Solkadhi – a digestive drink made with kokum, coconut milk and spices.
Solkadhi is a speciality of Konkan region. For people living in the coastal regions, Solkadhi is a part of their daily menu. This Kadhi is generally consumed as a digestive drink at the end of a hot and spicy non-vegetarian meal. However, it can be consumed as an appetiser, as a sip-up drink between meals or as a digestive drink after meals. It is also eaten with rice as the last course in a meal.
About Sol kadhi
Sol kadhi is a popular digestive drink from Maharashtra’s Konkan region. It is known to cool the digestive system.
Sol kadhi is made with coconut, kokum, green chillies and garlic. A perfect sol kadhi has a milky consistency, baby pink colour and a refreshing taste. I have added a small piece of beetroot to get that pink colour. However, adding beetroot is entirely optional.
Another famous digestive drink from the Konkan region is Kokum tival which is made without coconut.
Ingredients required to make Sol kadhi
Spices : green chillies, garlic
For garnishing : coriander leaves
For the colour : a small piece of beetroot (optional)
How to make Sol Kadhi
Soak the kokum pods in 1 cup of warm water for 30 to 60 minutes, Mash and squeeze the kokum using your fingers. Strain and collect the kokum water in a bowl. Discard the kokum. Keep kokum water aside.
Grind fresh coconut, garlic, green chillies, beetroot with half a cup of water to a smooth paste.
Squeeze the coconut milk from this paste by passing through a strainer or a muslin cloth.
Add around ½ a cup of water to the dry remains and run the mixer again.
Extract the milk again. This process can be repeated till all the milk is extracted from the coconut.
Add coconut milk to the kokum water. Add salt and mix well.
Garnish with chopped coriander.
Some more Kokum drinks
- ½ cup kokum
- 1 cup fresh coconut (grated)
- 1 to 2 green chilly
- 2 cloves garlic
- a small piece of beetroot (optional)
- 1 tbsp coriander leaves
- Salt as per taste
- Soak the kokum pods in 1 cup of warm water for 30 minutes to an hour.
- Mash and squeeze the soaked kokum to extract juice.
- Pass it through a strainer and discard the kokum from the water
- Keep the kokum water aside.
- Grind the grated coconut, garlic,green chillies, beetroot with half a cup of water in a mixer, to make a smooth paste.
- Squeeze the coconut milk from this paste and keep aside.
- Add around ½ a cup of water to the dry remains and run the mixer again. Extract the milk again.
- This process can be repeated till all the milk is extracted from the coconut.
- Add coconut milk to the kokum water.Add salt and mix well.
- Garnish with chopped coriander.
- Serve chilled.
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