Sol Kadhi

For the Sol kadhi:

• 1 cup coconut milk
• 1/2 cup chhaas (buttermilk)
• 2 tablespoons Aazol’s Pure Kokum Extract
• Salt to taste
• 1/2 cup water

For the Tadka (Tempering):

• 1 tablespoon oil
• 1 teaspoon mustard seeds
• 1/2 teaspoon jeera (cumin seeds)
• A pinch of hing (asafoetida)
• 6-8 curry leaves
• 1 whole red chilli

For Garnish:

• Chopped fresh coriander

Method:

1. Prepare the Sol kadhi Base:

In a large mixing bowl, combine coconut milk, chhaas and water.

Add Aazol’s Pure Kokum Extract and salt.

Stir well to blend all the ingredients.

2. Make the Tadka:

Heat oil in a small pan over medium heat.

Add mustard seeds and let them splutter.

Add jeera, hing, curry leaves and whole red chilli.

Sauté for 1-2 minutes until fragrant.

3. Combine the Tadka with Sol kadhi Base:

Pour the hot tadka into the coconut-kokum mixture. Stir gently to combine all the flavours.

4. Chill and Serve:

Garnish with chopped fresh coriander.

Refrigerate the sol kadhi for at least 30 minutes to chill and allow the flavours to meld.

5. Serve:

Pour the chilled sol kadhi into glasses.

Serve cold as a refreshing appetizer or digestive.