Ingredients
For the Sol Kadhi
- 12 dried kokum rinds
- 1 cup warm water (for soaking)
- 2 cups water (for dilution)
- 1 to 1.5 cups thick coconut milk (or a mix of thick and thin coconut milk)
- Salt to taste
- 1 to 2 tablespoons chopped coriander leaves (for garnish
For Tempering (Tadka)
- 1 to 1.5 tablespoons neutral oil (like sunflower or coconut oil)
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 sprig curry leaves (or 9–10 leaves)
- 1 generous pinch asafoetida (hing
- 3 small garlic cloves, slightly crushed
- 2 dried Kashmiri red chilies, halved and deseeded
Directions
Sol Kadhi is a traditional, cooling drink that hails from the coastal regions of India, particularly Goa and Maharashtra. Made from kokum—a tangy, purple fruit—and creamy coconut milk, it offers a refreshing balance of sourness and richness. This vibrant pink drink is known for its digestive benefits, making it an excellent choice to accompany spicy meals or as a soothing beverage during hot weather.
The preparation of Sol Kadhi begins with soaking dried kokum rinds, which are then squeezed to extract their juice, imparting a tangy flavor to the drink. This is combined with thick coconut milk, water, and a pinch of salt to create a deliciously smooth base. To elevate the flavor, a tempering (tadka) of mustard seeds, cumin seeds, curry leaves, garlic, and red chilies is added, infusing the drink with an aromatic touch.
Served chilled, Sol Kadhi not only cools the body but also aids digestion, making it a popular choice during the summer months and at festive occasions like Ramadan, where it is often enjoyed during Iftar. Whether you’re enjoying a meal of rice and curry or sipping it as a standalone drink, Sol Kadhi is a delightful and healthy addition to your culinary repertoire.
This vegan, gluten-free drink is both refreshing and satisfying, offering a unique taste of India’s coastal cuisine. Perfect for a hot day or as a digestive aid, Sol Kadhi can be enjoyed by anyone looking to experience a part of traditional Indian culture.
Here’s an approximate nutritional breakdown for Sol Kadhi (per serving of 1 cup):
| Nutrient | Amount per Serving (1 cup) |
|---|---|
| Calories | 90–110 kcal |
| Carbohydrates | 12–14 g |
| Protein | 1–2 g |
| Fat | 7–8 g |
| Fiber | 2–3 g |
| Sugar | 5–7 g |
| Sodium | 250–300 mg |
| Calcium | 10–15 mg |
| Iron | 1–2 mg |
Disclaimer: The nutritional information provided for this recipe is an estimate based on standard ingredients and serving sizes. Actual values may vary depending on the specific products used and portion sizes. This information is intended for general guidance and is not a substitute for professional dietary advice. Always consult with a nutritionist or healthcare provider for personalized recommendations.
Steps
1 Done | Soak the KokumPlace the dried kokum rinds in 1 cup of warm water. Let them soak for about 30 minutes until they soften. |
2 Done | Extract Kokum JuiceAfter soaking, squeeze the kokum rinds to extract their juice. Strain this juice and set it aside. |
3 Done | Prepare Coconut MilkIf using canned coconut milk, shake the can well before opening. If using fresh coconut, blend 1 cup of grated coconut with 2 cups of warm water, then strain to extract the milk. |
4 Done | Combine IngredientsIn a mixing bowl, combine the coconut milk, kokum juice, and 2 cups of water. Add salt to taste and mix well. |
5 Done | Prepare TemperingHeat the oil in a small pan over medium heat. Add mustard seeds and cumin seeds. Once they begin to splutter, add the curry leaves, asafoetida, crushed garlic cloves, and dried red chilies. Sauté for a minute until aromatic. |
6 Done | Combine Tempering with Sol KadhiPour the hot tempering mixture into the prepared Sol Kadhi. Stir well to combine. |
7 Done | Garnish and ServeGarnish with chopped coriander leaves. Serve immediately or refrigerate for a couple of hours to chill. |
8 Done | 💡 Tips & VariationsAdjusting Sourness: If the Sol Kadhi is too sour, add more coconut milk to balance the flavor. Flavor Enhancements: For added depth, include a small piece of beetroot while preparing the tempering. This imparts a subtle sweetness and a vibrant color. Serving Suggestions: Sol Kadhi can be enjoyed as a refreshing drink or served alongside rice and curries. |
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