Sol Kadhi Quick Recipe
Prepare the Kokum:
Kokum – 10-12 pieces
Soak in 1 cup warm water for 10-15 minutes
Strain and discard the solids.
In a bowl crush well:
Green chilies – 2, chopped
Coriander leaves – 2 Tbsp, chopped
Cumin seeds – 1/2 tsp
Garlic – 2 pods
Salt – 1 tsp
Add the soaked kokum liquid to the mixture.
Add coconut milk and mix thoroughly:
Coconut milk – 1 cup
Chill and Serve:
Refrigerate for at least 1 hour to chill.
Stir well before serving.
Introduction
Sol Kadhi is a traditional and refreshing beverage from the coastal state of Maharashtra, India. Known for its vibrant pink color and tangy flavor, this drink is a harmonious blend of kokum (a tangy, dried fruit) and creamy coconut milk. Popular in Konkan cuisine, Sol Kadhi is cherished not only for its unique taste but also for its cooling properties, making it an ideal companion to spicy meals or a soothing drink to enjoy on a hot summer day. This beverage is packed with both flavor and health benefits, including aiding digestion and providing a burst of freshness.
Ingredients
To prepare Sol Kadhi, you will need a handful of simple yet flavorful ingredients:
- Kokum (dried): About 1/2 cup. Kokum lends a distinct tangy flavor to the drink, with a slightly sweet and sour taste that balances the richness of the coconut milk.
- Coconut milk: 2 cups. Opt for freshly squeezed coconut milk for a more authentic and richer flavor, or use canned coconut milk for convenience.
- Green chilies: 2, chopped. These add a hint of heat; adjust according to your spice preference.
- Ginger: 1 tsp, grated. Adds a warm undertone to the drink, enhancing its overall flavor.
- Garlic: 2 cloves, minced. Offers depth and complexity to the flavor profile.
- Coriander leaves: 2 tbsp, chopped. Fresh coriander leaves provide a burst of color and freshness.
- Cumin seeds: 1/2 tsp. These seeds give a warm, nutty flavor when tempered.
- Salt: To taste. Balances the flavors in the drink.
- Sugar: 1 tsp (optional). Adds a hint of sweetness to balance the tanginess of kokum.
- Water: 2 cups. Used for soaking the kokum and adjusting the consistency of the drink.
Step-by-Step Instructions
- Prepare Kokum: Begin by soaking the dried kokum in 2 cups of warm water for about 30 minutes. This softens the kokum and helps release its rich, tangy flavors into the water. After soaking, squeeze the kokum well to extract the juice. Strain and discard the solids, reserving the tangy kokum juice for the drink.
- Sauté the Spices: Heat a small amount of oil or ghee in a saucepan over medium heat. Add the cumin seeds and let them sizzle for a few seconds until aromatic. Follow this by adding the chopped green chilies, grated ginger, and minced garlic. Sauté the mixture, stirring frequently, until the garlic turns golden brown and releases its aroma. This tempering enhances the flavor profile of the Sol Kadhi.
- Combine and Cook: Pour the kokum extract into the saucepan with the sautéed spices and stir well to combine. Add the coconut milk, salt, and sugar (if using), stirring continuously to blend all the ingredients. Heat the mixture gently to warm it through, but avoid boiling to prevent the coconut milk from curdling.
- Finish and Garnish: Once everything is well combined and heated through, add the freshly chopped coriander leaves to the mixture and stir to distribute them evenly. Remove the saucepan from the heat and allow the Sol Kadhi to cool to room temperature.
- Serve: Chill the Sol Kadhi in the refrigerator for at least an hour before serving to enhance its refreshing qualities. Serve the drink cold in glasses, garnished with extra coriander leaves or a slice of lime for added elegance and flavor.
Cooking Tips
- Adjusting Spice Levels: To suit your taste, you can reduce the number of green chilies or remove them altogether for a milder drink. For those who enjoy a spicier kick, add extra chilies.
- Choosing Coconut Milk: Fresh coconut milk offers a richer, creamier texture compared to canned options. However, both work well. Make sure to stir the coconut milk thoroughly before adding it to prevent separation.
