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, Kerala Crab Curry, Mangalorean Chicken Sukka, and Goli Baje.
About Solkadhi
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.
During one of my trips to Goa, I got to taste this delicious drink, Solkadhi.
Also known as Solkadi, Sol Kadhi, Goan Sol, Kokum Curry, and Kokum Drink, it is a famous drink introduced to us through the legacy of the Goan and coastal regions of Maharashtra, that is, the Konkan region of India.
Slightly pinkish (mauve-hued), this vegan and gluten-free drink is a beautiful combination of kokum (Garcinia Indica) and coconut milk. It has a mildly tart and sweet flavor.
Sol kadhi 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 kokum 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 kokum 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 the spice level you need.
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.
Note – The color of the solkadhi will depend on the quality of kokum used. It ranges from brownish to dark pinkish.
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.
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 if you want to serve it immediately.
Variations
Tempered Solkadhi – You can give this sol kadhi recipe a tempering of mustard seeds, cumin seeds, and asafetida (hing) in ghee.
Heat 2 teaspoon ghee in a small pan. Once it is hot, add ½ teaspoon cumin seeds, ½ teaspoon brown mustard seeds, and ¼ teaspoon asafetida, and let them crackle for 3-4 seconds. Add 5-6 curry leaves and let them crisp. Pour this tempering over the prepared solkadhi and mix well.
Futi Kadhi – Sol kadhi can be made without coconut milk. 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. Add 1 tablespoon sugar, ½ teaspoon salt, and ¼ teaspoon asafetida to the kokum mixture and mix until the sugar dissolves completely.
Add 1 tablespoon chopped cilantro, 1 teaspoon chopped green chilies, and ½ teaspoon grated ginger. Adjust the amount of water. If desired, temper with mustard seeds, cumin seeds, and curry leaves. Serve chilled.
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Recipe Card
Konkani 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.
Cleo24
Tasted perfect!