Sol Kadhi Recipe/Kokum Curry

Sol Kadhi or Sol Kadi is a soothing summer drink/appetizer from the Konkan/coastal regions of Western India. It is prepared with coconut milk and dried kokum peels, a sour fruit form the coastal regions of Western India.

An ideal drink for the hot and humid Indian summers, a cooling and refreshing natural energy drink. If you still haven't tried this cooling drink and then it's time to try this now.

What is Sol Kadhi/Solkadhi

A refreshing cooling drink with mild tart flavour, from coastal regions of India. It is made with fresh coconut milk and kokum and is a popular food item in the regional Goan, Malvani and Maharashtrian cuisine. I tasted it for the first time at a friend's' place in Mumbai and immediately fall in love with it.

Solkadi/Kokum Curry is consumed as an appetizer or as a side with meals or simply with rice. You can have it as an after meal just like the Chaas. In hot and sweltering summers it instantly energises and cools you down.

What is Kokum

Also as Garcinia Indica, kokam is native of coastal regions of Western India (Western Ghats). The fruit has acidic properties and has a tangy taste. It is used in regional recipes as souring and coloring agent, adds a mild tart flavour to dishes. Sol Kadhi and Kokum Sharbat/juice are the most popular and widely known dishes made with kokum. It is also known as Sweet Tamarind in the Konkan region.

Traditionally it is made with fresh homemade coconut milk but you can always make it from store bought/readymade (canned or tetra pack) coconut milk.

Benefits of KoKum

Kokum is known for it's anti inflammatory and antioxidant properties. It has been traditionally used in ayurveda as therapeutic medicine like many other indigenous Indian fruits and herbs.

One of the primary benefit of kokum is that it helps in weight loss. It contains a hydroxycitric acid that prevents cellulose and cholesterol formation, stabilizes the appetite and manages your hunger cravings.

Kokum also contains essential vitamins and minerals including Vit. C, Iron, Potassium and Calcium.

Why should you try Solkadhi

If you haven't tried Sol Kadhi, do try it once. You will love my easy and adaptable recipe and I am sure you are going to make it again and again. This refreshing tangy summer drink is:

• Replenishes the electrolyte balance of our body during harsh summers.
• It is plant based and gluten-free and rich in nutrients.
• A natural coolant which instantly cools down your body and mind.
• No cook and so easy to make.
• You can make it with fresh homemade or store bought coconut milk.

Ingredients to make Sol Kadhi

Kokum- Traditional Sol Kadhi is prepared with fresh kokum fruits in the regional areas. But in places where we can't find kokum it can also be prepared with dried kokum petals. Nowadays one can source Kokum from Azanon or other online stores, in other Indian states or Internationally. I stay in Delhi NCR and order it from Amazon. See the link at the end of the post to order online.

Coconut Milk- Solkadhi is prepared with fresh coconut milk as it is one of the main food ingredients in coastal areas. Though it is very easy to prepare coconut milk at home but if you have time limitations then you can make Solkadhi with store bought coconut milk. Check the below section on HOW TO PREPARE COCONUT MILK AT HOME.

Spices and Herbs- Black Salt or Pink Himalayan Salt, Roasted cumin seeds powder/cumin seeds, Jaggery/any other organic sugar.

For Tempering (optional)- Oil, Black Mustard Seeds/Rai, Dry Red Chilli.

Oil and Jaggery powder missing from the pic

How to prepare Sol Kadhi

There are two versions of this recipe. One is no cook and the other is cooked version. In this post I have shared No cook Sol kadhi recipe and we love having it as an after meal drink.

How to make Coconut Milk at home to make SolKadhi

To make fresh coconut milk take grated or chopped fresh coconut pieces.

In a grinder/blender take fresh coconut along with ginger and green chillies. Many people also add garlic cloves. I skipped it adding here.

Add 1 cup water (prefer chilled water) and blend to smooth mix.

Now strain the mixture in a strainer or in a cheesecloth, squeeze out all the milk.

Take the leftover coconut fibre and add 1 cup more water and again blend nicely.

Repeat it 2-3 times more until you get very little .

Coconut milk is ready. Store it in glass bottles and refrigerate, use as required.

You can use the leftover coconut in making coconut chutney, pachdi or curries.

Prepare Kokum juice

Soak Kokum in lukewarm water for at least 30 mins.

Then rub nicely the peels and squeeze the juice. Strain the mix and discard the leftover peel. Keep it aside to prepare Sol Kadhi.

Prepare Kokum Curry

In a mixing bowl or jar, take coconut milk. Add spices (salt, roasted cumin powder, jaggery powder) and kokum juice.

Nicely mix. Chill and serve it if having as an appetizer before meals or as a digestive drink after meals. Bring it to room temperature when having with rice along with vegetables of your choice.

Before serving add you can add tadka/tempering of curry leaves and mustard seeds.

To prepare the tempering heat oil in a pan. Add mustard seeds, dry red chilli and curry leaves.

Add to the solkadhi and cover it for few seconds for flavours to infuse.

Pls note-- I have also add 1 cube of frozen beetroot puree to add on the color and added beetroot benefits. You can add small 2-3 beetroot slices while making coconut milk.

How to make Goan Sol Kadhi with store bought Coconut Milk

• It takes just a few minutes to make Kokum Kadhi with canned or tetra pack coconut milk.
• Prepare Kokum juice.
• Finely chop or make coarse paste of ginger and green chillies.
• In a bowl add coconut milk, water (to dilute the thick coconut milk)

Serving Suggestions

Serve it chilled as an appetizer before meals or after meals as digestive drink. You can also serve it with your main meals just like Chaas or buttermilk. People also love to have it with steamed rice. Bring it to room temperature before serving with rice/meals.

How long can we store Sol Kadhi/Kokum Curry

SolKadhi stays good for 2-3 days when refrigerated. Skip adding fresh coriander if you are making a big batch to store for next 2-3 days. Do not store it for longer time.

More recipes with Coconut milk

Green Thai Curry, Red Thai Curry, Quinoa Kheer, Coconut Popsicles

Recipe Card

Do try this refreshing Konkani drink, it will gives instant relief from the harsh heat and also aids in preventing heat stroke.

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