sol kadhi

sol kadhi recipe with step by step photos – goan sol kadhi or kokum curry is one drink which i have grown up having frequently during the mumbai summers. at home we call it kokum curry and sometimes also as sol kadi or solkadhi or kokum kadhi.

go to any local restaurant in goa….nah… not the beach shacks… the proper local indigenous restaurants which serve proper goan food. have any thali there – veg or fish or non-veg thali and in the thali, you will see a dark pink colored drink in a vati (small bowl). it is the kokum curry.

sol kadhi is a part of the goan, konkan and malvani cuisine. it is served as a digestive and also as a cooler.

by the way the shacks do serve goan food, but don’t expect a sol kadhi there. they don’t have thalis and the food is catered to the likes of the foreign tourists.

kokum also known as garcinia indica is a fruit bearing plant from the mangosteen family. the plant yields dark red colored fruit. they are amazing with a sweet sour taste. we would have the kokum fruits with salt.

kokum-fruit

the outer cover of the fruit is dried in the sun to get what we call as kokum or aamsol. after drying they yield blackish purple color. they are sour to taste and have a sweetish aroma.

kokum aamsol

they add a dark purple hue to the dish that you make and also make it slightly sour along with a slight sweet aroma of the kokum in the dish. i am so good at knowing if the a particular curry or dal has been flavored and soured by tamarind or kokum without even tasting it. just the aroma tells me.

kokum is used in the goan and malvan fish and prawn curries as a souring agent. it is also used in the maharashtrian, gujarati and kerala cuisine. we also make squash of the kokum and its known as kokum juice. its excellent to get rid of the heat in the body and also serves to reduce the pitta dosha as per ayurdeda. kokum sherbet is also good for digestion. it also helps in reducing the summer rash and itchiness.

actually it is very easy to get kokum if you stay in the southern parts and western coast of india. but if you stay in the north, then it is not so easy. when living in delhi, i had a tough time finding kokum anywhere, especially when the delhi heat used to be at its peak.

solkadhi

it really surprises me why they are not sold in the northern and central regions of india where the heat is such a killer. the kokum fruit is so good as a summer cooler. may be its got to do with the taste habits of people. there are many things from the north of india that i don’t get to buy in goa and vice versa.

sol kadhi can be made with coconut milk or without coconut milk. i am posting my mom’s recipe of kokum kadhi made with coconut milk. it may not be the authentic version, but much loved in my family and hence sharing the recipe. i will also try to post the no coconut milk version. at home we always temper the curry with a few spices and herbs, but this step can be skipped and is not essential.

at home i would always have solkadhi with rice and with a side bean dish like usal or veggie dish. i simply love it this way. but you can also drink if after lunch as it aids in the digestion of food and keeps your body cool. few more traditional cooling drinks recipes you can make during summers are:

  1. sweet lassi
  2. sattu sherbet
  3. mango lassi
  4. aam ka panna
  5. panakam recipe

this kokum kadhi recipe is easy too and all you have to make is only the coconut milk at home or use the ready made ones. along with soaking the kokum in water for 30 minutes. straining and squeezing them completely and you get a beautiful pinkish red colored kokum extract which is very sour.

add some more water and coconut milk to the kokum extract. temper and there you are done. the curry is ready in 10 minutes apart from the time taken for soaking and if using readymade coconut milk. if you make the coconut milk, then add some more 10 minutes and the kokum curry is done in 20 minutes.

for all those who have never had kokum in their lives, please try this marvellous indian fruit. it is amazing. kokum curry has a sour taste and if you like sour taste, you will like the curry too. coconut milk does reduce the sourness, but not that much. it is a nice blend of the light & mild coconut milk with a sour kokum tempered with indian spices.

you can serve sol kadhi immediately after tempering or else keep in the fridge and then serve cold. leftover kokum curry should be kept in the fridge. the coconut milk get spoiled in the hot weather, hence refrigerate the kokum curry. some more interesting facts, nice pics of the kokum tree and fruits and an informative post at aayisrecipes here.

enjoy making and having the solkadhi in the hot indian summers.

if you are looking for similar recipes then do check:

solkadhi or sol kadhi recipe below:

kokum curry recipe
3.75 from 8 votes
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sol kadhi recipe | solkadhi recipe | kokum curry recipe |

solkadhi recipe - digestive and cooling drink from goan cuisine.

course beverages & drinks
cuisine goan, indian
prep time 5 minutes
cook time 5 minutes
soaking time 30 minutes
total time 10 minutes
servings 4
calories per serving 254 kcal
author dassana amit

ingredients (1 cup = 250 ml)

for the sol kadhi:

  • 12 dried kokums
  • 1 cup water - for soaking
  • 2 cups water - to be added later
  • 1 to 1.5 cups thick coconut milk or half-half of thick coconut milk and thin coconut milk
  • 1 tablespoon chopped coriander leaves, for garnish
  • salt as required

for tempering sol kadhi:

  • 1 to 1.5 tablespoons oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1 sprig curry leaves or 9 to 10 curry leaves
  • 1 generous pinch asafoetida
  • 2 to 3 small to medium garlic cloves, slightly crushed
  • 1 to 2 dry kashmiri red chilies - halved and seeds removed

how to make recipe?

soaking kokum:

  1. rinse 12 kokums lightly in water. place them in a bowl and add 1 cup water.

