sol kadhi recipe, solkadhi recipe, kokum curry recipe
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5 from 1 vote

solkadi recipe

solkadhi is a digestive and cooling drink from goan cuisine.
Prep Time5 mins
Cook Time5 mins
soaking time30 mins
Total Time10 mins
Course: beverages & drinks
Cuisine: goan, indian
Servings: 4
Calories: 254kcal
Author: Dassana Amit


for the sol kadi

  • 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


soaking kokum

  • rinse 12 kokums lightly in water. place them in a bowl and add 1 cup water.
  • soak the kokums in the water for 30 minutes.

crushing kokum to make sol kadi

  • after 30 minutes, crush and squeeze kokum completely with your fingers in the water itself.
  • pour the kokum extract in a strainer. keep a bowl beneath the strainer.
  • the kokum shreds will collect in the strainer.
  • press the kokum shreds with a spoon so that the kokum flavors are extracted well.

making sol kadhi

  • then add 2 cups water to the kokum extract.
  • 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.
  • add salt as per taste. mix again well. keep aside so that we prepare the tempering.

making tempering for solkadi

  • heat 1.5 tablespoons oil in a tadka pan or a small pan.
  • add 1 teaspoon mustard seeds. let them crackle.
  • then add 1 tsp cumin and let them crackle too.
  • 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.
  • fry for some seconds till the garlic turns light golden. quickly pour this tempering on the kokum+coconut milk mixture. mix well.
  • then add 1 tablespoon finely chopped coriander leaves to sol kadi and mix again.
  • serve sol kadhi straight way or refrigerate and then serve cold. you can garnish sol kadhi with coriander leaves before serving.


to make coconut milk:-
  • 1 cup grated coconut and ½ to ¾ cup water.
  • 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.


Calories: 254kcal | Carbohydrates: 50g | Protein: 2g | Fat: 6g | Sodium: 33mg | Potassium: 90mg | Fiber: 15g | Sugar: 31g | Vitamin A: 365IU | Vitamin C: 54.6mg | Calcium: 46mg | Iron: 1.8mg