Marathi Sol Kadhi (Kokum and Coconut Milk Digestive)

Ingredients

• 4 dried kokum pieces
• 400 ml coconut milk, full-fat
• 200 ml vegetable or chicken stock, light
• 2 tablespoons roasted peanut butter, unsweetened
• 1 teaspoon turmeric powder
• 3 fresh green chillies, split lengthwise
• 8 fresh curry leaves
• 2 tablespoons coconut oil
• 1 small red onion, finely minced
• 3 garlic cloves, minced
• 15 g fresh ginger, minced
• 1 tablespoon fenugreek seeds
• 1 teaspoon mustard seeds, brown
• 1 dry red chilli, whole
• Salt, to taste

Method

1. 1
   Soak kokum pieces in 100 ml warm water for 10 minutes until softened; strain through fine sieve, pressing gently to extract liquid, and discard solids.
2. 2
   Heat coconut oil in heavy-bottomed pan over medium heat; add mustard seeds and fenugreek seeds, then cover pan for 15 seconds until seeds pop and crackle.
3. 3
   Add minced onion, garlic, ginger, and whole dry red chilli; sauté for 2 minutes until onion softens and raw garlic aroma fades.
4. 4
   Stir in turmeric powder and cook for 20 seconds, then add kokum liquid and stock; bring to gentle simmer.
5. 5
   Whisk peanut butter with 60 ml coconut milk until smooth paste forms, then slowly pour into simmering liquid while whisking to prevent lumps.
6. 6
   Add green chillies and curry leaves; simmer for 5 minutes over low heat, stirring occasionally.
7. 7
   Pour in remaining coconut milk and simmer for 2 minutes without boiling until flavors meld and liquid becomes creamy and pale beige.
8. 8
   Season with salt and serve warm in small bowls as digestive drink after heavy meals, or with steamed rice as light gravy.