Drink
Sol kadhi
Kokum water stirred into thin coconut milk with garlic, ginger and curry leaves. A sour Konkan cooler with no dairy and no onion.
20 min
0 of 3 steps done
4 servings
Heat: Mild
Approximate nutrition
A rough guide per original serving, not a lab test.
- Energy100 per serving
- Protein1g per serving
- Carbs6g per serving
- Fibre1g per serving
Ingredients
Method
Related remedies
Kokum sol kadhi: soaked kokum in thin coconut milk with cumin and garlicSoaked kokum stirred into thin coconut milk, with cumin and a little garlic, is the coastal sol kadhi idea kept small. One modest glass in summer is the drink. It is not a large bowl with every meal.
Fresh pudina chutney and mint water for summer digestionIn the heat, appetite drops and heavy meals sit badly. A bright green chutney of mint and coriander, or a jug of mint-lemon water, freshens the palate and keeps summer digestion comfortable.
Easy millet swaps: jowar, bajra and ragi rotis for steadier energyIndia's traditional millets — jowar, bajra, ragi and others — are coming back to our plates for good reason. Swapping some refined wheat or white rice for millet rotis and khichdi adds fibre and variety and can help with steadier energy after meals.
Related recipes
- Moong dal chillaA soft yellow pancake of soaked split moong, ginger and coriander, cooked on a tawa with a few drops of oil.
- Vegetable oats upmaRolled oats cooked like upma with mustard, curry leaves, carrot and peas. Ready in one pan.
- Ragi dosaA lacy finger-millet dosa with onion, cumin and coriander. Crisp at the edge, soft in the middle.