4.6 from 46 votes
Solkadhi Recipe | Solkadi (Kokum Curry)
Solkadhi (also known as solkadi, sol kadhi, kokum kadhi or kokum curry) is a cooling drink best had during hot summers. This mauve-hued, tart digestive beverage from the Goan cuisine is easy to make.
Prep Time
5 mins
Cook Time
5 mins
Soaking Time
30 mins
Total Time
40 mins
Servings:
4
Calories:
346 kcal
Course:
Drinks
Cuisine:
Indian
Ingredients
For the solkadi
- 12 kokum dried
- 1 cup water - for soaking
- 2 cups water - to be added later
- 1 to 1.5 cups coconut milk or half-half of thick coconut milk and thin coconut milk, thick
- 1 to 2 tablespoons Coriander leaves for garnish, chopped
- salt as required
For tempering
- 1 to 1.5 tablespoons neutral cooking oil any neutral oil, generic cooking oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 curry leaves or 9 to 10 curry leaves, sprig
- 1 generous pinch asafoetida
- 2 to 3 garlic cloves slightly crushed, small to medium
- 1 to 2 Kashmiri red chili halved and seeds removed, dry
Instructions
Soaking kokum
- Rinse kokums lightly in water. Place them in a bowl and add 1 cup water.
- Soak the kokums in the water for 30 minutes.
Cup of Yum
Crushing kokum
- After 30 minutes, crush and squeeze kokum completely with your fingers in the water itself.
- Pour the kokum extract in a strainer. Keep a bowl beneath the strainer.
- The kokum shreds will collect in the strainer.
- Press the kokum shreds with a spoon so that the kokum flavors are extracted well.
Making sol kadhi
- Then add 2 cups water to the kokum extract.
- Next add 1 cup thick coconut milk – either make homemade coconut milk or use the canned or packaged one. You can also add 1.5 cups of coconut milk. Mix very well.
- Add salt as per taste. Mix again well. Keep aside so that we prepare the tempering.
Making tempering
- Heat oil in a tadka pan or a small frying pan. Keep heat to a low.
- Add mustard seeds. Let them crackle.
- Then add cumin seeds and let them crackle too.
- Lastly add the curry leaves, dry red chilies (broken and seeds removed), lightly crushed garlic cloves (with or without peels) and a generous pinch of asafoetida powder. You can crush the garlic cloves in a mortar-pestle and set them aside before you prepare the tempering
- Fry for some seconds stirring often till the garlic turns light golden. Quickly pour this tempering on the kokum and coconut milk mixture. Mix well.
- Then add the finely chopped coriander leaves to sol kadi and mix again.
- Serve sol kadhi straight way or refrigerate for a few hours and then serve cold. You can garnish solkadhi with coriander leaves before serving. Do not keep at room temperature as the coconut milk can turn rancid.Do not keep any leftovers in the fridge for the next day and try to consume the beverage on the same day. Coconut milk get rancid easily even after refrigeration for a day, so try to finish the drink the same day.
Notes
- To make coconut milk:
- Ingredients:
- Ingredients:
- Method:
- Method:
- Tips:
- 1 cup grated coconut and ½ to ¾ cup water.
- Grind the grated coconut with water and squeeze out the thick milk with a strainer.
- Add the extracted coconut again back to the grinder. Add some water and then make the thin milk. Strain again and squeeze the coconut completely.
- You can add both the thick and thin milk to the kokum extract.
- Make the solkadhi less sour: Simply add some more coconut milk to balance the sour taste of kokum.
- Coconut Milk: Remember to use thick coconut milk and not lite or thin coconut milk. For homemade coconut milk, use the first extract or the first blend. Do not use coconut milk made from coconut powder as this will curdle the coconut milk.
- Spice Variations: Instead of dry red chillies, you can add 1 green chilli, chopped or slit. Skip out the asafoetida for a gluten-free drink.
- Scaling: The recipe is easily scalable. Make half portion or double the recipe as needed.
Nutrition Information
Calories
346kcal
(17%)
Carbohydrates
51g
(17%)
Protein
3g
(6%)
Fat
17g
(26%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Sodium
330mg
(14%)
Potassium
183mg
(4%)
Fiber
16g
(64%)
Sugar
31g
(62%)
Vitamin A
366IU
(7%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
29mg
Vitamin B6
1mg
Vitamin C
89mg
(99%)
Vitamin E
2mg
Vitamin K
2µg
Calcium
69mg
(7%)
Vitamin B9 (Folate)
306µg
Iron
4mg
(22%)
Magnesium
36mg
(9%)
Phosphorus
71mg
Zinc
1mg
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 346
% Daily Value*
| Calories | 346kcal | 17% |
| Carbohydrates | 51g | 17% |
| Protein | 3g | 6% |
| Fat | 17g | 26% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 330mg | 14% |
| Potassium | 183mg | 4% |
| Fiber | 16g | 64% |
| Sugar | 31g | 62% |
| Vitamin A | 366IU | 7% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 29mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 89mg | 99% |
| Vitamin E | 2mg | |
| Vitamin K | 2µg | |
| Calcium | 69mg | 7% |
| Vitamin B9 (Folate) | 306µg | |
| Iron | 4mg | 22% |
| Magnesium | 36mg | 9% |
| Phosphorus | 71mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.