Coconut Series III – A Soup – Solkadi June 25, 2008Posted by live2cook in Coconut Series, Sauces and Gravies.
Tags: Solkadi Coconut Series
Coconut and Cholesterol.
I haven’t thought much about the relationship between these two until I came to US. When I read about the fat facts, sometimes I even worried that we are used to too much of coconut. But, when I look at the fact that my grandma lived a very healthy life until her 86 years and had raised her kids healthy, I see the conscious cooking style she followed.
If we look into the way she used coconuts in her recipes, we can find that she never used coconuts in its dried form as we do in US. Dried coconuts were sent to the oil mill for extracting coconut oil. She always used freshly shredded coconut and made sure to process the coconut as little as possible. Coconut in its most processed form has the highest content of saturated fat and cholesterol. She taught me the tact for ensuring minimum processing of coconut. It was to add coconut only at the end while preparing a recipe. Following her footsteps, I like recipes that use coconuts in its least processed form and no wonder I liked Nupur’s recipe for “Solkadi”.
There are three reasons for that.
- I can use fresh coconut milk
- No cooking involved
- Requires very few ingredients
When I served this soup with rice to my kid, he exclaimed the dinner was yummy and made my day by making a happy bowl without much efforts on my part. So there is yet another reason for my love for this recipe. 🙂
*** I added the following two ingredients as I was introducing new tastes to my kid’s diet. It is a practice of my Mom to add digestive aids in food while introducing new taste to kids.
1/4 inch piece of ginger, crushed
1/4 tsp cumin
1. Soak the Kokum in hot water for an hour. Crush with hands and drain the liquid in a mixing bowl. Discard the pulp.
2. In a glass jar with lid, add the kokum water, coconut milk and other ingredients.
3. Cover with the lid and shake well until the kokum water and coconut milk mix well and the mixture turns pale.
4. Leave covered in refrigerator overnight. (Refrigeration helps in bringing out the flavors)
5. Before serving, drain and garnish with Cilantro.
I used empty planters peanut jar for this. I served solkadi with rice and “Paruppu usili” (A dhal preparation) as side dish.
This is my entry for Zlamushka’s Tried and tested Event, featuring Nupur’s recipes. I am presenting this to AFAM event hosted by the “1-in-3 queen”, Suganya. This is the first one among the three and we will see the other two in following posts. But, I am wondering whether the queen will accept 3 entries from 1 blog… Do you Suganya?