Make your own indulgent Almost Ferrero Rocher Chocolate at home with our easy recipe. Perfect for satisfying your sweet cravings!
Learn to make Sol Kadhi tangy and refreshing a popular drink and curry.
Sol Kadhi or Kokum Kadhi is a traditional coastal drink and curry in the Konkan regions of, southern Maharashtra. Refreshing and tangy flavoured kadhi as it is popularly called in Goa it is used mixed with rice as well as a drink. Just like in southern India we are used to eating curds rice “Sheet Kadhi” is a must at the end of a meal.
Kokum Kadi is made using kokum or sola as they are called in Goa. These are made from deep red fruit called “binna” a native to the coastal regions. This fruit is processed and dried then stored for use around the year.
Kokum is used as a souring agent from Goan fish curries, Futi Kadhi to make Amti an everyday lentil curry in Maharashtra. The abundance of these Sola and coconut makes Kokum Kadhi an everyday affair in Goan homes.
Sol Kadhi is not only delicious but also has several health benefits and it is much loved especially in summer as a drink. When do we have Sol Kadhi?
Our preferred drink is either Sol Kadhi or Futi Kadhi at any time of the day. Generally, we will have either Mattha, Sol Kadhi or Futi Kadi as a cooling and refreshing drink. That it pairs well as a curry is the plus point for me. 😀
This recipe is for my 2 daughters who like all young people live elsewhere and cook for themselves. They are missing some foods which I am updating under the series #MammaHowDoI
In this recipe, let me share with you how to make Sol Kadhi from scratch with a pair of scissors, using simple ingredients and easy-to-follow steps.
- Why Sol Kadhi
- Health Benefits of Kokum
- Why MSK Sol Kadhi Recipe
- How to make Binna Kadhi
- For Your Questions
- What to serve with Kokum Kadhi
- Recipe card
To make Sol kadi you use kokum and coconut milk as the main ingredients. Salt and spices used are chilli and garlic, some even add cumin seeds. This Sol Kadhi is now packaged and sold across many places in Maharashtra.
Not just as a spicy and salty drink Kokum Agal is sold as a sherbet base. Mixed with water or sparkling water this sharbat is sweet with cumin and salt being the main flavouring agents.
Totally delicious, refreshing and cooling.
If you have just enjoyed a huge meal because it was a party, a cheat day or whatever. The meal was deliciously spicy and heavy. Do you feel digestion will be a problem or acidity is rearing its ugly head?
Reach out to a natural antacid that you can enjoy… Sol Kadhi!
It is effective for digestion and cooling and tastes better than any antacid.
It is also considered to be
- Promotes heart health,
- is wonderful on your skin and hair
- plus promotes weight loss.
Make this Kokum Kadhi recipe as it is
- Easy to make
- Natural and Healthy
- Has a unique flavour profile
These are the ingredients you will need. For quantities please check the recipe card.
- Kokum: this dried fruit belongs to the mangosteen family
- Coconut milk: is a must. You can use freshly grated coconut to extract milk or use readymade packs.
- Water: to extract or even thin down the packaged coconut milk. Potable water is fine.
- Garlic cloves: to give a unique flavour adjust to taste.
- Green chilli: again gives a nice flavour. Adjust to taste.
- Salt: Regular table salt is fine.
- Optional ingredients: Pepper and sugar are used in some households. Pepper and green chilli give a flavour and spicy kadhi.
- Fresh coriander leaves: gives a lovely taste and flavour but you can leave it out.
- In a big bowl add the crushed garlic, 10-12 dried kokum and green chilli. Add in 1-2 tablespoon of lukewarm water for about 15-20 minutes until they soften.
In a grinder, add 1 cup of freshly grated coconut and lukewarm water. If you plan to use black pepper add them now. You can also add the green chillies and blend them. I do not do this any more. Blend to get a fine and smooth paste.
Use a clean cloth or a fine strainer and squeeze out all the coconut milk into the bowl of soaked kokum. Thai coconut milk is the first extract and is quite thick.
Transfer all the ground coconut back from the stranger into the blender. Add ½ cup lukewarm water and blend again. Add more water if needed to make a paste again.
Strain again this is the second extract and thinner than the first one.
Mix both the coconut milk extracts and soaked kokum well.
Add salt and mix well.
- Add the chopped coriander leaves.
If you plan to serve Sol Kadhi as a drink refrigerate it for about 30-60 minutes.
Since we are going to use it as a curry also I will let it sit at room temperature. The Kokum will do its magic and make the tangy. Remember the flavours blend together.
