Solkadhi Also known as Kokum Curry is a cooling and digestive drink in the state of the Maharashtra and Goa. The pink base drink is delicious and super easy to prepare without cooking.
With its unique ingredients, Kokum is perfect for hot summers and has had with meals as a drink.
Take a look at mine Recipe by Jal Jera AND AAM PANNA recipe On this site.
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Kokum is totally new to me but I have heard a lot about it. Initially I thought it was the same as the Kudamuli used in the Kerala and Sri Lanka cuisine, but no, they are different even if Garcinia from the same genre.
I wanted to try the recipes using it for a long time, but always forget to look for Kokum. I finally bought it in Mustafa. The first thing that came to mind is this beautiful curry.
While Konkani Kokum Curry is simple with only coconut milk and Kokum, the Maharashrian version can include various ingredients to make it complex in flavor and spices.
We usually do Thorni Saaru and we have it as a drink or rice. So I thought it would be similar to it and went on. It was really beautiful and relaxing after having a stomach burning episode the previous day!
Ingredients
Here are the simple ingredients necessary to produce Sol Kadi.
- Cocum (Garcinia indicates) – The key ingredient that helps digestion with all its goodness.
- Coconut – fresh grated coconut to extract coconut milk, the base of the recipe.
- Garlic – gives flavor
- Green chilli – For spices
- Beet – Optional, but gives an adorable shade, in particular the Kokum I received here was so dry and dark.
- Coriander leaves – by outline
Please consult the recipe card below for the quantities.
Stock Photo Step
Let’s see how to prepare Sol Kadhi / Kokum Curry
- Firstly, give it a rinse and dip the kokum in ½ cup of hot water for a minimum of 30 minutes. Set aside.
- In the meantime, we can prepare coconut milk for curry. Take the grated coconut in a jar. After that, add the garlic, the green chilli, the beetroot and 1 cup of hot water.
- Then smooth grinds and pour on a metal filter.
- After that, squeeze the milk from it.
- Then give back the remains on the mix jar and add ½ cup of hot water. Again grinding well.
- After that, pour the filter over, completely squeeze the milk from it.
- Now with your hands, they crush the Kokum well to bring out the tangeity from it.
- Then filter it and add to Kadhi.
- Add salt and mix well. Garnish with coriander leaves. Sol Kadhi is ready.
- Finally mix well and serve.
Enjoy Solkadhi as such or cold. Perfect to drink or with rice.
Variations
- Add ½ teaspoon of ginger, cumin seeds while grinding for more flavor.
- You can make it more often if you want to eat it with rice. Give a character with mustard, cumin seeds, asfetida and dry red chilli pepper.
- Add a little sugar if the kokum is too harsh.
- You can also do beetroot.
Warehouse
Kokum Kadhi preserves in the refrigerator as it is coconut milk and consumption better within 6 hours. It is normal for Solkadhi to look a little separate after a while, just mix well before serving.
Superior suggestion
You can prepare solkadhi with light coconut milk ready. I like to use organic coconut milk.
Since we use hot water, be careful while you start the mixer. It could detonate the lid. So I always give him an impulse option to escape steam and then start grinding.
My notes
- During the grinding, I suggest grinding first without water to guarantee chilli pepper, beetroot and garlic that are put to the ground and then add hot water. Otherwise if ground together with water, sometimes it remains such.
Faq
The base of the dish is coconut milk.
Yes, with goodness of coconut milk and Kokum, Solkadhi is good for the health of the intestine. Kokum is said to have good bacteria and helps with digestion. Coconut milk in this traditional Maharashrian drink, calms the stomach and also has healthy fats.
Recipe card
Sport | Curry’s Kurry Community | Kadhi | Solaka with
Solkadhi also known as Kokum Curry is a cooling and digestive drink in the state of Maharashtra and Goa. The pink base drink is delicious and super easy to prepare without cooking.
Equipment (Amazon affiliate connections)
Measurements of the cup
Ingredients
- 1 cup Grated coconut
- 2 table spoon Cocum
- 2 table spoon Beet
- 1 Green chilli
- 2 cloves Garlic small variety
- 2 table spoon Coriander leaves finely chopped
- Salt if necessary
Prevent the screen from becoming dark
Instructions
-
Let's see how to prepare Sol Kadhi / Kokum Curry
-
Firstly, give it a rinse and dip the kokum in ½ cup of hot water for a minimum of 30 minutes. Set aside.
-
In the meantime, we can prepare coconut milk for curry. Take the grated coconut in a jar. After that, add the garlic, the green chilli, the beetroot and 1 cup of hot water.
-
Then smooth grinds and pour on a metal filter.
-
After that, squeeze the milk from it.
-
Then give back the remains on the mix jar and add ½ cup of hot water. Again grinding well.
-
After that, pour the filter over, completely squeeze the milk from it.
-
Now with your hands, they crush the Kokum well to bring out the tangeity from it.
-
Then filter it and add to Kadhi.
-
Add salt and mix well. Garnish with coriander leaves. Sol Kadhi is ready.
-
Finally mix well and serve.
-
Enjoy as such or cold. Perfect to drink or with rice.
Video
Notes
- Since we use hot water, be careful while you start the mixer. It could detonate the lid. So I always give him an impulse option to escape steam and then start grinding.
- During the grinding, I suggest grinding first without water to guarantee chilli pepper, beetroot and garlic that are put to the ground and then add hot water. Otherwise if ground together with water, sometimes it remains such.
