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!
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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, this vegan drink is a beautiful combination of kokum (Garcinia Indica) and coconut milk, and it tastes amazing.
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.
Ingredients
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 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.
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 an already grated coconut from an Indian grocery store. You will find it in the freezer section.
Others – You will also need chopped ginger, green chili peppers, and salt to taste. You can adjust the amount of green chilies peppers, as per your taste and the spice level you need.
How To Make Solkadhi
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.
The color of the solkadhi will depend on the quality of kokum used. It ranges from brownish to dark pinkish.
Add 1 cup grated fresh coconut to a blender along with ½ inch piece of ginger (chopped) and 1 teaspoon chopped green chili pepper. 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.
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. Add kokum juice to the bowl and stir well.
Add salt to taste, 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 right away, add a few ice cubes to the serving glasses.
Health Benefits
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 into small pieces and either remove the brown skin using a vegetable peeler or a knife or use it as is.
Variations
Tempered Solkadhi – You can give this solkadhi a tempering of mustard seeds, cumin seeds, and asafetida in ghee.
Heat 2 teaspoon ghee in a small pan. Once it is hot, add cumin seeds, mustard seeds, 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 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 dry kokum pieces in 2 glasses of water. Mash and discard the pulp. Now add 1 tablespoon sugar, salt, and ¼ teaspoon asafetida to the kokum mixture and mix until 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.
Serving Suggestions
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.
Storage Suggestions
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. Stir it well, before consuming again.
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Recipe Card
Solkadhi Recipe
Ingredients
- 15-20 pieces dried kokum
- 1 cup grated fresh coconut
- salt to taste
- ½ inch piece of ginger (chopped)
- 1 teaspoon chopped green chili peppers
- 1 tablespoon chopped cilantro
Instructions
- 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. The color of the solkadhi will depend on the quality of kokum used. It ranges from brownish to dark pinkish.
- Add 1 cup grated fresh coconut to a blender along with ½ inch piece of ginger (chopped) and 1 teaspoon chopped green chili pepper. Add 1 cup of water and blend to make a smooth paste.
- Strain the coconut mixture in a large non-reactive glass bowl or a jug using a fine-mesh strainer to get thick coconut milk.
- Transfer the leftover coconut pulp back to the blender. Add another cup of water and blend again for 8-10 seconds. Strain again to get thin coconut milk.
- Add kokum water to the bowl and stir well.
- Add salt to taste, 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 right away, add a few ice cubes to the serving glasses.
Cleo24
Tasted perfect!