- Sweetness Balance: The addition of sugar is optional and should be adjusted according to the tanginess of the kokum and your preference. Start with a small amount and taste before adding more.
Nutritional Information
Each serving of Sol Kadhi provides approximately 100 kcal, with around 8g of fat, 1g of protein, and 8g of carbohydrates. These values can vary based on the exact ingredients and quantities used.
Serving Suggestions
- Presentation: Serve Sol Kadhi in chilled glasses to maintain its cooling and refreshing qualities. Garnish with additional chopped coriander or a slice of lime for a decorative and flavorful touch.
- Pairings: Sol Kadhi pairs wonderfully with spicy Indian dishes such as Pulao, Biryani, or even a spicy curry. Its cooling effect perfectly balances the heat of these dishes and elevates the overall dining experience.
Conclusion
Sol Kadhi is not just a beverage but a delightful and healthy addition to any meal. Its unique blend of kokum and coconut milk offers a tangy yet creamy experience that is both refreshing and nutritious. Whether you are looking for a palate cleanser after a heavy meal or a soothing drink to beat the heat, Sol Kadhi is an excellent choice that brings the flavors of coastal Maharashtra to your table.
Sol Kadhi Recipe: Authentic Kokum and Coconut Drink
4
servings30
minutes10
minutes100
kcalSol Kadhi is a traditional Indian beverage from the coastal state of Maharashtra, known for its unique and refreshing flavor. This vibrant pink drink combines the tangy taste of kokum with the creamy richness of coconut milk. Infused with fresh green chilies, aromatic ginger, and garlic, Sol Kadhi offers a perfect balance of spice and coolness. It’s often enjoyed as a soothing accompaniment to spicy meals, particularly in the heat of summer, due to its cooling properties.
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Ingredients
1/2 cup kokum (dried)
2 cups coconut milk
2 chopped green chilies
1 tsp grated ginger
2 cloves minced garlic
2 tbsp chopped coriander leaves
1/2 tsp cumin seeds
Salt to taste
1 tsp sugar (optional)
2 cups water
Directions
- Soak 1/2 cup kokum in 2 cups of warm water for about 30 minutes. Once softened, squeeze out the juice and discard the solids.
- Heat a small amount of oil in a saucepan over medium heat. Add 1/2 tsp cumin seeds and let them sizzle for a few seconds until aromatic.
- Add 2 chopped green chilies, 1 tsp grated ginger, and 2 cloves minced garlic to the saucepan. Sauté until the garlic turns golden brown and fragrant.
- Add the kokum extract to the saucepan. Stir in 2 cups coconut milk, salt to taste, and 1 tsp sugar (if using). Mix well and heat gently without boiling.
- Remove from heat and stir in 2 tbsp chopped coriander leaves.
- Allow the Sol Kadhi to cool to room temperature, then chill in the refrigerator for at least an hour before serving.
- Serve cold in glasses, garnished with additional coriander leaves or a slice of lime if desired.
Notes
- Kokum Flavor: The flavor of kokum can vary based on its age and type. Adjust the quantity to your taste preference if you find it too tangy or too mild.
Coconut Milk: For a richer and creamier Sol Kadhi, use freshly grated coconut milk. Canned coconut milk is a convenient alternative but might be slightly less rich.
Spice Levels: Adjust the number of green chilies according to your spice tolerance. If you prefer less heat, you can omit the chilies or use milder varieties.
Sweetness: The addition of sugar is optional and can be adjusted based on the tanginess of the kokum and your personal preference. Start with a small amount and taste before adding more.
Cooling Time: Allowing the Sol Kadhi to chill in the refrigerator enhances its refreshing qualities. Make sure to serve it cold for the best experience.
Garnishing: You can garnish with additional chopped coriander leaves or a slice of lime to add a touch of freshness and enhance the visual appeal.
Storage: Sol Kadhi can be stored in an airtight container in the refrigerator for up to 2 days. Stir well before serving as the ingredients may settle.
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