Sol Kadhi or Solkadi is also known as Kokum Curry. It is a soothing digestive drink popular in Goa and Maharashtra (Konkan Region). It is made from kokum fruit and coconut milk. Relish it as a drink or curry, its flavors are going to pleasantly surprise you every time! Here is how to make it.
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 too.
During one of my trips to Goa, I got a chance to taste this delicious drink, Solkadi.
When I ready the name, “Solkadhi”, I thought it will be something made with curd, but to my surprise, it had totally different flavors.
It was a beautiful combination of Kokum and Coconut Milk, and it tasted so good.
It is generally served as a drink or as a side dish to your meals.
We enjoyed this as a side dish with a vegetarian Goan Thali and I still remember that heavenly meal, which I still crave for.
So, when I came back home, one afternoon the husband requested this drink.
And when I looked for the ingredients. they were all available in my pantry.
So I quickly put together all the ingredients and made this delicious Sol Kadhi.
Do give this a try and make it to sip during a lazy Summer afternoon or to serve as a side dish with meals.
What is Solkadi or Kokum Curry?
It is a famous drink introduced to us through the legacy of the Goan and Konkan region of India.
It is a slightly pinkish drink which can be relished after a spicy meal.
Solkadi is a soothing digestive drink made from kokum fruit (Garcinia Indica or Amsol) and coconut milk.
It is also called Kokum Curry, Goan Sol, Solkadhi or Kokum Kadhi.
Some people even relish Solkadi like curry and eat it along with Steamed Rice or Zeera Rice.
However, I like it more as a drink which I sip at ease after lunch or dinner.
Well, by now you know that Sol Kadhi is made with Kokum and Coconut Milk.
But what are the other ingredients used to make this delicious drink?
The other ingredients are – grated coconut, ginger, green chillies, salt, and water.
For this recipe, you will need both, thick and thin coconut milk to get the right consistency.
Therefore, first, strain the coconut milk from the mixture and keep it aside.
Now in the leftover coconut mixture, add more water, grind and then strain it again to get thin coconut milk.
This Konkani drink is popular for its digestive properties. I felt as if my stomach was soothed after drinking Sol Kadhi.
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 infection.
Also, coconut helps us to attain healthy body weight, coconut being rich with dietary fiber remains in my book of healthy ingredients.
Where to buy Kokum from?
These days dried Kokum flowers are available easily in any supermarket. You can also use Kokum juice if flowers are not available. You can order the rind from here online.
Just as Gudi Padwa marks the beginning of a new year, let us also explore new cuisine and recipes as we did today by learning about Sol Kadhi.
For this weekend, you could serve your friends Sol Kadhi shots and I bet that they all would love its traditional flavors.
You can give this Solkadhi a tempering of mustard seeds, cumin, and hing in ghee.
Just heat 2 tsp ghee in a pan. Once it is hot, add cumin seeds, mustard seeds, and hing and let them crackle for a few seconds.
Add a few curry leaves and let them crisp.
Pour this tempering over the prepared solkadi and mix well.
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 kokum in 2 glasses of water. Strain and discard the pulp.
Now add 1 tbsp sugar, salt, and 1/4 tsp hing in the kokum mixture and mix until sugar dissolves completely.
Add chopped coriander leaves, green chillies, and grated ginger.
Adjust the amount of water. Give a tempering of mustard seeds, cumin seeds, and curry leaves if you wish to.
Step By Step Recipe
Soak dried kokum in a cup of hot water for 30 minutes. Mash the kokum nicely and squeeze and discard the pulp.
Soak grated coconut in a cup of water in the jar of blender for 10 minutes. Blend it along with ginger and green chilli to make a smooth paste.
Strain using a mesh strainer to get fresh thick coconut milk.
Again add a cup of water in the same coconut pulp and grind for a minute. Strain again to get thin coconut milk.
Add thick coconut milk, thin coconut milk and Kokum water in a jar.
Add salt and a cup of water and mix well.
- 15-20 pieces Dried Kokum
- 1 cup Fresh Coconut (Grated)
- Salt to taste
- 1/2 inch Ginger (Chopped)
- 1 Green chilli (Chopped)
- Fresh coriander for garnishing
- Soak dried kokum in a cup of hot water for 30 minutes.
- Mash the kokum nicely and squeeze and discard the pulp.
- Soak grated coconut in a cup of water in the jar of blender for 10 minutes.
- Blend it along with ginger and green chilli to make a smooth paste.
- Strain using a mesh strainer to get fresh thick coconut milk.
- Again add a cup of water in the same coconut pulp and grind for a minute.
- Strain again to get thin coconut milk.
- Add thick coconut milk, thin coconut milk and Kokum water in a jar.
- Add salt and a cup of water and mix well.
- Garnish with coriander leaves.
- Serve it at room temperature or chill it before serving.