Tart, yet creamy & coconut-y, Sol Kadhi is a beautiful pink beverage from the coastal regions of Maharashtra known for its cooling properties. Learn how to make solkadhi at home with my easy recipe!
Perhaps the most popular drink from Goa, I think everyone needs to try Sol Kadhi at least once. It’s a staple after every meal to counter the spice and heat that’s common in Konkani and Malvani cuisine.
I first had solkadhi on my trip to Goa many, many years ago, and just one sip made me fall in love! The tartness from kokum, the creaminess and nuttiness from coconut, and a subtle garlick-y kick just make this kokum curry one of the best drinks you can sip on ❤️
Serve this after a spicy fish preparation or just after a regular meal to help with digestion and finish on a satisfying note.
Jump to section: Sol kadhi
Sol Kadhi Ingredients Overview
Sol kadhi is made using a mix of pantry staples and a few special ingredients. To make it, we start with extracting fresh coconut milk by grinding together shredded coconut and warm water.
To make kokum kadhi, we first soak salted kokum rinds in some water and then add soaked kokum along with soaking water to more water, and cook for a few minutes.
Once the kokum water is ready, allow it to cool completely, and then mix it into the homemade coconut milk, along with crushed garlic, green chilli, cumin powder, black salt, and salt. Mix everything well, strain the mixture and garnish with crushed garlic, green chillies, coriander leaves. And voila – sol kadhi is ready!
Frequently Asked Questions
If you feel like your sol kadhi tastes really sour, simply increase the amount of coconut milk you add to help balance the flavors.
You can sol kadhi everyday after every meal, as it’s got a tonne of digestive and cooling properties benefits.
If refrigerated and stored in an airtight bottle, you can easily store sol kadhi for up to 5 days. Just make sure to not keep it at room temperature as that can cause the coconut milk to turn rancid.
Richa’s Top Tips
- Use salted kokum to get a brighter pink color. You can easily find them both in stores and online.
- You can use store-bought coconut milk, but I highly recommend making it fresh at home. The subtle sweetness of freshly made coconut milk tastes really good in kokum curry
- Make sure to thoroughly strain the kokum curry to extract maximum flavor and that gorgeous, mauve-pink color.
- You can serve this drink immediately after making, or refrigerate it for a couple of hours and drink it cold. It tastes delicious either way.
I love alternating between chaas and this solkadhi recipe to counteract the heat and keep my body cool. It’s traditionally served with or after fish thalis, but you can drink it any time you like!
If you are looking for more coastal recipes from India, then be sure to check out my new Coast to Coast series. I share delicious recipes like Mangalorean Crab Curry, Goli Bajji, and Mangalorean Fish Fry recipes.
If you enjoy this recipe, be sure to leave me a comment below. Don’t forget to send pictures of your recreations over on my IG @myfoodstory.
Watch How To Make Sol Kadhi
Prevent your screen from going dark
For coconut milk:
-
Take a strainer and a bowl. Line the strainer with cheesecloth.
-
Add shredded coconut to the mixer with lukewarm water. See note 1
2 cups shredded coconut, 3 cups warm water
-
Grind for 2 minutes and pour into the strainer lined with cheesecloth.
-
Squeeze out coconut milk into the bowl and set aside.
-
This will yield approx. 3 ¼ cup of thick coconut milk.
For kokum extract:
-
Heat ½ cup of water and soak kokum rinds for 10 minutes.
20-24 dried kokum rinds, 2 cups water
-
Heat a pot with the remaining 1 ½ cups of water, add kokum with soaked water and cook kokum on medium heat for about 7-8 minutes.
-
Cool the mixture and strain the kokum extract into the coconut milk.
Making sol kadhi
-
Add crushed garlic & green chillies, cumin powder, black salt, salt & mix everything well.
15 garlic cloves, 2 green chilli, 1 teaspoon cumin powder, ½ teaspoon black salt, ½ teaspoon salt
-
Strain the sol kadhi through the strainer again.
-
Garnish with crushed garlic, green chillies, coriander leaves and serve chilled.
5 garlic cloves, 2 green chillies slit, 2 tablespoons finely chopped coriander leaves
- Lukewarm water helps extract coconut milk faster.
- If you want kadhi to be spicy, add 1 green chilli crushed.
Calories: 286kcal, Carbohydrates: 36g, Protein: 3g, Fat: 16g, Saturated Fat: 14g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Sodium: 870mg, Potassium: 285mg, Fiber: 4g, Sugar: 25g, Vitamin A: 24IU, Vitamin C: 11mg, Calcium: 55mg, Iron: 2mg
