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A refreshing and tangy pink-hued drink from the Konkan coast. Made with coconut milk and sour kokum, this digestive cooler is the perfect balance to a spicy meal.
For 4 servings
Prepare Kokum Extract
Extract Fresh Coconut Milk
A refreshing and tangy pink-hued drink from the Konkan coast. Made with coconut milk and sour kokum, this digestive cooler is the perfect balance to a spicy meal.
This maharashtrian recipe takes 20 minutes to prepare and yields 4 servings. At 134.46 calories per serving with 1.44g of protein, it's a beginner-friendly recipe perfect for beverage or side.
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Combine and Season
Prepare the Tempering (Tadka)
Finish and Serve
For a Jain-friendly Sol Kadhi, omit the ginger and garlic from the recipe. The flavor will be slightly different but still delicious.
Some traditional recipes skip the tempering. You can simply mix all the ingredients (except those for tempering) and serve chilled for a simpler, raw version.
In some regions, a small piece of jaggery (about 1/2 teaspoon, grated) is added to balance the tanginess. Dissolve it in the warm kokum water.
If you're short on time, use 3-4 tablespoons of ready-made kokum agal (concentrate) instead of soaking dried kokum. Mix it with 1 cup of water and proceed with the recipe.
Sol Kadhi is traditionally consumed after meals as it aids digestion, prevents bloating, and soothes the stomach lining, especially after a spicy meal.
Both kokum and coconut have natural cooling properties, making Sol Kadhi an excellent beverage to consume during hot weather to combat heat and dehydration.
Kokum contains Garcinol, a potent antioxidant that helps neutralize free radicals, reduce inflammation, and protect body cells from damage.
The healthy fats (MCTs) in fresh coconut milk can help improve cholesterol levels. Kokum is also known to have properties that support cardiovascular health.
Yes, Sol Kadhi is considered very healthy. It is a natural digestive, helps cool the body, and is known to prevent acidity. The key ingredient, kokum, is rich in antioxidants and has anti-inflammatory properties. Coconut milk provides healthy fats.
One serving of Sol Kadhi (approximately 1 cup or 240ml) contains around 115-125 calories, primarily from the healthy fats in the coconut milk.
You can, but the flavor and texture will be different. Freshly extracted coconut milk gives a lighter, more authentic taste. If using canned, choose a full-fat, unsweetened version and dilute it with water to achieve the right consistency.
Sol Kadhi can curdle if it's heated after the acidic kokum extract is mixed with the coconut milk. It can also curdle if the salt is added to the coconut milk before the kokum extract. Always mix the kokum water and coconut milk first, then add the salt.
Sol Kadhi 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. The flavors are best when it's well-chilled.
This recipe goes great with these complete meals
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