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
Ingredients
- 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
Instructions
- 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
Video
Notes
- 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.