  2. soak the kokums in the water for 30 minutes.

crushing kokum:

  1. after 30 minutes, crush and squeeze kokum completely with your fingers in the water itself.

  2. pour the kokum extract in a strainer. keep a bowl beneath the strainer.

  3. the kokum shreds will collect in the strainer.

  4. press the kokum shreds with a spoon so that the kokum flavors are extracted well.

making sol kadhi:

  1. then add 2 cups water to the kokum extract.

  2. next add 1 cup thick coconut milk – either make the coconut milk or use the ready made one. you can also add 1.5 cups of coconut milk. mix very well.

  3. add salt as per taste. mix again well. keep aside so that we prepare the tempering.

making tempering for sol kadhi:

  1. heat 1.5 tablespoons oil in a tadka pan or a small pan.

  2. add 1 teaspoon mustard seeds. let them crackle.

  3. then add 1 tsp cumin and let them crackle too.

  4. lastly add 1 sprig curry leaves, 1 to 2 dry red chilies (broken and seeds removed), 2 to 3 lightly crushed small to medium sized garlic cloves (with or without peels) and 1 generous pinch of asafoetida powder. you can crush the garlic cloves in a mortar-pestle.

  5. fry for some seconds till the garlic turns light golden. quickly pour this tempering on the kokum+coconut milk mixture. mix well.

  6. then add 1 tablespoon finely chopped coriander leaves to sol kadhi and mix again.

  7. serve sol kadhi straight way or refrigerate and then serve cold. you can garnish sol kadhi with coriander leaves before serving.

recipe notes

to make coconut milk:-

ingredients:

  • 1 cup grated coconut and ½ to ¾ cup water.

method:

  • grind the grated coconut with water and squeeze out the thick milk with a strainer.
  • add the extracted coconut again back to the grinder. add some water and then make the thin milk. strain again and squeeze the coconut completely.
  • you can add both the thick and thin milk to the kokum extract.


how to make sol kadhi recipe:

a) soaking kokum:

1. rinse 12 kokums lightly in water. place them in a bowl and add 1 cup water.

making sol kadhi recipe

2. soak kokums in the water for 30 minutes.

making sol kadhi recipe

b) crushing kokum:

3. after 30 minutes, crush and squeeze kokum completely with your fingers in the water itself.

making sol kadhi recipe

4. pour the kokum extract in a strainer. keep a bowl beneath the strainer.

making sol kadhi recipe

5. the kokum shreds will collect in the strainer.

making sol kadhi recipe

6. press the kokum shreds with a spoon so that the kokum flavors are extracted well.

making sol kadhi recipe

making sol kadhi:

7. then add 2 cups water to the kokum extract.

making sol kadhi recipe

8. next add 1 cup thick coconut milk – either make the coconut milk or use the ready made one. you can also add 1.5 cups of coconut milk.

making sol kadhi recipe

9. mix very well.

making sol kadhi recipe

10. add salt as per taste. mix again well. keep aside so that we prepare the tempering.

making sol kadhi recipe

making tempering for sol kadhi:

11. heat 1.5 tablespoons oil in a tadka pan or a small pan.

making sol kadhi recipe

12. add 1 teaspoon mustard seeds.

making sol kadhi recipe

13. let them crackle.

making sol kadhi recipe

14. then add 1 tsp cumin and let them crackle too.

making sol kadhi recipe

15. lastly add 1 sprig curry leaves, 1 to 2 dry red chilies, 2 to 3 lightly crushed small to medium sized garlic cloves (with or without peels) and 1 generous pinch of asafoetida powder. you can crush the garlic cloves in a mortar-pestle and keep them ready.

making sol kadhi recipe

16. fry for some seconds till the garlic turns light golden. quickly pour this tempering on the kokum+coconut milk mixture.

making sol kadhi recipe

17. mix well.

sol kadhi recipe

18. add 1 tablespoon finely chopped coriander leaves to solkadhi and mix again.

sol kadhi recipe

19. serve sol kadhi straight way or refrigerate and then serve cold. you can garnish sol kadhi with coriander leaves before serving.

kokum kadhi




38 thoughts on “sol kadhi recipe, how to make sol kadhi recipe | solkadhi or kokum curry”

  1. Hi! After reading the recipe i bought kokum but did not realise it was a wet kokum. Can i still use it?

    1. maggi coconut milk powder won’t give you a good taste and flavor. i have used coconut milk powder before and it does not even come close to the real taste of kokum curry.

  2. As a shishya, I bow before the guru and touch your feet metaphorically (even though I’m sure you’re probably much younger than me!) for all I have learnt from you and your vegrecipesofindia site I always find what I’m seeking here and this sol kadhi recipe is no exception. I had this at a Mangalorean restaurant and been yearning to try it. A friend kindly brought me a packet of kokum from Goa and now I am set to try it with the help I got on this page. Thanks again for your wide and varied, meticulously written and photographed recipes. Hug !

