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Sol Kadhi Recipe (Kokum Coconut Milk Drink)
Goan-style cooling, tangy kokum drink with coconut milk, beetroot for color, and a hit of ginger, garlic, and green chili.
Servings: 4
Calories: 82kcal
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.
Nutrition
Calories: 82kcal | Carbohydrates: 3g | Protein: 1g | Fat: 8g | Saturated Fat: 7g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Sodium: 421mg | Potassium: 104mg | Fiber: 0.4g | Sugar: 0.3g | Vitamin A: 9IU | Vitamin C: 2mg | Calcium: 15mg | Iron: 2mg
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