokum.

Ovyachi Kadi | Sol Kadhi With Ajwain

Ovyachi sol kadi, a Goan digestive beverage, is served at the end of a meal. Ovyachi sol kadhi, or sol kadi containing ajwain, is made from coconut milk, dried red chilies (ovo), black peppercorns, and kokum. It is popular on the Konkan coast of India. It is also known as sol Kadi and vovo or sol KadiKadi and carrom seeds. 4 People Author: Raksha Kamat

Ingredients

  • 7 tablespoons freshly grated coconut
  • Three garlic pods
  • One dry red chili
  • Four black peppercorns
  • 1/2 teaspoon ajwain/vovo/carom seed
  • 4 kokum flowers
  • To taste salt

Instructions

  • For 20 minutes, soak the kokum flowers in 4 tablespoons of water and 1/4 teaspoon salt.
  • Mix all ingredients in a grinder. Make sure to leave out the kokum, which has been soaked in water. Mix these ingredients in a mixer grinder with 1 cup of water. Add 1/4 cup water if the mixture becomes too thick.
  • Strain the mixture to extract spicy coconut milk. The solid coconut pulp should be thrown out. To make coconut milk thinner, add 1/4 cup of water while removing it. The consistency of the sol kadi or the kokum kadi should be the same as normal milk.
  • The soaked kokum flowers should be added to the water.
  • Salt taste can be adjusted.
  • Serve with rice and garnish with coriander leaves.

Notes

  • Do not heat the kokum Kadi. The coconut milk fat will separate, and the dish will taste bland.
  • To heat, add coconut oil and mustard seeds to a tadka. Heat 1 teaspoon of coconut oil and one tablespoon of mustard seeds. Once the mustard seeds begin to flutter, add the coconut oil and one teaspoon of mustard seeds to the newly extracted ajwain sol kadhi. Gas heat.