Sol Kadhi or Solkadi also known as kokum Curry 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 Malvani Sol Kadhi or Solkadi (Step by Step).
What is Sol Kadhi or Kokum Curry?
Sol Kadhi is a famous drink introduced to us through the legacy of Goan and Konkan region of India. It is a slightly pinkish drink which can be relished after a spicy meal.
Sol Kadhi 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 Sol Kadhi as a curry and eat it along with Zeera Rice. However, I like it more as a drink which I sip at ease after lunch or dinner.
Solkadi Benefits
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 diarrhoea, 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 flavours.
To keep on learning more #foodiehacks and recipes, I suggest you should quickly connect with me over Facebook, Twitter and Instagram. I hope you have already taken note of recipe for tangy Sol Kadhi, do send in your comments as soon as you try it!
Variations of Kokum Curry
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 solkadhi 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. Serve chilled.
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How to make Solkadi Step By Step
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.
Malvani Sol Kadhi Recipe
Sol Kadhi
Sol Kadhi is a soothing drink made from kokum fruit and coconut. Relish it as a drink or curry, its flavors are going to pleasantly surprise you every time!
Ingredients
- 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
Instructions
- 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.
Recipe Notes
You can give a tempering to Sol Kadhi for a change in taste.
Use a fine strainer to strain the kokum juice so that their are no particles in the drink.
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