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A quintessential cooling beverage from the coastal regions of Maharashtra and Goa. This refreshing and tangy digestive drink, made with creamy coconut milk and sour kokum, boasts a beautiful natural pink hue. It's the perfect antidote to spicy food and hot weather.
Prepare Kokum Extract: In a bowl, soak the dried kokum pieces in 1 cup of warm water for about 20-30 minutes. After soaking, squeeze and mash the kokum with your fingers to release its essence. Strain this liquid through a fine-mesh sieve into a large mixing bowl, pressing the pulp to extract all the flavor. Discard the solids.
Extract Coconut Milk: While the kokum is soaking, place the fresh grated coconut, green chili, ginger, and garlic into a blender. Add 2 cups of warm water and blend on high for 1-2 minutes until you have a smooth paste. Strain this mixture through a muslin cloth or a fine sieve into a separate bowl, squeezing firmly to extract the thick coconut milk. Return the leftover coconut pulp to the blender, add the remaining 2 cups of warm water, blend for another minute, and strain again to get the thin milk. Combine both batches of coconut milk.
Combine and Season: Pour the freshly extracted coconut milk into the bowl with the kokum extract. Add salt and optional sugar. Stir well until everything is thoroughly combined. The mixture will turn a beautiful light pink color.
Chill: Place the solkadhi in the refrigerator to chill for at least 1 hour. This drink is best enjoyed cold.
Prepare Tempering (Tadka): Just before serving, heat ghee in a small tadka pan over medium heat. Once hot, add the mustard seeds and allow them to splutter. Immediately add the hing and curry leaves, and sauté for a few seconds until the leaves are crisp.
Serve: Pour the hot tempering over the chilled solkadhi. Garnish with finely chopped coriander leaves and serve immediately as a digestive drink after a meal or as a refreshing appetizer.
A quintessential cooling beverage from the coastal regions of Maharashtra and Goa. This refreshing and tangy digestive drink, made with creamy coconut milk and sour kokum, boasts a beautiful natural pink hue. It's the perfect antidote to spicy food and hot weather.
This maharashtrian recipe takes 25 minutes to prepare and yields 4 servings. At 128.67 calories per serving with 1.43g of protein, it's a beginner-friendly recipe perfect for beverage or side or appetizer.
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To make this recipe fully vegan, simply replace the ghee in the tempering with coconut oil or any other neutral vegetable oil.
Omit the garlic and ginger for a simpler, sattvic version that is equally refreshing.
Increase the number of green chilies or add a pinch of red chili powder to the tempering for an extra kick.
If short on time, use 1.5 cups of canned full-fat coconut milk diluted with 2.5 cups of water instead of extracting fresh milk. Combine with kokum agal (concentrate) for a quick preparation.
The primary ingredient, kokum, is well-known for its ability to improve digestion, relieve acidity, and prevent bloating, making Solkadhi an ideal post-meal drink.
Solkadhi has excellent cooling properties that help combat body heat, making it a perfect beverage for hot and humid climates.
Kokum contains Garcinol, a powerful antioxidant that helps neutralize free radicals, reduce inflammation, and promote overall cellular health.
The fresh coconut milk provides medium-chain triglycerides (MCTs), which are healthy fats that can provide a quick source of energy and support heart health.
One serving of Solkadhi (approximately 1 cup or 245g) contains around 120-150 calories, primarily from the healthy fats in the coconut milk.
Yes, Solkadhi is considered very healthy. It's a natural digestive, helps cool the body, and is rich in antioxidants from kokum. The lauric acid in coconut milk has antimicrobial properties.
While fresh coconut milk provides the most authentic and superior flavor, you can use canned coconut milk in a pinch. Use 1.5 cups of full-fat canned coconut milk mixed with 2.5 cups of water to achieve the right consistency.
Solkadhi curdles if it is heated after the coconut milk and acidic kokum extract are combined. Always mix them at room temperature and serve chilled. Do not reheat.
Solkadhi is best consumed fresh on the same day. However, you can store it in an airtight container in the refrigerator for up to 2 days. The flavor might change slightly over time.
This recipe uses ghee for tempering, making it vegetarian but not vegan. To make it vegan, simply substitute the ghee with coconut oil or another plant-based oil.
This recipe goes great with these complete meals
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