Solkadhi

Name: Solkadhi
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 servings
Cuisine: maharashtrian
Ingredients: 12 pcs kokum (dried, or 15 pieces fresh); 1 cup water (hot, for soaking kokum); 1.5 cup coconut milk (thin, second extract or light coconut milk); 1 pinch salt; 2 pcs garlic (cloves, peeled); 1 pcs green chili (slit lengthwise); 0.5 tsp cumin seeds (roasted and roughly crushed); 0.5 tsp oil (for tempering); 0.5 tsp mustard seeds; 6 pcs curry leaves; 1 pinch asafoetida; 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.6/5(115)

TASTE SCORE

7/10

A refreshing, tangy, and lightly spiced digestive drink from the coastal Konkan region. Made with kokum and coconut milk, this beautiful pink-hued solkadhi is the perfect way to end a meal, cleansing the palate and aiding digestion with every soothing sip.

PREP

10m

COOK

SERVES

1 CUP

234 cal

SERVINGS

METHOD · 5 STEPS

prep · ~20 min
Soak the kokum.
Rinse the dried kokum pieces if they seem dusty. Place them in a bowl with the hot water and set aside to soak for at least 20 minutes. After soaking, crush the softened kokum with your fingers in the water, then strain the deep purple extract into a mixing bowl. Discard the spent kokum skins.
mix · ~2 min
Combine the solkadhi base.
Pour the thin coconut milk and the cold water into the bowl with the kokum extract. Add the salt. Crush the peeled garlic cloves lightly with the flat of a knife and add them to the liquid along with the slit green chili and the roasted, crushed cumin seeds. Stir everything together until a uniform pink color appears.
temper · ~2 min
Make the tempering.
1.Heat the oil in a small tadka pan over medium heat until shimmering.
2.Add the mustard seeds and let them pop and splutter completely.
3.Add the curry leaves and asafoetida, frying for just a few seconds until fragrant.
4.Immediately pour the sizzling tempering into the solkadhi mixture. Stir well.
TIPPour the tempering while it's still bubbling — the sizzle releases essential aromas into the drink.
rest · ~30 min
Let the solkadhi rest to develop flavor.
Allow the prepared solkadhi to sit at room temperature for about 30 minutes. This resting time is crucial, as it allows the gentle heat from the chili, the pungency of the garlic, and the tang of the kokum to fully infuse into the coconut milk.
TIPSolkadhi tastes even better when chilled for at least an hour before serving.
garnish
Garnish and serve.
Just before serving, stir the solkadhi well. Ladle it into glasses or bowls, garnish with a sprinkle of chopped coriander leaves, and serve cool or at room temperature. It is traditionally sipped as a digestive drink after a meal.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use fresh, thin coconut milk (second extract) for a light, non-greasy solkadhi.
2
Soak the kokum in hot water for at least 20 minutes to fully extract its tangy color and flavor.
3
Crush the garlic cloves lightly with a knife to release their oils without mincing them into the drink.
4
Roast and crush cumin seeds fresh — pre-ground cumin won't give the same smoky, aromatic punch.
5
Let the solkadhi rest for 30 minutes after tempering so the flavors meld and deepen.
6
Chill the solkadhi for at least an hour before serving for a more refreshing, palate-cleansing experience.
7
Pour the sizzling tempering directly into the liquid — the hot oil bloom is essential for aroma.

RECIPE VARIATIONS

Adapt it for your goals.

vegan

Vegan

This solkadhi is naturally vegan — no changes needed, as it uses only plant-based coconut milk and spices.

low oil

Low-oil

Skip the tempering entirely; simply blend the soaked kokum extract with coconut milk, garlic, chili, and cumin for a lighter, raw-flavored version that still tastes tangy and refreshing.

spicier