Tangy, faintly sweet, and the prettiest shade of pink, sol kadhi is a refreshing kokum drink from India's Konkan region. Back home, Mom always makes it from scratch with a whole coconut. Here in the US, she's letting us in on her shortcut: canned coconut milk, and this Goan sol kadhi is ready to pour in no time. Perfect with a spicy meal or to sip solo on a hot summer afternoon. A must-try recipe!
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Sol kadhi is often served as part of a fish thali, alongside dishes like fish curry, fish fry, and shrimp curry. You take sips of it between bites to reset your palate from all that spice, or pour it straight over the last of your rice at the end of the meal, which is the traditional way to close out a Goan thali. Solkadhi also pairs well with Chicken Sukka.
After devouring my Mom's quick version of solkadhi multiple times, I am super excited to share her recipe with you. It's fun watching her gently massage the soaked kokum rinds, blend the ingredients, and strain it straight into the glass. By the time it's ready, she and my husband Ravi, who loves solkadhi, are already trading high-fives.
The Coast Behind This Drink
The Konkan coast runs along the Arabian Sea through coastal Maharashtra, Goa and parts of Karnataka, and it's where both kokum and this drink come from. Coconut shows up in almost everything cooked there, grated, pressed into milk, or fried, and since kokum too grows wild along that same stretch of coast, the two ending up together in one glass isn't a coincidence. In the Konkan region, Sol kadhi shows up at the table the way buttermilk does in South India; poured alongside rice or sipped after a meal built around a spicy fish curry.
Ingredient Notes
- Kokum - This dark purple fruit is used in cooking, much like tamarind in other parts of India. Kokum, also known as Amsul in Marathi, adds a tangy taste to curries and dals and is available in Indian grocery stores. In this recipe, I am using semi-dry kokum rinds, not completely dry ones. Make sure to rinse and soak in hot water to make it easier for the flavors to be extracted.
- Coconut milk - Traditionally, milk from whole coconut is extracted for this recipe, which takes some time and effort. Here in the US, I love the convenience of good quality store-bought coconut milk. I recommend using full-fat coconut milk for this recipe, as it gives solkadhi its body and rich mouthfeel. My go-to brands are Trader Joe's coconut milk, Aroy-D 100% Coconut Milk, and Native Forest Organic, which has no additives or preservatives.
- Beet - A small piece is enough to add that eye-catching pink you see in the glass. It's a tiny amount, blended right in with the ginger, garlic, and green chili, so you won't taste it on its own. If you don't have fresh beetroot, the drink will still be good, just a duller shade instead of that vibrant pink.
How to Make Sol Kadhi (Step by Step Photos)
Sol kadhi keeps well in the fridge for up to 2 days in an airtight container. Give it a good stir before serving, since the mixture settles as it sits. And if you are making it ahead, add the ice when you're ready to serve the sol kadhi.
★ Tried this recipe? I'd love to hear how it turned out! Leave a comment and let me know, or snap a quick pic and upload it-I love seeing your creations. If you're on Instagram, tag @ministry_of_curry so I can check it out. Your feedback means so much to me and makes all the time I spend perfecting each recipe totally worth it. Thank you!
Recipe
Sol Kadhi Recipe (Kokum Coconut Milk Drink)
Equipment
Recipe Video
Ingredients
- 12 to 15 kokum
- 1 cup hot water
- 1 inch ginger peeled and roughly chopped
- 4 small garlic cloves small ones about 2 teaspoons, roughly chopped
- 1 green chili
- 1 inch beet peeled
- 1 teaspoon cumin seeds
- 1 teaspoons kosher salt
- 8 ounces full fat coconut milk
- 1 cup cold water
- 1 cup ice cubes
- 1 tablespoon cilantro finely chopped
Instructions
- Remove and discard the seeds from kokum. Rinse once and drain the water. Soak in 1 cup of hot water for 30 minutes.
- Roast the cumin seeds in a small pan and allow them to cool.
- Massage the kokum in the water. Squeeze out all the extract and discard the rinds. Place a fine strainer over a medium bowl and strain the kokum water through it.
- To a small blender jar, add ginger, garlic, green chilli, beet, cumin seeds, and salt. Add half of the coconut milk and blend until smooth. Add the remaining coconut milk and blend again until it is smooth.
- Pour the blended coconut mixture through the strainer into the same bowl as the kokum water. Use a silicone spatula to press down the puree.
- Add the cold water a little at a time to help take out more from the remains in the strainer. Garnish with chopped cilantro. Add ice cubes. Give a quick stir and serve.
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