Sol Kadhi
Veg
Vegan
A cool, pale-pink digestive drink made by combining creamy coconut milk with kokum (Garcinia indica) — refreshing, mildly sour, and gently spiced with green chillies. Drunk after meals to aid digestion, equally beloved across Goa and the entire Konkan coast.
Cuisines
Mangalorean
Malvani
Saraswat
Kolhapuri
Goan
Maharashtrian
Konkani
Best for
Lunch
Dinner
Recipe
Prep: 15 min
2-3 servings
Ingredients
| 1 cup | fresh coconut, grated |
| 4 | kokum petals |
| 2 cups | water |
| 2 cloves | garlic |
| 1 inch | ginger |
| 2 | green chilies |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | salt |
| 1 tablespoon | coriander leaves, chopped |
Instructions
- 1 Soak the kokum petals in 1 cup of water for about 30 minutes.
- 2 Grind the grated coconut, garlic, ginger, green chilies, and cumin seeds into a smooth paste using a little water.
- 3 Strain the paste through a fine sieve or muslin cloth to extract the coconut milk.
- 4 Add the soaked kokum along with the water to the extracted coconut milk.
- 5 Mix well and add salt to taste.
- 6 Garnish with chopped coriander leaves before serving.
- 7 Serve chilled or at room temperature as a refreshing drink or accompaniment.
Tips
Adjust the number of kokum petals based on the desired level of tanginess.