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A refreshing and tangy digestive drink from the Konkan coast, made with creamy coconut milk and sour kokum. Its beautiful pink hue and cooling properties make it the perfect accompaniment to spicy meals.
Prepare the Kokum Extract: In a bowl, soak the dried kokum pieces in 1 cup of warm water for 20-30 minutes. Once softened, squeeze the kokum with your hands to release all its essence into the water. Strain this liquid into a large mixing bowl and discard the squeezed kokum solids.
Prepare the Coconut Milk Base: In a blender, combine the freshly grated coconut, green chillies, ginger, and optional garlic cloves. Add 1 cup of warm water.
Blend and Extract Thick Milk: Blend the coconut mixture on high for 1-2 minutes until it forms a smooth, thick paste. Place a fine-mesh sieve or a muslin cloth over the bowl containing the kokum extract and pour the coconut paste into it. Press down firmly on the pulp to extract all the thick, creamy coconut milk.
Extract Thin Milk: Return the leftover coconut pulp to the blender. Add the remaining 1 cup of warm water and blend again for 1 minute. Strain this thin milk into the same bowl. Discard the final pulp.
Season the Solkadi: Add salt and optional sugar to the coconut-kokum milk. Stir well with a spoon until everything is completely dissolved. You will see the solkadi turn a beautiful, pale pink color.
Prepare the Tempering (Tadka): Heat coconut oil in a small pan (tadka pan) over medium heat. Once the oil is hot, add the mustard seeds and allow them to splutter, which takes about 30 seconds. Immediately add the hing and curry leaves, and let them sizzle for another 10-15 seconds until fragrant.
A refreshing and tangy digestive drink from the Konkan coast, made with creamy coconut milk and sour kokum. Its beautiful pink hue and cooling properties make it the perfect accompaniment to spicy meals.
This maharashtrian recipe takes 20 minutes to prepare and yields 4 servings. At 99.66 calories per serving with 1.07g of protein, it's a beginner-friendly recipe perfect for beverage or side.
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Combine and Chill: Carefully pour the hot tempering over the prepared solkadi and give it a gentle stir. Garnish with finely chopped coriander leaves. For the best taste, chill the solkadi in the refrigerator for at least 1 hour before serving.
For a simpler, raw version, you can skip the tempering step entirely. Just mix all the base ingredients, season, and chill.
To make it Jain-friendly, omit the ginger and garlic from the recipe.
Increase the sugar slightly or dissolve a small piece of jaggery in the warm kokum water for a subtly sweet taste, which is a common variation in some households.
Add a few fresh mint leaves along with the coconut while blending for an extra refreshing and aromatic twist.
Kokum is renowned for its digestive properties. It contains Garcinol, which has anti-inflammatory and antioxidant effects, helping to soothe the digestive tract and prevent acidity after a heavy meal.
Solkadi is a traditional beverage consumed to cool the body, especially during hot weather. It helps prevent dehydration and provides relief from the heat.
The fresh coconut milk is a great source of medium-chain triglycerides (MCTs). These are easily digestible fats that provide a quick source of energy and support heart health.
The tangy and savory flavors of solkadi act as an excellent palate cleanser and appetizer. It is often served with meals to stimulate appetite and enhance the dining experience.
One serving (approximately 1 cup or 190g) of Konkani Solkadi contains around 110-130 calories, primarily from the healthy fats in the fresh coconut milk.
Yes, Solkadi is considered very healthy. It's a natural digestive, helps combat acidity, and has cooling properties. The kokum provides antioxidants, and the fresh coconut milk offers healthy fats.
You can, but for the most authentic flavor and texture, fresh coconut milk is highly recommended. If using canned, choose a full-fat, unsweetened variety and you may need to dilute it with a little water.
Solkadi curdles if it is heated after the coconut milk has been added. Coconut milk is sensitive to heat and will split. Always prepare the base at room temperature and pour the hot tempering over it.
Solkadi is best consumed fresh on the day it is made. You can store it in an airtight container in the refrigerator for up to 24 hours, but the flavors are most vibrant when fresh.
Kokum is a dried fruit from the mangosteen family, prized for its unique sour flavor and deep red color. There is no perfect substitute. In a pinch, you could use a small amount of tamarind paste, but this will significantly change the authentic taste and color of the drink.
This recipe goes great with these complete meals
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