An easy, delicious vegetarian gravy recipe for the perfect Thanksgiving meal with vegan and gluten-free options.
Here in Goa SOL-KADI and SHEET(pronounced as Sheeet) is everyday food just like any South Indian having curd rice. A beautiful ending to a lovely meal. It is a digestive, an antacid that works wonders after a nice spicy fish curry rice.
The colour of the curry is a beautiful pink………….. baby pink, complete it with a few leaves of coriander and chopped green chilli.
We had ‘SOL-Kadi” today after a long time and I remembered my brother –in-law Rajesh a lot. When he visits us in Goa he requests for “SOL- KADI” and he loves it. If anyone can guzzle it down he can.
This recipe is dedicated to him.
1 Grated coconut
2 green chillies (adjust as per taste)
3-4 pepper corns
2-3 cloves garlic
Grind all the ingredients except the amsol/sola with a little water (say ¾ to 1 cup).
In the bowl you want to make the KADI put the sola and strain the ground coconut through a fine strainer. Press with a spoon or if you prefer squeeze all the juice.
Repeat 2 more with lesser water.
You can always adjust the consistency of the curry but I like it thick.
Let the sola rest in the curry for atleast ½ an hour.
Sprinkle salt to taste, coriander and chopped chillies.
You can serve it with plain white rice or a spicy pulao. Tastes good when you have it as a drink.