Sol Kadhi

Holding a glass of sol kadhi in hands topped with chopped cilantro.

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5 from 1 vote

A cooling digestive mauve-hued drink for summer, Sol Kadhi is super easy to make in a matter of minutes.

Enjoy a glass of this chilled coconut and kokum based drink from the Konkan region of India!

Prep Time5

Cook Time0

Soaking Time2

Total Time5

Course: Drinks

Cuisine: Indian, Maharashtrian

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 163kcal

Author: Smruti

Ingredients

For the Kokum

8-10 kokum
1 cup hot water

For the Sol Kadhi

1 cup shredded coconut (fresh or frozen)
1 inch ginger
2-3 garlic
1 green chili
1 inch beetroot
1 teaspoon salt
1 teaspoon cumin powder
½ teaspoon ground cumin
2 cups cold water

For topping

3-4 stalks cilantro

Instructions

Add kokum and hot water to a bowl.
8-10 kokum, 1 cup hot water
Let this stand for a couple of hours.
The water changes color to pink and comes to room temperature.
Then add everything to a fine mesh strainer.
Extract as much juice as possible and discard the kokum pods. Save the kokum water to use in the recipe.
In a high speed blender add fresh or frozen coconut.
1 cup shredded coconut
Add in the beetroot, aromatics and spices.
1 inch ginger, 2-3 garlic, 1 green chili, 1 inch beetroot, 1 teaspoon salt, 1 teaspoon cumin powder, ½ teaspoon ground cumin
Then add the cold water.
2 cups cold water
Whip everything till it turns to a smooth paste.
Line a fine mesh strainer with a muslin or cheesecloth. Add everything from the blender to it.
Press well and squeeze out as much of the sol kadhi as possible. Discard the remaining mix.
Then add in the kokum juice.
Finally add finely chopped cilantro.
3-4 stalks cilantro
Enjoy the sol kadhi after chilling it for a couple of hours.

Video

Notes

Use the right kokum: We need to extract the juice out of kokum. For this, use wet, dry or semi-dry kokum. Dry kokum and semi dry kokum need to be rehydrated in hot water and not the wet ones.
Do not skimp on the coconut: Adding too little coconut will yield a watery mix. Moreover, with the addition of kokum water, the curry will further thin out and not taste good. So use a generous amount of coconut to make sol kadhi.
Adding tempering to the sol kadhi: An optional step, we can add tempering to the kadhi once it is made. To do so, simply heat oil or ghee and add in mustard seeds, cumin seeds, a generous pinch of asafetida, curry leaves and green chili. Transfer this to the prepared sol kadhi and mix well. Chill it after the tempering so it remains cool.
Plan ahead: We need some time to soak the kokum and then chill the prepared sol kadhi. So plan ahead on making this. Though it only needs a few minutes, we need to start the soaking way ahead.
Color of sol kadhi: The color of sol kadhi is determined by the kokum and beetroot. It can greatly vary from white to a dark pink or brown. Eliminating beet gives us a lighter cream color. Adding too much kokum makes it brown and too much beetroot makes it dark pink. The right balance of beetroot and kokum gives us a soothing pink color.

Note: Nutrition values are my best estimates using an automated calculator. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition