Sol Kadhi Shots with Prawn Golgappa

Ingredients list for Sol Kadhi Shots with Prawn Golgappa

• 6-8 Kokum petals soaked in warm water for 30 minutes
• ½ cup + 1 tablespoon Scraped coconut fresh
• ½ cup Prawns (kolambi/jhinga) chopped
• 16 Puris
• 1 inch Ginger
• 2 Green chillies
• to taste Salt
• 3 tablespoons Fresh coriander leaves chopped
• 3-4 Garlic cloves roughly chopped
• 1 teaspoon Tamarind paste
• ¼ teaspoon Turmeric powder
• 1 teaspoon Red chilli powder
• 1 tablespoon Oil

Method

1. To prepare coconut milk, grind ¼ cup coconut along with 1 cup water to a smooth mixture.Place a muslin cloth on a strainer and strain the ground coconut in a bowl to get the milk.
2. Grind together kokum petals, ½ inch ginger and green chilli to a smooth mixture. Strain this mixture into the coconut milk and mix.
3. Add salt and 1 tablespoon coriander leaves and mix well. This is sol kadhi.
4. Grind together remaining ginger, remaining green chilli, 1 tablespoon coriander leaves, 1 tablespoon coconut and garlic to a smooth mixture.
5. Take prawns in another bowl. Add ginger-coconut mixture, tamarind paste, salt and turmeric powder and mix. Add chilli powder and mix well.
6. Heat oil in a non-stick pan. Add marinated prawns along with the marinade and cook for 2-3 minutes.
7. Add remaining coriander leaves, mix and cook till prawns are done. Transfer into a bowl and cool.
8. Pour sol kadhi into individual shot glasses. Make cavity in each puri and fill with some prawn mixture.
9. Place each stuffed puri in top of short glasses and serve immediately.