Sol kadhi
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A pink, cooling drink of coconut milk and kokum, flavoured with garlic and green chilli, served with or after a Goan meal.
Region: Goa and the Konkan coastOccasion: With lunch, especially after a spicy fish mealTime: 20 minServes: 4Vegan
Ingredients
- 10–12 dried kokum (sola) petals
- 1 cup warm water
- 1½ cups grated coconut
- 1 small clove garlic
- 1 green chilli
- Salt to taste
- Chopped coriander leaves
Method
- Soak the kokum in the warm water for 30 minutes, then squeeze and strain to get a deep red liquid.
- Grind the coconut with the garlic, green chilli and 1 cup water and strain through a cloth or fine sieve to get coconut milk. Repeat with ½ cup more water.
- Mix the coconut milk with the kokum extract and salt. It will turn pink.
- Add a little water if it is too thick, garnish with coriander and serve chilled or at room temperature.
History
Kokum trees grow wild in the Western Ghats and along the Konkan coast, and their dried fruit rind has long been used in Goan kitchens for sourness.
Significance
Sol kadhi is valued as an aid to digestion and a way to cool down after spicy food. It is often drunk with rice at the end of a fish thali.