Solkadhi (Solkadi) or Kokum Curry is a soothing digestive drink popular in Goa and Maharashtra (Konkan Region). It is made from dried kokum fruit and coconut milk. Relish it as a drink or a curry, its flavors are going to pleasantly surprise you every time!
About This Recipe
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, Solkadhi. A famous drink introduced to us through the legacy of the Goan and Konkan region of India.
When I read the name, “Solkadhi”, I thought it will be something made with yogurt, but to my surprise, it had totally different flavors. Slightly pinkish in color, it was a beautiful combination of Kokum and Coconut Milk, and it tasted so good.
Also called Kokum Curry, Goan Sol, Solkadi, or Kokum Kadhi, it is generally served as a drink or as a side dish to your meals. It has digestive and cooling properties. We enjoyed this as a side dish with a vegetarian Goan Thali and I 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 Solkadhi.
This Solkadhi is,
- Easy to make
- Good for digestion
- A Goan favourite
Kokum – Kokam is a fruit belonging to 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 in color.
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 a tart and sweet flavor to the dishes. 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 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.
Coconut – Fresh coconut is used in this solkadhi recipe. Grate it or chop it finely as we need to pulse it with water to get milk out of it. To save time, you can get already grated coconut from the market.
Others – You will also need chopped ginger, green chili, and salt to taste. You can adjust the amount of green chilies, as per your taste and spice level you need.
How to make Solkadhi?
Rinse the dried kokum lightly with water. Soak them in a cup of hot water for 30 minutes. Mash the kokum nicely in the water and squeeze with your palms. Discard the pulp. The color of the solkadhi will depend on the quality of kokum used. It ranges from brownish to dark pinkish.
Add the grated fresh coconut in the medium jar of a blender along with ginger and green chili. Add 1 cup of water and blend to make a smooth paste.
Strain using a soup strainer to get thick coconut milk.
Transfer the leftover coconut pulp back to the grinder. Add another cup of water and grind again for a few seconds. Strain again to get thin coconut milk.
Add thick and thin coconut milk and kokum water in a non reactive bowl or jug.
Add salt to taste, chopped coriander leaves, 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 right away, add a few ice cubes to the serving glasses.
This Konkani drink is popular for its digestive properties. I felt as if my stomach was soothed after drinking Solkadhi.
Solkadhi is an extremely cooling drink for your stomach. It cools the digestive system especially after eating hot and spicy food and therefore makes an excellent 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 infection.
Frequently Asked Questions
Opening a coconut is a tricky process but with some practice, you can do it easily.
To start with, remove the husk from the outside of the coconut and keep it on a sturdy surface.
I generally keep it on the backyard steps and not on my kitchen counter. Now using a heavy knife or a hammer, tap hard at the center of the coconut. It should break into two halves. If not, then try a few more times.
To take out the coconut meat, I freeze the halved shells for 6-8 hours. Then thaw them for an hour. Now insert a knife all along with the corners and the flesh comes out easily.
Cut the flesh in small pieces and either remove the brown skin using a vegetable peeler or a knife or use it as is.
Tempered Solkadhi – 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.
Futi Kadhi – Solkadhi 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 ¼ tsp hing in the kokum mixture and mix until sugar dissolves completely.
Add chopped coriander leaves, green chilies, 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 a great drink for Summer, as it is good for digestion and cools down your body.
You can’t store Solkadhi for more than a day. In case, you have leftovers, store them in an air-tight container in the fridge for a few hours. Shake it well, before consuming again.
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- 15-20 pieces dried kokum
- 1 cup grated fresh coconut
- salt to taste
- ½ inch chopped ginger
- 1 chopped green chili
- Fresh coriander for garnishing
- Rinse the dried kokum lightly with water. Soak them in a cup of hot water for 30 minutes. Mash the kokum nicely in the water and squeeze with your palms. Discard the pulp. The color of the solkadhi will depend on the quality of kokum used. It ranges from brownish to dark pinkish.
- Add the grated fresh coconut in the medium jar of a blender along with ginger and green chili. Add 1 cup of water and blend to make a smooth paste.
- Strain using a soup strainer to get thick coconut milk.
- Transfer the leftover coconut pulp back to the grinder. Add another cup of water and grind again for a few seconds. Strain again to get thin coconut milk.
- Add thick coconut milk, thin coconut milk and kokum water in a non reactive bowl or jug.
- Add salt to taste, chopped coriander leaves, 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 right away, add a few ice cubes to the serving glasses.