Mumbai: Sol Kadhi is a popular coastal dish, particularly cherished in Maharashtra, Goa, and the Konkan region. Made with kokum extract and coconut milk, this cooling drink is often served with steamed rice or consumed on its own as a digestive after a heavy meal. The dish is known for its refreshing tangy flavour and soothing properties, making it a staple in traditional meals, especially during hot summers.
The preparation of Sol Kadhi is simple and requires minimal ingredients, yet it delivers an incredible burst of flavour. Some regions prefer to boil the mixture with a tempering of spices, while others simply mix it raw for a fresher taste. No matter the variation, the combination of kokum’s tanginess and coconut milk’s richness creates a perfect balance, making this dish an absolute delight.
Sol Kadhi Recipe
Preparation and cooking time
Prep time: 30 minutes
Cook time: 5 minutes
Total time: 35 minutes
Servings: 4
Ingredients
8 fresh or dried kokum (kokam/punarpuli)
2 cups water
2 tsp oil
1 tsp cumin seeds (jeera)
10 curry leaves (kadi patta)
3 cloves garlic, finely chopped
2 green chillies, finely chopped
2 cups thick coconut milk
Salt to taste
¼ tsp crushed black pepper (optional)
A handful of finely chopped coriander leaves
Method
Soak the kokum:
In a bowl, soak kokum in hot water for at least 30 minutes to release its tangy flavour.
Once softened, squeeze out the juice and set it aside. Discard the pulp.
Prepare the tempering:
Heat oil in a large kadai (pan) over medium heat.
Add cumin seeds and let them splutter.
Toss in curry leaves, chopped garlic, and green chillies. Sauté until fragrant.
Make the kokum base:
Pour in the strained kokum juice and bring it to a gentle boil.
Add coconut milk and seasoning:
Reduce the heat to low-medium and add thick coconut milk (to prevent curdling).
Stir well and season with salt to taste.
Final cooking and garnishing:
Let the mixture simmer for 1-2 minutes while stirring occasionally.
Sprinkle in chopped coriander leaves and crushed black pepper for enhanced flavour (optional).
Serve and enjoy:
Sol Kadhi is now ready! Serve it chilled or warm.
It pairs perfectly with steamed rice or can be enjoyed as a refreshing digestive drink.
Pro Tips:
- Using hot water speeds up the extraction of kokum juice.
- To retain the fresh flavours, you can skip boiling and simply mix kokum juice with coconut milk, garlic, and chillies.
- Avoid excessive boiling after adding coconut milk, as it may curdle.
- For a unique twist, add garlic and green chillies while extracting coconut milk.
Apart from its delicious taste, Sol Kadhi offers several health benefits. Kokum is well known for its digestive properties, helping to reduce acidity and promote gut health. It is also rich in antioxidants and supports weight management, skin health, and heart health. Combined with coconut milk, which provides essential nutrients and good fats, this dish becomes both nourishing and flavorful.
Whether you enjoy it with a plate of steaming rice or as a refreshing drink, Sol Kadhi is a simple yet versatile recipe that adds a touch of coastal charm to any meal. Try this easy-to-make dish and experience the goodness of kokum and coconut milk in every sip! Sol Kadhi, also known as Kokum Curry or Kokum Kadhi, is a traditional Konkan and Goan delicacy made with kokum extract, coconut milk, and Indian spices. This light, tangy, and flavourful drink is not just a delicious accompaniment to rice but also a great digestive aid. Whether enjoyed as a side dish or a refreshing drink, Sol Kadhi is a must-try recipe for its taste and health benefits. Food & Drink Lifestyle News -Fashion Trends, Beauty Tips, Celebrity Party News, Relationship advice, Travel and Food Tips