As a drink serve Sol Kadhi chilled. The garnish we serve it with is fresh coriander leave, and a few slices of green chilli.
- Kokum The closest that you can substitute with is Kokum Agal. Tamarind comes nowhere close to the taste.
- Garlic can be substituted with asafoetida, cumin and green chillies.
- Coconut milk The process of grating the coconut and then extracting the coconut milk can be daunting.
- My girls hate the job so we have started using coconut milk. The tetra packs are wonderful for the purpose.
- The coconut milk is too thick for our taste and so I water it down. I prefer to use these tetra packs over powdered coconut milk. I find thiese tettrapacks come closer to the authentic sol kadhi taste.
Effortless Sol Kadhi for #MammaHowDoI series.
- In case you want your Binna Kadi spicy add 2-3 green chillies. Remember as the drink marinates all the flavours intensify so it will be more garlicky, sour and spicy.
- You can add cumin to the drink for an extra flavour twist.
- In place of garlic use a good asafoetida, in Goa Shankar Chaap Hing is much preferred for Sol kadhi. This is gum-like and needs to be soaked. The aroma is lovely, use a small bit too much will make your curry bitter.
- If you do not have coconut milk make Futi Kadhi.
- To make it a bit thicker, add lesser water.
You will need if use grated coconut
- Glasses to serve as a drink
- Bowls or Katori to serve as a curry
If you are using Coconut milk Tetrapacks
- The tetra pack
- Glasses to serve as a drink
- Bowls or Katori to serve as a curry
How to serve:
- As a drink, you will need to chill the Kadhi.
- Serve your drink with pakodas, samosa, tandoori chicken, cauliflower cafreal etc.
- As a curry serve with a spicy curry like this Thai Red Curry, Khatkhate, Kismore with steamed rice or even with jeera rice.
How to store:
- You can save Sol Kadhi for just 12 hours. After that, since we used uncooked coconut milk it does not taste good.
This is one of my oldest recipes and is made most often. Updating it with pictures and a better write-up as my girls who live alone want to make some Sol Kadi the easy way. Sharing this as a part of the Blogging Marathon Group.
- Use fresh Kokum: The colour fresh Kokum is beautiful pink when added to the coconut milk. Having said this in Goa we store Kokum for one year. Then any remaining ones are discarded.
- Soak Kokum: Soak the Kokum gives the colour and the tangy. So soak them. There are times when I add the sola directly to the coconut milk especially if it is watery. In case you do need the Kadi urgently and do not have the time to let them soak add more of the kokum.
- Adjust the consistency: For a thinner Kadi add more water for a thicker Kadi add less water. My suggestion is is add less water and then adjust it to customise it.
- Spice levels: Customise to suit your taste. You can use pepper for the spicy bite it gives the tongue but does not burn the stomach.
- Blend the coconut mixture well: The blend and the coconut milk extract gives all taste. So blend well. I have stopped blending green chillies with the coconut as I can control the spice if I add pieces. Similarly, for the garlic, I can remove the extra if I need to. Having said this you can blend the chillies, garlic and pepper. Make a fine paste using as much water as needed. This is the most important part of the recipe.
- Strain properly: The Kokum sits in the button and keeps leaching the colour and tang. You need not remove them useless the Kadi is too sour. But remember to strain the coconut milk well. Bits and pieces of coconut do not taste good.
- Let it chill: As a drink allow Kokum Kadhi to chill as a curry keep it at room temperature. Both have a delicious taste and flavour. Having said this do not chill for more than 30 minutes. I have seen the mixture cake up and it loses its taste.
- Garnishes: The traditional garnish is coriander leaves, green chilli slices and garlic. You can try experimenting. Add roasted cumin powder, maybe ginger juliennes.
- Pair it with a coastal meal: Sol Kadi served with fish curry rice, prawns curry and rice. For a vegetarian meal Toi, Khatkhate, Chana Cho Ras, Vadiya Kissmore and Kappa pair well with Kadi.
Frequently asked Questions:
What is Sol Kadhi?
Sol Kadhi or Kadi as it is also called is a popular coastal drink and curry from India. Made from kokum and coconut milk it is refreshingly cooling as a drink.
What is kokum?
Kokum, Amsul, Sola or Binna Sol is made from a tropical fruit native to India. It is used to make a drink and curry that is spicy and tangy called Sol Kadi. While cooking kokum is used to give any flavour to dishes. The fruit is also used to make sherbet and is called Kokum Agal.
