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.

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.


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 warm water for 30 minutes to an hour.
  • 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 little water in a mixer, to make a thick 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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