Konkan Special Salkadi Recipe: Easy Steps to Make at Home

What’s in the Recipe?

This Konkan Special Salkadi Recipe is a popular Konkan coastal drink that can be made very easily at home. This recipe usually uses two main ingredients: dried kokum petals and coconut milk.

It is quite a cold and light drink that gives a sweet-sour taste to the mouth, and is preferred with or after meals to improve digestion.

Ingredients

• 10-12 dried kokum petals (kokum leaves)
• 1 cup + 2 cups water (for active mixing)
• 1.5 cups coconut milk
• 2 tablespoons chopped coriander leaves
• 2 garlic cloves, crushed
• 1 pinch asafoetida
• 2 teaspoons oil
• Salt to taste

Preparation Steps

First, soak the dried kokum petals in 1 cup of water for 30 minutes. Then crush them well with a handful and strain the pulp separately.

• Add 2 cups of water to the strained kokum juice and mix well.
• Then, pour 1.5 cups of coconut milk and mix the mixture evenly. Add salt to taste.
• Heat oil in a small pan. Fry the asafoetida and crushed garlic in it until it turns light brown.
• Pour the fried spices into the entire mixture and mix well. Then sprinkle chopped coriander leaves.

Now this Konkan Special Salkadi recipe is ready to serve at home. You can serve it at room temperature, or you can also serve it cold by pouring it into a glass and refrigerating it.

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Tips and Additional Information

If you find the taste too sour, then use a little more coconut milk — it will make the taste a little milder.

• This recipe can be prepared very quickly; the active time is just about 10 minutes.
• Dried kokum petals can be difficult to find; they can be found online or in Marathi/Kokan area stores.

To make coconut milk, it is best to make it at home with fresh coconut, but the market packets are faster and more convenient. However, the taste is a little different when made at home.

This Konkan special salkadi recipe helps to keep the stomach cool in summer, a drink that aids digestion and is good for gastric problems.

Serving and atmosphere

This Konkan special salkadi recipe is usually served with lunch or dinner, especially after fried or spicy food.

Serving it cold with ice in a glass makes it more enjoyable in summer.

Sprinkling coriander leaves is a must; it looks beautiful and brings a little light green freshness to the taste.