Where can I buy kokum?
Visiting the coastal region of Western India you can buy Kokum in local stores. But elsewhere Kokum is available in many Indian grocery stores or online. You can buy and store the Kokum for your use the pink colour lasts for about a year.
Can I use canned coconut milk?
Fresh coconut milk is the best. But if you use good-quality coconut milk cans without any additives or preservatives it tastes great and no one knows what you have used.
Can I make Sol Kadhi in advance?
Yes, you can make Sol Kadhi in advance. In case you plan to serve it as a drink refrigerate it until ready to serve. Try and avoid refrigerating for more than 30 minutes. The mixture then cakes up and does not taste good.
Can I freeze Sol Kadhi?
No, please do not freeze Sol Kadhi as the consistency may change and the flavours may not be as vibrant.
Can I adjust the spice level in Sol Kadhi?
Yes, you can adjust the spice level in Sol Kadhi by adding more or less green chilli according to your preference.
Is Sol Kadhi vegan?
Yes, Sol Kadhi is a vegan drink as it's made with coconut milk and does not contain any animal products.
Can I drink Sol Kadhi with a meal?
Sol Kadhi pairs exceptionally well with coastal dishes and seafood-based dishes. Even with vegetarian dishes like tonak, Chana cho ras etc. Sol kadhi is delicious. Its tangy flavour complements the richness of these dishes.
Is Sol Kadhi healthy?
Sol Kadhi is a healthy drink as it's made with natural ingredients like kokum and coconut milk. It's also low in calories and contains no added sugar.
To recap To make the best sol kadhi start with the best ingredients. Fresher the Kokum better the colour of your Kadhi and the lesser kokum you need. Add garlic, chillies, thick coconut milk and salt. Let these ingredients marinate. As a drink, you will need to chill the Kadhi as a curry at room temperature. Serve your drink with pakodas, samosa, tandoori chicken, and cauliflower cafreal etc.
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Sol Kadhi Recipe
- 1 Mixer/Grinder
- 3 Bowls
- 1 Strainer
- 2 Glasses
- 3 Bowls to serve as curry
- 1 coconut freshly grated
- 2 cups water lukewarm
- 1 green chillies
- 3 cloves garlic
- ½ teaspoon Salt
- 4 peppercorns optional
- ½ teaspoon sugar optional
- Soak the kokum, garlic and green chillies in 1-2 tablespoon lukewarm water.
- Add the grated coconut, peppercorns if using to the mixer grinder. Add about ½ cup to ¾ cups of water. Close the mixer and grind to a fine paste.
- Use a fine strainer or a cheesecloth and squeeze out the liquid. Here you can use the good old hand or a spoon to press out the extract. This is coconut milk called first extract.
- Add to the soaking kokum the first extract.
- Transfer the coconut back to the mixer grinder and repeat the process. Use lesser water say ¼ to ½ cup. Squeeze out the coconut milk again. This coconut milk will be your second extract.
- You can repeat the process another time and extract the 3rd extract. Remember to use lesser water.
- Add this coconut milk to the soaking kokum/sola.
- Add salt to taste and fresh coriander leaves. Use a little water to adjust the consistency. Generally, I will leave my Kadhi thick.
- Let the kokum marinate in the mixture. As the mixture marinates the Kokum, garlic and chillies will release their flavours. I suggest let the mixture rest for atleast 1 hour before you serve.
- In case you plan to serve Sol Kadi as a drink chill the mixture. As a curry it tastes better at room temperature.
- Use fresh Kokum: Gives the pink colour when added to coconut milk.
- Soak Kokum: Soak the kokum an leave it in the coconut milk. The tangy and refreshing colour will develop.
- Adjust the consistency: I prefer to make my kadhi thick then thin it down as per needs. Use water to adjust the consistency.
- Spice levels: Use green chillies and peppercorns to adjust the spice levels to suit your taste.
- Blend the coconut mixture well: A well-blended coconut paste will give you thick coconut milk. Use water as needed.
- Strain properly: Bits and pieces of coconut does not taste good. Strain the coconut milk well.
- Let it chill: If you plan to serve Kokum Kadhi as a drink chill it.
- Garnish: The use of coriander leaves and chillies is common. Try adding ginger julienned, cumin powder.
- Pair it with a coastal meal: We enjoy Kokum Kadhi most with a costal meal.
Nutritional Disclaimer: I am not a certified nutritionist and make no claims to the contrary. Please check with your nutritionist for your dietary needs and restrictions. Ultimately you are responsible for your decisions.