Name: Sol Kadhi Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: indian
Ingredients: 10-12 dried Kokum peels; 1 cup fresh coconut milk; 1 green chili, finely chopped; 2 Garlic Cloves; 1/2 teaspoon cumin seeds; 1/2 teaspoon finely chopped ginger; 1 sprig of curry leaves; 2 cups water; Salt to taste

Contents hide

1 ABOUT

3.4 Recommended Products

3.4.1 Nutrition Information:

3.4.2 Serving Size:

4 Conclusion

5 follow us on Instagram, Facebook, and youtube

ABOUT

Sol Kadhi is a traditional Indian beverage that originated in the coastal regions of Maharashtra, Goa, and Karnataka. It is made using two key ingredients – Kokum and coconut milk.

This delectable concoction, also known as Kokum Kadhi, is a quintessential part of Konkani and Malvani cuisine and has gained popularity worldwide for its unique blend of flavors. Whether you are a seasoned chef or a curious food enthusiast, this article will guide you through the steps to create this exquisite drink that can leave other recipes far behind.

The star component, Kokum, is a deep purple fruit with a tangy flavor, commonly used in various culinary preparations due to its natural acidity. The blend of Kokum with coconut milk creates a harmonious balance of taste, making Sol Kadhi a delightful combination of sweet, tangy, and mildly spicy flavors.

Ingredients:

10-12 dried Kokum peels

1 cup fresh coconut milk
1 green chili, finely chopped
2 Garlic Cloves

1/2 teaspoon cumin seeds
1/2 teaspoon finely chopped ginger
1 sprig of curry leaves

2 cups water
Salt to taste

Instructions:

Start by extracting fresh coconut milk. Take the freshly grated coconut and blend it with water. Strain the mixture through a sieve to obtain thick coconut milk. Set it aside.
Take the dried kokum petals and soak them in warm water for about 15-20 minutes until they soften. This will release their tangy flavor and beautiful red color.
After soaking, gently squeeze the kokum petals to extract their essence fully. Discard the remaining petals and seeds. The resulting liquid is the kokum extract.

In a mixer or blender, add the kokum extract, green chilies, cumin seeds, garlic cloves, and a handful of fresh coriander leaves. Blend everything into a smooth paste.
In a large bowl, mix the coconut milk with water to create the base. The ratio of coconut milk to water will determine the consistency of the Sol Kadhi, so adjust it according to your preference.
Now, add the blended spice paste to the coconut milk base. Stir well until the flavors are fully incorporated.

Finally, add salt to taste and give it a final mix. The Sol Kadhi is now ready to be served.

Tips

To balance the flavors, adjust the number of green chilies according to your spice preference.
For a creamier texture, you can add a splash of coconut cream to the prepared Sol Kadhi.
If you don’t have access to fresh coconut, you can use canned coconut milk as a substitute.

Variations and Serving Suggestions

Tempered Sol Kadhi: For an extra burst of flavor, you can temper the Sol Kadhi with mustard seeds, dried red chilies, and asafoetida. Heat a small amount of oil in a pan, add the tempering ingredients, and pour it over the prepared Sol Kadhi.
Garnish with Fresh Coriander: To add a touch of freshness and color, garnish the Sol Kadhi with finely chopped fresh coriander leaves before serving.

Accompaniments: Sol Kadhi pairs wonderfully with traditional Konkani and Malvani dishes like Vada Pav, Prawn Curry, Fish Fry, and Bhakri. It also serves as an excellent accompaniment to spicy Indian curries, biryanis, and grilled seafood.

The Nutritional Benefits

Apart from its tantalizing taste, Sol Kadhi offers an array of health benefits. Kokum is known for its rich antioxidant properties and is believed to aid digestion, reduce acidity, and improve metabolism. Coconut milk, on the other hand, is a great source of healthy fats and nutrients, promoting cardiovascular health and boosting the immune system. Together, they create a nourishing and refreshing drink that can revitalize both your taste buds and your body.

FAQs

Q: Is Sol Kadhi spicy?
A: The spiciness of Sol Kadhi depends on the number of green chilies used. You can control the spice level by adjusting the quantity of chilies.

Q: Can I use kokum powder instead of dried kokum petals?
A: While using dried kokum petals is traditional, you can use kokum powder as a substitute. However, the flavor may vary slightly.

Q: Is Sol Kadhi vegan-friendly?
A: Yes, Sol Kadhi is entirely plant-based and suitable for vegans.

Q: Can I store leftover Sol Kadhi?
A: Yes, you can store leftover Sol Kadhi in the refrigerator for up to two days. Stir well before serving again.

Q: What health benefits does Sol Kadhi offer?
A: Sol Kadhi aids digestion, helps cool the body, and provides essential nutrients from coconut and kokum.

Q: Can I use fresh kokum instead of dried petals?
A: While dried kokum is more commonly used, you can substitute it with fresh kokum if available. Adjust the quantity accordingly.

Yield: 4

Sol Kadhi Recipe

Sol Kadhi is a traditional Indian beverage that originated in the coastal regions of Maharashtra, Goa, and Karnataka. It is made using two key ingredients - Kokum and coconut milk

Prep Time 30 minutes

Cook Time 15 minutes

Total Time 45 minutes

Ingredients

10-12 dried Kokum peels
1 cup fresh coconut milk

1 green chili, finely chopped
2 Garlic Cloves
1/2 teaspoon cumin seeds

1/2 teaspoon finely chopped ginger
1 sprig of curry leaves
2 cups water

Salt to taste

Instructions

Start by extracting fresh coconut milk. Take the freshly grated coconut and blend it with water. Strain the mixture through a sieve to obtain thick coconut milk. Set it aside.
Take the dried kokum petals and soak them in warm water for about 15-20 minutes until they soften. This will release their tangy flavor and beautiful red color.

After soaking, gently squeeze the kokum petals to extract their essence fully. Discard the remaining petals and seeds. The resulting liquid is the kokum extract.
In a mixer or blender, add the kokum extract, green chilies, cumin seeds, garlic cloves, and a handful of fresh coriander leaves. Blend everything into a smooth paste.
In a large bowl, mix the coconut milk with water to create the base. The ratio of coconut milk to water will determine the consistency of the Sol Kadhi, so adjust it according to your preference.

Now, add the blended spice paste to the coconut milk base. Stir well until the flavors are fully incorporated.
Finally, add salt to taste and give it a final mix. The Sol Kadhi is now ready to be served.

Notes

To balance the flavors, adjust the number of green chilies according to your spice preference.

For a creamier texture, you can add a splash of coconut cream to the prepared Sol Kadhi.

If you don't have access to fresh coconut, you can use canned coconut milk as a substitute.

Conclusion

With its vibrant colors and captivating flavors, Sol Kadhi is a culinary masterpiece that has stood the test of time. This traditional Indian beverage not only delights the taste buds but also offers numerous health benefits. The harmonious fusion of Kokum and coconut milk creates a drink that is both refreshing and nutritious.
So, whether you are seeking to explore the diverse world of Indian cuisine or simply looking for a delightful summer drink, Sol Kadhi is a must-try. Embrace the taste of coastal India, and let the enchanting flavors of this drink transport you to the picturesque shores of the Indian coastline.