Entree: India – Mumbai & Konkan – सोलकढी भात ➤ Sol Kadhi Bhaat (Tangy coconut-and-kokum broth poured over steamed rice, flavored with curry leaves and tempered spices)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Additional 15 min

Total 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 cups (370 g) long-grain rice (sona masuri or basmati), rinsed
- 3 cups (720 ml) water for cooking rice
- 1 cup (240 ml) thick coconut milk
- 1 cup (240 ml) thin coconut milk or water
- 8–10 dried kokum petals, soaked in 1 cup (240 ml) warm water for 15 minutes and strained (or 1/2 cup (120 ml) kokum concentrate)
- 1 tsp (5 g) sugar
- Salt to taste (about 1 tsp (5 g) to start)
- 1 tbsp (15 ml) fresh lime juice (optional, to adjust tang)
- 2 cloves garlic, thinly sliced
- 1 green chile, slit
- 8–10 fresh curry leaves
- 1/2 tsp (2.5 g) mustard seeds
- 1/4 tsp (1 g) asafoetida (hing), optional
- 1 tbsp (15 ml) vegetable oil or coconut oil for tempering
- 1/4 cup (10 g) fresh cilantro, chopped for garnish

Show original ingredient measurements

- 2 cups (370 g) long-grain rice (sona masuri or basmati), rinsed
- 3 cups (720 ml) water for cooking rice
- 1 cup (240 ml) thick coconut milk
- 1 cup (240 ml) thin coconut milk or water
- 8–10 dried kokum petals, soaked in 1 cup (240 ml) warm water for 15 minutes and strained (or 1/2 cup (120 ml) kokum concentrate)
- 1 tsp (5 g) sugar
- Salt to taste (about 1 tsp / 5 g to start)
- 1 tbsp (15 ml) fresh lime juice (optional, to adjust tang)
- 2 cloves garlic, thinly sliced
- 1 green chile, slit
- 8–10 fresh curry leaves
- 1/2 tsp (2.5 g) mustard seeds
- 1/4 tsp (1 g) asafoetida (hing), optional
- 1 tbsp (15 ml) vegetable oil or coconut oil for tempering
- 1/4 cup (10 g) fresh cilantro, chopped for garnish

Instructions

1. Cook the rice: combine rinsed rice and 3 cups (720 ml) water in a pot, bring to a boil, reduce heat to low, cover and simmer 12–15 minutes until water is absorbed; remove from heat and let rest covered 10 minutes.
2. Prepare kokum base: squeeze soaked kokum petals to extract liquid, strain and reserve the kokum-water. In a bowl whisk together kokum-water, thick coconut milk and thin coconut milk (or water); add sugar and salt and taste, adjusting with lime juice if desired. Chill in refrigerator if you prefer cold kadhi.
3. Temper the kadhi: heat oil in a small pan over medium heat. Add mustard seeds and let them pop, then add curry leaves, sliced garlic, green chile and asafoetida; fry briefly until garlic is golden and fragrant (watch carefully so it does not burn). Remove from heat and immediately pour the sizzling tempering into the coconut–kokum mixture; stir to combine.
4. To serve: place a scoop of hot steamed rice in a bowl and ladle sol kadhi over it (or serve the kadhi on the side for pouring). Garnish with chopped cilantro. Serve immediately.