Solkadhi also known as kokum curry is a cooling and digestive drink popular in the state of Maharashtra & Goa. The pink-hued drink is delicious and super easy to prepare without any cooking.
With it's unique ingredients, kokum is perfect for hot summers and had with meals as drink.
Check out my Jal jeera recipe and Aam panna recipe in this website.
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Kokum is totally new ingredient to me but have heard about it a lot. I initially thought it is same as kudampuli used in Kerala and Sri lankan cuisine, but no, they are different though from same Garcinia Genus.
Wanted to try recipes using it for a long time, but always forget to look for kokum. Finally I bought it in Mustafa. First thing came to mind is this beautiful curry.
While Konkani kokum curry is simple with just coconut milk and kokum, the Maharashtrian version may include various ingredients to make it complex in the flavour and spice.
We usually make thanni saaru and have it as drink or with rice. So I thought it will be similar to it and went ahead. It was really good and soothing to have after I had a episode of heartburn the previous day!
Solkadhi Ingredients
Here are the simple ingredients needed for making Sol kadi.
- Kokum (Garcinia Indica) - The key ingredient that aids digestion with all it's goodness in it.
- Coconut - Fresh grated coconut for extracting coconut milk, base of the recipe.
- Garlic - Gives flavour
- Green chilli - For spice
- Beetroot - Optional, but gives lovely hue, especially the kokum I got here was so dry and dark.
- Coriander leaves - For garnish
Please see recipe card below for quantities.
Step by step photos
Let's see how to make Sol Kadhi / kokum curry
- Firstly, give it a rinse and soak kokum in ½ cup hot water for 30 minutes minimum. Set aside.
- Meanwhile, we can prepare coconut milk for the curry. Take grated coconut in a mixie jar. After that, add garlic, green chilli, beetroot and 1 cup of warm water to it.
- Then grind smoothly and pour over a metal strainer.
- After that, squeeze out the milk from it.
- Then again return the remains to the mixie jar and add ½ cup of warm water. Again grind well.
- After that, pour over the strainer, squeeze out the milk from it completely.
- Now with hands, squish the kokum well to bring out the tanginess from it.
- Then strain it and add to the kadhi.
- Add salt and mix well. Garnish with coriander leaves. Sol kadhi is ready.
- Finally mix well and serve.
Enjoy solkadhi as such or chilled. Perfect to have as a drink or with rice.
Variations
- Add ½ teaspoon ginger, cumin seeds while grinding for more flavour.
- You can make it thicker if you want to eat it with rice. Give a temper with mustard, cumin seeds, asafoetida and dry red chilli.
- Add a little sugar if the kokum is too tart.
- You can make without beetroot too.
Storage
Store kokum kadhi in fridge as it is coconut milk and consume best within 6 hours. It is normal for the solkadhi to look bit separated after a while, just stir well before serving.
Sol kadhi Top Tips
You can prepare solkadhi with ready made light coconut milk. I like to use organic coconut milk.
Since we use warm water, be careful while starting the mixer. It may blow up through lid. So I always give it a pulse option for the steam to escape and then start grinding.
My notes
- When grinding, I suggest to grind first without water to ensure chilli, beetroot and garlic gets ground and then add warm water. Otherwise if ground together with water, it stays as such at times.
FAQ
The base of the dish is coconut milk.
Yes, with goodness of coconut milk and kokum, the solkadhi is good for gut health. It is said that, Kokum has good bacteria and helps with digestion. Coconut milk in this traditional Maharashtrian drink, soothes your stomach and have healthy fat too.
Recipe card
Solkadhi Recipe | Kokum Curry | Sol Kadhi | Solkadi
Equipments (Amazon Affiliate links)
Ingredients
- 1 cup Grated coconut
- 2 tablespoon Kokum
- 2 tablespoon Beetroot
- 1 Green chilli
- 2 cloves Garlic small variety
- 2 tablespoon Coriander leaves finely chopped
- Salt as needed
Instructions
- Let's see how to make Sol Kadhi / kokum curry
- Firstly, give it a rinse and soak kokum in ½ cup hot water for 30 minutes minimum. Set aside.
- Meanwhile, we can prepare coconut milk for the curry. Take grated coconut in a mixie jar. After that, add garlic, green chilli, beetroot and 1 cup of warm water to it.
- Then grind smoothly and pour over a metal strainer.
- After that, squeeze out the milk from it.
- Then again return the remains to the mixie jar and add ½ cup of warm water. Again grind well.
- After that, pour over the strainer, squeeze out the milk from it completely.
- Now with hands, squish the kokum well to bring out the tanginess from it.
- Then strain it and add to the kadhi.
- Add salt and mix well. Garnish with coriander leaves. Sol kadhi is ready.
- Finally mix well and serve.
- Enjoy as such or chilled. Perfect to have as a drink or with rice.
Video
Notes
- Since we use warm water, be careful while starting the mixer. It may blow up through lid. So I always give it a pulse option for the steam to escape and then start grinding.
- When grinding, I suggest to grind first without water to ensure chilli, beetroot and garlic gets ground and then add warm water. Otherwise if ground together with water, it stays as such at times.
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