Sol Kadhi
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
5 steps. 5 minutes total.
- 1
Step 1
- a.Prepare Kokum Extract
- b.In a medium bowl, soak the kokum pieces in 1 cup of warm water for about 15-20 minutes. This will soften them and help release their flavor.
- c.After soaking, use your hands to squeeze the kokum pieces thoroughly in the water to extract all the tangy juice.
- d.Strain this liquid through a fine-mesh sieve into a large mixing bowl. Discard the squeezed kokum pulp.
- 2
Step 2
- a.Extract Fresh Coconut Milk
- b.While the kokum is soaking, add the fresh grated coconut, green chilies, ginger, and garlic to a blender.
- c.Pour in 1 cup of water and blend on high for 1-2 minutes until you have a smooth, thick paste.
- d.Line a sieve with a muslin cloth and place it over a bowl. Pour the coconut mixture into the cloth and squeeze tightly to extract the thick, first-press coconut milk. Collect this in the bowl.
- e.Transfer the leftover coconut pulp back to the blender, add the remaining 1 cup of water, and blend again for 30-40 seconds. Strain this through the same muslin cloth to get the thin, second-press coconut milk.
- f.Combine both the thick and thin coconut milk extracts.
- 3
Step 3
- a.Combine and Season
- b.Gently pour the freshly extracted coconut milk into the bowl containing the strained kokum extract.
- c.Stir well to combine. You will see the mixture turn into a beautiful, pale pink color.
- d.Add salt to taste and stir until it is completely dissolved.
- 4
Step 4
- a.Prepare the Tempering (Tadka)
- b.Heat the coconut oil in a small pan (tadka pan) over medium heat. The oil is ready when a mustard seed sizzles upon contact.
- c.Add the mustard seeds and let them splutter, which should take about 30 seconds.
- d.Add the cumin seeds and hing, and sauté for another 10 seconds.
- e.Finally, add the curry leaves. Be careful as they will crackle. Sauté until they become crisp, about 15-20 seconds.
- 5
Step 5
- a.Finish and Serve
- b.Immediately pour the hot tempering over the prepared Sol Kadhi. Stir gently to incorporate the flavors.
- c.Garnish with finely chopped coriander leaves.
- d.For the best taste, chill the Sol Kadhi in the refrigerator for at least 30 minutes before serving. Serve cold as a digestive drink after a meal or as a refreshing accompaniment.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic and creamy flavor, always use freshly grated coconut. Desiccated or frozen coconut will not yield the same results.
- 2Never heat Sol Kadhi after combining the coconut milk and kokum extract, as this will cause the coconut milk to curdle.
- 3Adjust the number of kokum pieces based on their sourness and your personal preference. You can start with fewer and add more extract if needed.
- 4For a quicker version, you can use store-bought kokum concentrate (agal) and canned coconut milk, but the flavor of the fresh version is superior.
- 5If you prefer a milder flavor, you can skip the garlic and reduce the amount of green chili.
Adapt it for your goals.
Jain Version
For a Jain-friendly Sol Kadhi, omit the ginger and garlic from the recipe. The flavor will be slightly different but still delicious.
No TemperingNo Tempering
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.
Sweeter VersionSweeter 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.
Using Kokum AgalUsing Kokum Agal
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.
Why this is on our healthy list.
Excellent Digestive Aid
Sol Kadhi is traditionally consumed after meals as it aids digestion, prevents bloating, and soothes the stomach lining, especially after a spicy meal.
Natural Body Coolant
Both kokum and coconut have natural cooling properties, making Sol Kadhi an excellent beverage to consume during hot weather to combat heat and dehydration.
Rich in Antioxidants
Kokum contains Garcinol, a potent antioxidant that helps neutralize free radicals, reduce inflammation, and protect body cells from damage.
Promotes Heart Health
The healthy fats (MCTs) in fresh coconut milk can help improve cholesterol levels. Kokum is also known to have properties that support cardiovascular health.
Frequently asked questions
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.