The Ultimate Solkadhi Recipe

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Made with tangy kokum and creamy coconut milk, this Authentic Sol Kadhi recipe will transport your taste buds to the sunny shores of the Konkan region in India. Quick, easy-to-make, and super delicious!🌴😍

solkadhi recipe pin

About Sol Kadhi

Solkadhi is a beloved beverage and an important part of Malvan, Goan, and Konkan cuisine.

Made with tangy kokum petals and creamy coconut milk, flavored with spices, this refreshing beverage is perfect for cooling off on sunny days or as a digestive aid after a hearty meal.

There are many ways to make solkadhi at home with slight variations of spices, it can be made with store-bought coconut milk or homemade coconut milk.

Today, I am sharing my Mom’s Solkadhi recipe which is much loved in our family. I should note that we enjoy solkadhi two ways as a beverage after meals as it aids in digestion or as a curry tempered with spices.

Why You’ll Love This

  • A unique and refreshing taste
  • Has cooling properties
  • Perfect for hot summer days
  • Aids in Digestion
  • A healthier alternative to artificially flavored drinks
  • Suitable for Vegetarians and Vegans
solkadhi image

Difference between the Malvani Solkadhi Recipe and the Goan Solkadhi Recipe

The Malvani Solkadhi Recipe and Goan Solkadhi Recipe have slight regional variations in preparation methods and ingredients.

Malvani Solkadhi may not always include tempering while Goan Solkadhi is subtly spiced with ginger and tempering adding an extra layer of flavor to the drink.

Typically, Malvani Solkadhi includes coconut milk, kokum (Garcinia indica), green chilies, garlic, carom seeds, and cumin seeds.

Goan Solkadhi includes coconut milk, and kokum, and may have variations in spice choices.

Check Out the Recipe Video!

Malvani Solkadhi Recipe

Step 1 – Make Kokum Syrup

Heat water in a pan and add kokum petals to it. Let it boil for 8-10 minutes. Let the boiled water come to room temperature.

Sol Kadhi Recipe Step 1

Step 2 – Make Spiced Homemade Coconut Milk

In a blending jar, add the grated coconut, green chilies, cumin seeds, carom seeds, and ginger. Add some warm water and form a smooth paste.

Sol Kadhi Recipe Step 2

Step 3 – Strain the Coconut Milk

Strain the coconut mixture using a fine sieve or cheesecloth and extract the coconut milk. Repeat the process 2-3 times by adding warm water while blending.

Sol Kadhi Recipe Step 3

Step 4 – Combine Kokum and Coconut Milk

Mix the coconut milk and kokum extract. Make sure the kokum extract is at room temperature or else the coconut milk might curdle.

Sol Kadhi Recipe Step 4

Step 5 – Season the Drink

Add salt and sugar according to your taste and stir the mixture thoroughly. Garnish the Solkadhi with fresh coriander leaves.

Step 6 – Garnish & Serve

If you like you can serve it as kokum curry by adding a tempering.

In a small pan, heat oil, add mustard seeds, curry leaves, cumin seeds, and chopped garlic. Pour the tempering over the Solkadhi and stir well.

Serve Solkadhi chilled as a refreshing drink.

Sol Kadhi Recipe Step 5

Serving Suggestions

Sol Kadhi is best enjoyed chilled. After combining the ingredients, refrigerate it for an hour or two before serving for the best taste.

Garnish your Sol Kadhi with freshly chopped coriander leaves, to add more freshness to the drink.

Traditionally, Sol Kadhi is served alongside spicy non-vegetarian dishes such as fish curry, prawn pulao, or other spicy dishes.

You might also like – Prawns Pulao with Coconut Milk

Recipe Tips

  • Use freshly grated coconut for this recipe. Extracting coconut milk from desiccated coconut is difficult, it would be better to use store-bought coconut milk or freshly grated coconut.
  • You can also use store-bought unsweetened kokum syrup if you don’t have dried kokum petals.
  • To enhance the vibrant pink color of the drink, you can add a piece of beetroot while boiling the kokum petals. It is the trick used by restaurants.
  • Experiment with spices while making coconut milk. Feel free to customize it to your liking.
  • Solkadhi is best consumed chilled. It can be made ahead of time and stored in the refrigerator for up to a day.
solkadhi recipe featured image

FAQ’s about Solkadhi Recipe

1. Is solkadhi good for acidity?

While solkadhi may not be a direct remedy for acidity, it can be a flavorful, cooling, and refreshing addition to your diet.

2. Is solkadhi good for weight loss?

Solkadhi can be a flavorful addition to your diet, but its impact on weight loss depends on factors like ingredients and overall diet.

3. Is kokum and tamarind same?

No, kokum and tamarind are not the same. Kokum is a small, dark purple to black, berry-like fruit whereas Tamarind is a brown, pod-like fruit with a hard outer shell.

While both are used as souring agents in various Indian cuisines, they have different flavors. Tamarind has a sharp tangy sourness, while kokum has a mild sweet, and tangy taste.

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solkadhi recipe pin

Sol Kadhi

A refreshing and tangy drink from the Konkan region of India. It is made using coconut milk, kokum, and a blend of spices. Solkadhi is often served as a digestive or a cooling beverage
Cook Time 30 minutes
Total Time 30 minutes
Course Drinks
Cuisine Indian
Servings 6 servings


  • 2 cups coconut grated
  • 1/4 cup dried kokum petals
  • warm water as required
  • 3-4 nos green chilies
  • 1/4 teaspoon carom seeds
  • 1/4 teaspoon cumin seeds
  • 1/2 inch ginger
  • 1/8 teaspoon sugar
  • salt to taste
  • 1/4 cup coriander leaves chopped


  • Boil the kokum in water for about 8-10 minutes until it becomes soft and releases its color and tanginess. Let the kokum extract come to a room temperature.
    1/4 cup dried kokum petals
  • In a blender jar, combine the grated coconut, green chilies, carom seeds, cumin seeds, and a little water. Blend everything together to form a smooth paste.
    2 cups coconut, 3-4 nos green chilies, 1/4 teaspoon carom seeds, 1/4 teaspoon cumin seeds, 1/2 inch ginger
  • Strain the coconut mixture through a sieve to remove any residue or solids. Repeat the process 2-3 times by adding warm water.
    warm water
  • Mix the kokum extract and coconut milk. Add the sugar and salt to the Sol Kadhi mixture. Stir well to incorporate the flavors.
    1/8 teaspoon sugar, salt
  • Adjust the consistency by adding water if needed. The Sol Kadhi should have a smooth and slightly thick consistency.
  • Garnish with freshly chopped coriander leaves.
    1/4 cup coriander leaves



  • Use fresh kokum and coconut to get the best flavor.
  • Sol Kadhi is typically served chilled. Allow it to cool in the refrigerator for a few hours before serving to enhance its refreshing quality.
Keyword Indian Drink Recipes, Solkadhi

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