3.89 from 9 votes
sol kadhi recipe, solkadhi recipe, kokum curry recipe
sol kadhi recipe
prep time
5 mins
cook time
5 mins
soaking time
30 mins
total time
10 mins

solkadhi is a digestive and cooling drink from goan cuisine.

course: beverages & drinks
cuisine: goan, indian
servings: 4
rough 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
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:-