This simple recipe from South Goa was suggested to me by Angela D'Souza, one of the members of Traditional Goan Foodies group on Facebook. This semi-dry dish is tangy, spicy and almost too simple to prepare. It's a lovely way to cook up some eggs, fish or salted meats.
2 medium onion (chopped fine)
5 - 6 green chilies (chopped fine)
4 cloves garlic (chopped fine)
1/2 teaspoon cumin seeds
1/2 teaspoon turmeric
2 inch ball of tamarind (soak in 1 cup of hot water and extract thick pulp, then soak again in 3 cups of hot water and extract thin pulp)
salt to taste
Note: Angela's recipe did not include the namesake "Solam", but you can add 5 - 6 solam (kokum) to the dish if you choose to. Reduce the tamarind to 1 inch if doing so. Please note however, that Angela does not recommend using Solam as it would not go well with the eggs. Stick to the tamarind, like I did.
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