Sol Kadhi (Solkadi, Kokum Curry, Kokum Drink) is a soothing mauve-colored digestive drink popular in Goa and Maharashtra (Konkan Region). Make this traditional beverage using my easy recipe (vegan, gluten-free).
About Sol Kadhi
My search for traditional and authentic recipes is never-ending! I keep looking for regional recipes that are easy to make and can be included in everyday meals.
During one of my trips to Goa, I got to taste this delicious drink, Sol Kadhi.
Also known as Solkadi, Sol Kadhi, Goan Sol, Kokum Curry, and Kokum Drink, it is a famous drink introduced to us through the legacy of the Goan and coastal regions of Maharashtra, that is, the Konkan region of India.
Slightly pinkish (mauve-hued), this vegan and gluten-free drink is a beautiful combination of kokum (Garcinia Indica) and coconut milk. It has a mildly tart and sweet flavor.
Solkadhi is generally served as a drink or a side dish to your meals as it has digestive and cooling properties.
Make solkadhi using my easy recipe. You can easily double or triple the recipe too.
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Kokum – Kokam is a fruit from the same family as mangosteen and has culinary and medicinal uses. It is native to the southern states of India, and the ripe fruit is dark purplish.
Its botanical name is Garcinia Indica. You can read more about kokum here. The outer covering of this fruit is dried and used in culinary space to give the dishes a tart and sweet flavor. It also adds a pinkish color to the dishes it is added to. It is also called aamsol in some parts of the country.
You will get kokum in your nearby Indian grocery store or order it online. The color of solkadhi will depend on the type of kokum used. It can range from brownish to dark pinkish.
To save time, you can use bottled kokum juice.
Coconut – Fresh coconut is used in this sol kadhi recipe. Grate or chop it finely; you must pulse it with water to get milk out of it. To save time, you can get an already-grated coconut from an Indian grocery store. You will find it in the freezer section.
Others – You will also need fresh ginger, cilantro (fresh coriander leaves), green chilies, and salt. You can adjust the green chilies as per your taste and the spice level you need.
How To Make Sol Kadhi
Prepare The Kokum
Rinse 15-20 pieces of dried kokum lightly with water. Soak them in a cup of hot water for 30 minutes.
Mash the soaked kokum nicely in the water and squeeze with your palms. Discard the pulp.
Note – The color of the solkadhi will depend on the quality of kokum used. It ranges from brownish to dark pinkish.
Make Coconut Milk
Add 1 cup grated fresh coconut, ½ inch piece of ginger (chopped), and 1 teaspoon chopped green chilies to a blender.
Add 1 cup of water and blend until smooth.
Strain the coconut mixture in a large bowl using a fine-mesh strainer to get thick coconut milk (first extract).
Transfer the leftover coconut pulp back to the blender.
Add another cup of water and blend again for 8-10 seconds.
Strain the mixture to get thin coconut milk (second extract).
Make The Sol Kadhi
Add kokum water to the coconut milk and stir well.
Add ½ teaspoon salt, 1 tablespoon chopped cilantro, and a cup of water, and mix well.
Solkadhi is ready. Chill it for a few hours before serving. If you want to serve it immediately, add a few ice cubes to the serving glasses.
Health Benefits Of Solkadi
This Konkani drink is popular for its digestive properties.
Solkadhi is an excellent cooling drink for your stomach. It cools the digestive system, especially after eating hot and spicy food, making it a perfect antidote for acidity.
As per Ayurveda, kokum (Amsol) helps in treating sores, healing stomach ulcers, alleviating diarrhea, improving digestion, and constipation, lessening arthritis pain, curing ear infections, and preventing infections.
Frequently Asked Questions
Opening a coconut is tricky, but you can do it easily with some practice.
Choose a mature coconut that feels heavy and has no cracks or soft spots. The eyes of the coconut should be smooth and not moldy.
Remove the husk from the outside of the coconut.
Locate the three “eyes” on one end of the coconut. Using a screwdriver or other sharp object, poke holes into two eyes.
Hold the coconut over a bowl and drain the coconut water through one of the holes.
Note – This water is very healthy; drink it.
Place the coconut on a hard surface such as concrete or a chopping board.
Hold it firmly with one hand and use a large, heavy knife or a machete to strike the coconut around the equator.
Use a firm, swift motion to strike the coconut.
Rotate the coconut and continue to strike it until it cracks open.
Once the coconut is open, use a knife or a coconut scraper to remove the flesh from the shell. You can then chop or shred the coconut flesh as desired.
Rinse the coconut flesh thoroughly before using it in recipes.
Tempered Solkadhi – You can give this sol kadhi recipe a tempering of mustard seeds, cumin seeds, and asafetida (hing) in ghee.
Heat 2 teaspoon ghee in a small pan. Once it is hot, add cumin, mustard, and asafetida and let them crackle for 3-4 seconds. Add a few curry leaves and let them crisp. Pour this tempering over the prepared kokum curry and mix well.
Futi Kadhi – Sol kadhi can be made without using coconut milk too. When made without coconut, it is called futi kadhi.
To make futi kadhi, soak 15-20 pieces of dry kokum pieces in 2 glasses of water. Mash and discard the pulp. Add 1 tablespoon sugar, salt, and ¼ teaspoon asafetida to the kokum mixture and mix until the sugar dissolves completely.
Add chopped cilantro, green chili peppers, and grated ginger. Adjust the amount of water. Give a tempering of mustard seeds, cumin seeds, and curry leaves if you wish to. Serve chilled.
Serve solkadhi as a refreshing drink along with your Goan or Konkan meals.
You can also serve it as a drink to sip on as a snack. It is an excellent drink for summer, as it is good for digestion and cools down your body.
You can’t store kokum curry for more than a day. If you have leftovers, store them in an air-tight container in the fridge for a few hours. Stir it well before consuming again.
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Konkani Sol Kadhi Recipe (Solkadi, Kokum Curry, Kokum Drink)
- 15-20 pieces dried kokum
- 1 cup grated fresh coconut
- ½ teaspoon salt (or to taste)
- ½ inch piece of ginger (chopped)
- 1 teaspoon chopped green chilies
- 1 tablespoon chopped cilantro (fresh coriander leaves)
Prepare The Kokum
- Rinse kokum lightly with water. Soak them in 1 cup of hot water for 30 minutes.
- Mash the soaked kokum nicely in the water and squeeze with your palms. Discard the pulp.
Make Coconut Milk
- Add coconut to a blender along with ginger and green chilies.
- Add 1 cup of water and blend until smooth.
- Strain the coconut mixture in a large bowl using a fine-mesh strainer to get thick coconut milk (first extract).
- Transfer the leftover coconut pulp back to the blender.
- Add another 1 cup of water and blend again for 8-10 seconds.
- Strain the mixture to get thin coconut milk (second extract).
Make The Solkadhi
- Add kokum water to the coconut milk and stir well.
- Add salt, cilantro, and 1 cup of water, and mix well.
- Solkadhi is ready. Chill it for a few hours before serving. If you want to serve it right away, add a few ice cubes to the serving glasses.