Sol kadhi is the signature drink of the Konkan coast, served at the end of a Malvani or Goan meal to cool the palate after spicy fish curries. It combines thin coconut milk with an extract of kokum, the dried rind of a coastal fruit, which turns the mixture a pretty pale pink. It is never cooked, so it keeps the fresh flavour of coconut.
The taste is gently tart, creamy and savoury, with a sharp note from raw garlic and green chilli and freshness from coriander. Kokum is believed to aid digestion and cool the body, which is why coastal families drink it in summer and after heavy meals. The colour comes entirely from kokum.
In Malvan and Ratnagiri restaurants it is served in glasses alongside the thali or poured over steamed rice. It keeps for a day in the refrigerator, though the coconut milk may separate; stir before serving. Some versions temper it with cumin and curry leaves, though the raw version is most common in Malvan.
At a glance
| Region | Maharashtra |
|---|---|
| Cuisine | Malvani |
| Diet | Vegan |
| Course | Beverage |
| Prep time | 20 minutes |
| Cook time | 0 minutes |
| Total time | 20 minutes |
| Serves | 4 |
| Spice level | Mild |
| Difficulty | Easy |
| Gluten-free | Yes |
| Key ingredients | coconut / kokum / garlic / green chilli |
Ingredients
- 10-12 dried kokum petals
- 1 cup warm water for soaking kokum
- 2 cups freshly grated coconut
- 2 cups warm water for coconut milk
- 2 garlic cloves
- 1 green chilli
- 3/4 tsp salt
- 1/2 tsp sugar (optional)
- 1 tbsp finely chopped coriander
Method
- Soak the kokum petals in 1 cup warm water for 30 minutes. Squeeze them well in the water to release colour and sourness, then strain and discard the petals.
- Grind the coconut with garlic, green chilli and 1 cup warm water to a fine paste.
- Strain through a muslin cloth or fine sieve, squeezing hard to extract the first coconut milk.
- Return the coconut residue to the blender with the remaining 1 cup warm water, blend again and squeeze out a second, thinner extract. Combine both.
- Stir the kokum extract into the coconut milk gradually; it will turn pale pink. Add salt and sugar and taste for a balance of sour and creamy.
- Garnish with coriander and chill for 30 minutes. Stir before pouring into glasses.
Tips
- Do not heat sol kadhi; boiling makes the coconut milk split and lose its fresh taste.
- Kokum agal (concentrate) works in a pinch: use about 2 tbsp and adjust to taste.
- Canned coconut milk diluted with water can substitute, but fresh coconut gives far better flavour.
Serve with
Steamed rice and a Malvani fish thali, or as a digestive after the meal.