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Thursday, 28 April 2016

Sol Kadhi / Kokum Curry Recipe

Sol Kadhi is a digestive and cooler drink popular in Goa and Konkan region of India. It is basically a curry made from Kokum and has Coconut milk as a base. A refreshing and slightly tangy drink, Sol Kadhi is usually eaten with rice or drunk at the end of meal. 

Sol Kadhi is known for its digestive properties as it cools down the digestive system after eating a spicy food. This beautiful colored cooler drink is part of Goan , Malvani and Konkani thali. The kokum petals are soaked in hot water and the extract is added to Coconut milk. The mixture is spiced up with green chilly , garlic and salt. Garnished with Coriander and served chilled.

For those who do not know , Kokum (Garcinia indica) is a fruit belonging to mangosteen family. The outer cover of the fruit is dried in the Sun to get Amsul or Kokum. Kokum is used as a staple souring agent typically in Goan Cuisine and some parts of Maharashtra and Karnataka. Kokum yields a peculiar flavour and purplish blackish red color. It is preferred substitute for tamarind in curries and other dishes from Goa and Konkan region. It is also used as a cure for upset stomach and colds.
Source : Wikipedia

Kokum can be easily found in western states of India. The dried kokum petals are preserved using salt . In our Maharastrian families , we generally stock Amsul ( kokum) as we use it in our phodanicha varan , Upasachi Shengadanyachi chutney and many other dishes, apart from Sol Kadhi. Coming to this drink , this coolant can be easily prepared at home and if Coconut milk is ready , it hardly takes any time. 

Ingredients: Serves 4
  • 2 cups of fresh scraped or grated Coconut
  • 8-10 petals of Kokum
  • 1 green Chilly
  • 3-4 cloves of Garlic
  • 2 tsp Sugar (optional)
  • Salt to taste
  • 1 tbsp of finely chopped fresh Coriander
  1. Soak the Kokum petals in 1/2 cup of warm water for 10-15 minutes. Crush and squeeze out the Kokum completely and keep the pinkish red kokum extract aside.

  2.  While the kokum is soaking in water, add 2 cups of warm water to the scrapped fresh coconut in a blender. Strain the liquid through a sieve or fine muslin cloth to extract the thick coconut milk. Again add back the extracted coconut with some water into a blender and make the thin milk. Strain again the squeeze the Coconut completely.

  3. Remove both the thick and thin Coconut milk in a mixing bowl. Grind 1 green chilly , garlic cloves and salt in a mortal and pestle or a grinder. Add this to the Coconut milk.  Now add the Kokum extract to it. and mix well. The mixture will turn to nice pinkish color.

  4.  If adding sugar, add at this stage. Give it a quick stir. Sol Kadhi is ready !

  5. Refrigerate until serving time. Garnish the Sol Kadhi with finely chopped Coriander leaves and serve either with rice or as a coolant drink after meals .

  • If for some reasons (depends on the quality of amsul/kokum) the sol kadhi does not take this pink color, you may extract juice of beetroot and add few drops of it to the sol kadhi.

 For those who haven't tried this wonderful drink yet, i hope you would love to give it a try. Make this refreshing coolant and digestive drink this summer and enjoy with your loved ones ! Do not forget to give your valuable feed back.

For more Summer drinks , do check my posts on


  1. Very nice & informative.thanks.

    1. Thanks Sudha Jayaswal for stopping by my site and giving your feed back. I am glad you liked it :)

  2. The best kind of summer cooler!

  3. Really cool post, highly informative and professionally written..Good Job
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  5. sol kadhi kokum curry recipe and it's drink looks very refreshing. We do make muraba from this and use that too for the juice. Beautiful clicks and presentation
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