Konkani Style Solkadhi Recipe - Kokum Drink

A Konkani summer drink, Sol Kadhi is a delicious recipe that you can serve along with your everyday meals. Serve it with Amlechi Uddamethi or Sangacho Ross and Steamed Rice for an everyday meal.

Archana's Kitchen
Konkani Style Solkadhi Recipe - Kokum Drink
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Solkadhi or a digestive kadhi made of kokum (a plant of the mangosteen family) is very refreshing and tasty drink, a speciality of Konkan region that extends from Goa through Maharashtra.

The kokum fruit is largely produced in this Konkan region and used as an astringent or souring agent in many of the specialties of the area. This Solkadhi uses coconut along with kokum and the drink is either had with rice or consumed as a digestive beverage at the end of a meal.

Serve this Solkadhi along with a Goan style meal of Amlechi Uddamethi or Sangacho Ross and Steamed Rice.

Here are some other Drink Recipes that you can try this summer:

  1. Kanji Recipei
  2. Mung Pani Recipe 
  3. Raab Recipe 

Cuisine: Konkan
Course: Side Dish
Diet: Vegetarian
Prep in

30 M

Cooks in

15 M

Total in

45 M

Makes:

3 Servings

Ingredients

  • 12 Kokum (Malabar Tamarind)
  • 1 cup Fresh coconut , grated
  • 1 Green Chilli
  • 2 cloves Garlic
  • 2 tablespoon Coriander (Dhania) Leaves
  • 1/2 teaspoon Cumin powder (Jeera)
  • Salt , to taste
  • Mint Leaves (Pudina) , for garnish

How to make Konkani Style Solkadhi Recipe - Kokum Drink

  1. To begin making the Solkadhi Recipe, first soak kokum pods in 1/2 cup warm water for 30 to 45 minutes.

  2. Squeeze the pods to extract the juices, drain the pods and retain the warm water with the extract in it.

  3. In a mortar and pestle, smash together the green chilli, cumin seeds, garlic cloves, coriander leaves and salt. Crush them roughly till they come together.

  4. In a mixer-grinder, blend together the freshly grated coconut with enough water to make a smooth paste. Strain the paste through a fine sieve to extract fresh coconut milk from it.

  5. This process can be repeated a couple of times, but bear in mind that the milk gets thinner with every consecutive extraction.

  6. In a bowl, add the extracted milk, kokum concentrate, crushed garlic and chilli spice paste and stir well to combine.

  7. Taste it and adjust seasoning as required. Garnish the Solkadhi with mint leaves or chopped coriander and serve chilled.

  8. Serve this Solkadhi along with a Goan style meal of Amlechi Uddamethi or Sangacho Ross and Steamed Rice.

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Last Modified On Thursday, 08 August 2019 11:13
     
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