Famous Indian Drink Sol Kadhi From The Konkan Region

Jun/03/2022 / by Team SEEMA
Sol Kadhi
Image credits: Wikimedia Commons

Sol Kadhi

Sol kadhi, which is also known as solkadi or kokum curry, is a healthy Indian drink that is used to cool the body down during summers in the Goan region. This beverage has an eye-catching muave hue and a tart taste. This drink is easy to prepare, and you can make it in about 10 minutes.

More About Sol Kadhi

If you every visit Goa, visit any of the local restaurants that serve authentic regional food. You’ll likely have fish or vegetarian thali and you’ll see a dark pink-colored drink served with the thali in a small bowl or glass. This drink is the kokum curry.

This beverage is an essential part of Goan cuisine but is also popular in Konkan and Malvani cooking. Kokum curry is cooling and is used as a digestive aid which makes it ideal to consume with Western Coastal Indian dishes. This curry beverage has a sour taste that is much like Chaas or buttermilk but has more savory notes.

There are several variations of this beverage. You can make sol kadhi with or without coconut milk, but you’ll likely learn the version that contains coconut milk when you’re learning how to make sol kadhi for the first time. Each recipe variation is unique and many cooks customize the amount of seasonings and spices in kokum dish according to their preferences.

You can also temper the kokum kadhi with some herbs and spices, but this step can be skipped. The beverage is traditionally served with rice and a curried bean dish such as Usal or a vegetable curry. You can also consume the kokum curry after lunch since it lowers the temperature of your body and makes it easier for your body to digest the food you’ve consumed.

What is Kokum?

If you’ve never heard of kokum or Garcinia indica, it’s a delicious Indian fruit with lots of nutritional benefits. The fruit is in the mangosteen family and are dark red in color. Kokums are both sour and sweet and are often eaten as a healthy snack. To use kokum for kadhi, the peel of the fruit is sun-dried. After the outer flesh is dry, it becomes dark purple or black. The dried fruits have a sweet aroma and taste very tart. The fruit is abundant in the southern and western regions of India. Those who live in northern India often have to order the fruit online to add it to sweet or savory dishes.

Kokum is used in Malvan and Goan seafood curries to give the dish its sour flavor. The fruit is also an integral part of Kerala, Mahashtrian, and Gujarati cuisine. You can also make juice from kokum.

People consume kokum to cool the body down. According to Ayurveda, kokum can reduce the pitta dosha. This fruit is also a natural digestion aid and can reduce skin irritation from heat rash.

How to make Solkadhi

Preparing solkadhi at home is an easy process. Aside from allowing the kokum to soak, which can be time-consuming, the entire recipe only takes about 10 minutes to prepare if you use packaged or canned coconut milk. If you make your own coconut milk for the recipe, add about 15 minutes to your preparation time.

Soaking the Kokum

Rinse about a dozen kokums in cool water. Add a cup of water to a bowl and add the kokums to the water to soak. Allow the kokum to stay in the water for about half an hour.

The Crushing Process

Once the kokum have soaked, crush and squeeze them with your fingers while they’re still in the water. Place a strainer on top of a bowl and pour the fruit extract into the strainer. The shreds of the kokum will collect at the bottom of the strainer. Use a spoon to press the shreds to ensure you get all the flavor you can from the fruit.

Making the Solkadhi

Add two cups of water to the fruit extract. Then add about 1 1/2 cups of coconut milk. You should always use thick, full-fat coconut milk for this recipe. Lite coconut milk curdles and will separate after you mix it with the kokum. If you want to make your own coconut milk, only use the first extract. Do not use coconut milk that is made from coconut ipowder since this curdles quickly as well.

Mix the ingredients well then add the salt to taste. Mix again and set the mixture aside so you can make the tempering.

Preparing the Tempering

Heat 1 1/2 tablespoons of oil in a tadka or small skillet. Make sure the heat remains on low. You can use any neutral-tasting oil for this step.

Add a teaspoon of mustard seeds and allow the seeds to crackle. Add a teaspoon of cumin seeds and allow them to crackle as well.

Add the following herbs to the frying pan:

  • a sprig of curry leaves (about 10)
  • one or two dry red chilies (break the peppers and remove the seeds)
  • About three lightly crushed medium-sized crushed cloves of garlic, peeled or unpeeled. You can crush the garlic with a mortar and pestle.
  • a pinch of asafoetida

Stir the mixture into the frying pan and stir all the ingredients thorouhgly for about 30 seconds or until the garlic is golden brown.

Assembling the Solkadhi

Pour the tempering on the kokum and coconut milk. Complete this step quickly to combine the flavors. Mix the ingredients well.

Add a couple of tablespoons of coriander leaves and mix the ingredients again.

Serve the beverage right away, or refrigerate for a few minutes and serve it cold. You can garnish the kadhi with coriander leaves for serving.

Tips to Keep In Mind

This kokum curry recipe is easy and should only take a few minutes of preparation. Here are a few things to remember:

  • To speed up the preparation process, use canned or packaged pre-made coconut milk. If you make homemade coconut milk, this will add 10-15 extra minutes of preparation to the recipe. To make your own coconut milk, you’ll need a package of shredded coconut and four cups of boiling water. Combine the water and coconut in a blender for a minute or two, put the mixture in a nut bag, and squeeze out the coconut milk. You can bottle the milk and use it right away or store some of it for the next time you want to make solkadhi.
  • Be sure to get all the flavor out of the ingredients. Squeezing or straining the kokum shouldn’t be a rushed process. Use a strainer to press the soaked kokum and get all the vivid color and flavorful extract from the fruit. This will intensify the flavor of the beverage and allow you to get all the nutritional benefits from the fruit.
  • You can serve the drink immediately after you temper it, or you can place it in the fridge for a little while if you prefer it cold. It is easy for coconut milk to spoil in warm weather, so refrigerating the beverage for a couple of hours can keep the drink fresh.
  • Try to consume the kokum curry the same day you make it and don’t try to save any leftovers for the next day. However, you can make the kokum extract, mix it with water, and place it in the refrigerator the day before you want to enjoy the beverage before adding coconut milk and tempering.



How long can we store solkadi?

You can store solkadi for only a few hours since it’s best on the day it is prepared. Don’t try to store any overnight to consume the next day. Sol kadhi tastes best a few minutes after you make it.

Can we prepare sol kadhi a day prior?

It is best to prepare kokum kadhi the same day you want to consume it to ensure that all ingredients are fresh.

How many calories are there in solkadi?

Once you prepare your kokum kadhi recipe, you’ll consume 125 calories per serving. Of these calories, 11 of these are from carbohydrates. The dish also has 112 calories of fat.

Is a sol kadhi recipe healthy?

This is a healthy beverage that is traditionally enjoyed after a meal. The coconut milk, green chilies, and cumin in the beverage aids in digestion and help to reduce inflammation. This drink is also filled with antioxidants to protect the immune system.


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