    1. i am humbled by your comment sonia 🙂 speechless now. hugs 🙂

      just a note on the kokum curry – if you want you can add more coconut milk if the sour taste is too much for you.

  3. Here,instead of kokum we use kokum aagal (readymade extract)for solkadhi,sharvari,saar etc..this is the nice receipe.

  4. This recepies is very very yummie.. In fact all the recepies you guys put up are yummie… I cook most of my food looking at this site.. You guys are awesome.

  5. Hello amit what a nice blog that gives nice information about how to make kokum curry recipe. really very nice feeling while cooking food to the family. thanks keep it up.

  6. I was really happy to see the way you presented the culture of our goan curry . But to add we goan dont give tadka to kokam curry . Its the south indian who give tadka to all the type of their curry .

    1. thanks. i know. in fact the goan kokum curry does not even use coconut milk. this version is how we make at home. we add the tempering as it gives a nice flavor and taste.

  7. Hi, I am unfamiliar with this kind of cooking mostly. I love Indian food when I encounter it. I cook almost all of my family’s food from scratch. I bought lots of spices for curries at a local Indian spice store. I really love them. I googled kokum because I didn’t know what to do with it. I am very excited to try this recipe soon! Could you give me the name of the black eyed pea dish so I can find a recipe? I would love to make that as well. Thank you, it is so nice that you posted this.

  8. I was very happy to find and read your article. I am a Goan originally, currently living in far-off city of Jamshedpur Jharkhand state.Can you please help me to buy kokum for home consumption so that I can enjoy this curry at home here in Jamshedpur? I need to know if anyone can send me Kokum if I buy online or otherwise as needed.
    Awaiting your response
    Regards
    J Y Desai
    9431383820(M)

  9. Hi Dassana,

    I am a big fan of your space. Your posts and pictures are great and I have tried some of them with good results.

    I wanted to let you know that I saw the picture of this kokum kadi in Jain Rasoi. All their pictures are taken without permission. You might want to check their site to see whether they have taken any other pictures as well.

    1. thanks rajani. in fact i came to know on the same day about the kokum curry pics the day you commented. a coincidence. i checked some posts but could not find more pics of mine. they have camouflaged the pic so well. i will report to google on this post.

  10. Hello,

    Really nice to read article on Sol Kadhi … I am staying in Noida and I am also finding it very difficult to get kokum here as no one knows …. I am maharashtrian and life without kokum is no life ….

    please suggest if you know any place in delhi noida where i can buy kokum….

    best regards,
    Bhaskar
    thanks

    1. hi bhaskar. i have lived in delhi before and i could not find kokum anywhere in delhi or gurgaon. i did try many stores and shops. may be you can order online and get them. you can search on google if there is any one who is selling kokum. i think it would be difficult though. i do buy a lot of stuff online, but not yet seen anyone selling kokum. but you can try searching.

  11. I’ve just returned home from a visit to Goa, with a big bag of kokum. I didn’t have a clue about it, so I’m glad I found your recipe. I did taste the simple kokum juice in a thali in a real Goan restaurant, but wasn’t sure how to make it myself. Although I’m from Canada, something about it tasted very familiar, but I can’t imagine why. Kokum is not commonly used here. Thanks for posting about this.

    1. thanks mary. i hope your goa trip was good. there are many recipe with kokum. if you search online, you will find many of them. kokum sherbet and kokum curry are often made and served in goa. you can also add them to the indian dals or veggie dishes as a souring agent. if you have fish and do like the goan fish or prawn curry, then you can add kokum to them too. in fact even in kerala, the kokum is added to some fish based dry curries. do explore on the web and you will get many ideas.

  12. Lajwanti Shetty

    Hi Dassana,

    Was just going through your Konkan recipes and came across this fab kokum kadhi.
    Thanks for the superb recipe, I too would like to share the sol kadhi recipe which is made in Malvan by Malvanis.
    This is slightly differnt in taste and method.

    Sol Kadhi
    Ingredients
    14-15 kokums kept overnite in water
    2 cups grated coconut
    2 green chillies
    2-3 flakes garlic
    a little jeera seeds(optional)
    salt to taste
    2 cups water
    Finely chopped coriander leaves for garnishing.

    Method
    Grind the coconut, chillies, jeera garlic together, take out the thick milk by straining the mix in a pan. Grind the extracted coconut mix again for some more milk and add it to the thick milk.
    Crush the kokums with your hand and extract the juice from it, strain it and add it to the coconut milk mixture. Mix everything properly and add salt to taste, refrigerate it for some time before serving it. Garnish with fresh coriander leaves which have been finely chopped.
    Please try this recipe and give me your feedback.

    Regards
    Lajwanti Shetty

    1. thanks lajwanti for taking the time to write the whole recipe in detail. it will help the readers who are looking for kokum curry and they can try this one too.
      i will try this malvani sol kadhi. in fact there is one more type of sol kadhi that is made in goa, but without coconut milk. i plan to share this one too.

  13. Anamika@madcookingfusions

    I have never heard of Kokum before, but will now hunt for it here and try it out for sure. Looks really refreshing for summers….

Comments are closed.