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Sol kadhi
सोलकढी: pink kokum and coconut-milk cooler from the Konkan coast
Sol kadhi is the pale pink drink served at the end of every meal along the Konkan coast, from Malvan to Ratnagiri. Fresh coconut milk is mixed with the deep purple soaking water of kokum, a sour fruit that grows in the coastal hills, and seasoned with a little garlic, green chilli and salt. It's cool, tangy and gently creamy, and it soothes the stomach after a spicy Malvani thali. Drink it from a small glass or pour it over rice as the last course. Chef's tip: make it with fresh coconut if you can; the milk you squeeze yourself is lighter and sweeter than tinned and gives the classic blush-pink colour.
- Total time
- 25 min
- Difficulty
- easy
- Serves
- 4
Ingredients
Method
0/5 doneStep 1: Soak 12 dried kokum in ¾ cup warm water for 20 minutes. Squeeze the kokum hard into the water to release its colour, then strain; you should have a deep purple liquid. Discard the kokum.
20 minStep 2: Blend 7 oz fresh coconut with 1 ½ cups warm water, 1 garlic clove and 1 green chilli for 1–2 minutes until very fine. Strain through a muslin cloth or fine sieve, squeezing out every drop of milk.
Step 3: Stir the kokum water into the coconut milk with ¾ tsp salt and ½ tsp sugar. It will turn a soft pink. Taste: it should be tangy and lightly salty; add a little more kokum water or salt as needed.
Step 4: Common mistake: warming it. Sol kadhi is never heated; the coconut milk splits and the colour turns grey. Chill it for an hour, or serve at room temperature.
Step 5: Stir well, as it settles, and pour into small glasses. Top with 1 tbsp fresh coriander.
Nutrition per serving
- Calories
- 160 kcal
- Protein
- 2 g
- Carbs
- 6 g
- Fat
- 15 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does sol kadhi take?
- About 25 minutes in total.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of fresh coconut?
- Desiccated coconut soaked in hot water for 15 minutes, about three quarters of the weight.
- What can I use instead of garlic clove?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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