Sol Kadhiसोलकढी
Video: Sanjeev Kapoor Khazana (YouTube)
Sol Kadhi is the Konkan coast's answer to a digestive — a blush-pink, pleasantly tart coconut milk drink made with kokum, the dried fruit of Garcinia indica that grows all along Maharashtra's and Goa's coastline. Sipped alongside a fish thali or drunk as a cooling finish to a meal, it calms the stomach and cuts through richness with its gentle acidity. Sol Kadhi takes about ten minutes to make and is one of those preparations that is startling in how much flavour comes from so few ingredients.
📍 Make it in Plano
This recipe is the same everywhere — but where you buy the ingredients and eat the dish is local to you.
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Ingredients
- ▪kokum (dried) — कोकम / आगळ8–10 pieces
- ▪fresh coconut milk (thick first press) — नारळाचे दूध1 cup
- ▪water½ cup (for soaking kokum)
- ▪green chilies, slit lengthwise2
- ▪fresh coriander leaves — कोथिंबीर2 tbsp
- ▪garlic cloves, crushed2
- ▪cumin powder — जिरे पावडर¼ tsp
- ▪rock salt or regular saltto taste
- ▪sugar (optional)½ tsp
- Kokum is the soul of this dish and is sold at most South Asian and Konkan specialty grocery stores in the diaspora, often labelled as "garcinia indica" or "amsool". If truly unavailable, a mix of tamarind extract (very small amount — start with ¼ tsp) and a squeeze of lime gives tartness, though the colour and fruity depth will differ.
- Fresh coconut milk is best (extract from a fresh coconut or use fresh-frozen packs available at South Asian stores). Full-fat canned coconut milk works well too — thin it slightly with water as canned milk is richer. Avoid light coconut milk, which is too watery.
- Sol Kadhi is traditionally made without any cooking. In some home kitchens a quick tempering of mustard seeds, dried red chili, and curry leaves in a teaspoon of coconut oil is swirled through at the end for a warmer version — this is not traditional in Maharashtra but is lovely.
Method
- 1Soak kokum pieces in ½ cup warm water for 15–20 minutes until they soften and release their deep pink colour. Squeeze each piece between your fingers to extract maximum juice, then strain out the seeds and skin. You should have a concentrated, tart pink extract.
- 2In a bowl, whisk together fresh coconut milk, the strained kokum extract, and ½ cup plain water.
- 3Add crushed garlic, slit green chilies, cumin powder, salt, and sugar (if using). Stir well.
- 4Taste and adjust: add more kokum extract for tartness, a little water to thin, or a pinch more salt to balance.
- 5Chill for 15–20 minutes in the refrigerator for the flavours to meld — this step is optional but recommended.
- 6Pour into small glasses or katoris, garnish with fresh coriander leaves, and serve cold alongside a main meal or on its own as a digestive.
A Desi.Net original recipe · part of our Indian Cuisine library. Confirm details and adjust to taste.