Solkadhi (Solkadi, Kokum Drink, Kokum Curry)
on Feb 02, 2021, Updated Dec 21, 2023
Solkadhi (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.
You might like some more coastal recipes: Pomfret Fry, Chicken Vindaloo, Mangalorean Chicken Sukka, and Goli Baje.
My search for traditional and authentic recipes is never-ending! I keep looking for regional dishes 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, Solkadhi. Solkadhi is popular not only in Goa but also in the coastal regions of Maharashtra (Konkan region).
It was the only respite after eating a spicy Konkani fish thali, and I remember gulping down two or three glasses to pacify my burning mouth.
I was later told that this drink must be had in moderation as it can cause stomach discomfort to some people if had in excess. Thankfully, I had no such side effect.
About Solkadhi
Also known as Solkadi, Sol Kadhi, Goan Sol, Kokum Curry, and Kokum Drink, it is a drink made using Kokum and coconut milk.
Slightly pinkish (mauve-hued), 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.
Ingredients
Kokum – Kokam is a fruit from the same family as mangosteen. It 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 it 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 can get kokum at your nearby Indian grocery store or order it online.
The color of solkadhi will depend on the type of kokam used. It can range from brownish to dark pinkish.
Coconut – This sol kadhi recipe uses fresh coconut. To save time, you can buy an already-grated coconut from an Indian grocery store. It is 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 to your taste and your desired spice level.
How To Make Solkadhi
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.
Make Coconut Milk
Add the following ingredients to a blender.
- 1 cup grated fresh coconut
- ½ inch piece of ginger (chopped)
- 1 teaspoon chopped green chilies
Add 1 cup of water and blend until smooth.
Tip – To make the color dark pink, blend 2-3 pieces of beetroot with coconut.
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 the following ingredients and mix well.
- ½ teaspoon salt
- 1 tablespoon chopped cilantro
- 1 cup of water
Solkadhi is ready. Chill it for a few hours before serving. Add a few ice cubes to the serving glasses to serve it immediately.
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Solkadhi Recipe (Solkadi, Kokum Curry, Kokum Drink)
Ingredients
- 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)
Instructions
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.
Tasted perfect!