Easy Kokum Curry Sol Kadhi Recipe for Hot Summers

Kokum Curry Sol Kadhi, also known as Solkadhi or Kokum Kadhi, is a cooling and refreshing drink, particularly enjoyed during hot summers. This tangy and vibrant pink beverage from the Goan cuisine is not just tasty but also helps in digestion. It’s light, easy to prepare, and a perfect drink to beat the heat.

Kokum Curry Sol Kadhi

Preparation Time:

Prep Time: 5 minutes

Cook Time: 5 minutes

Soaking Time: 30 minutes

Total Time: 40 minutes

Cuisine: Goan, Indian

Course: Beverages

Diet: Vegan

Difficulty Level: Easy

Ingredients for Kokum Curry Sol Kadhi:

For the Sol Kadhi:

• 12 dried kokums
• 1 cup water (for soaking)
• 2 cups water (to be added later)
• 1 to 1.5 cups thick Coconut Milk (or a combination of thick and thin coconut milk)
• 1 to 2 tablespoons chopped coriander leaves (for garnish)
• Salt (as required)

For Tempering:

• 1 to 1.5 tablespoons neutral oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 sprig curry leaves (or 9-10 curry leaves)
• 1 generous pinch of asafoetida
• 2-3 small to medium garlic cloves (slightly crushed)
• 1-2 dry Kashmiri red chilies (halved, seeds removed)

Instructions for Making Kokum Curry Sol Kadhi:

Step 1: Soaking Kokum

1. Start by rinsing the dried kokum lightly under water to remove any dust or impurities.
2. Place the rinsed kokum in a bowl and add 1 cup of water to soak it. Allow it to soak for 30 minutes.

Step 2: Extracting Kokum Juice

1. After soaking, crush the kokum in the water with your fingers to release its flavors.
2. Pour the kokum water through a strainer into another bowl to collect the extract.
3. Press the kokum pieces with a spoon to squeeze out any remaining liquid. Discard the kokum shreds.

Step 3: Preparing Sol Kadhi

1. Add 2 cups of water to the kokum extract.
2. Next, pour in 1 to 1.5 cups of thick coconut milk. You can either make your own fresh coconut milk or use canned or packaged coconut milk. Mix the ingredients well.
3. Season with salt according to taste and set the mixture aside while preparing the tempering.

Step 4: Tempering

1. Heat oil in a small frying pan or tadka pan over low heat.
2. Once the oil is hot, add mustard seeds and let them crackle.
3. After that, add cumin seeds and allow them to crackle too.
4. Now, add curry leaves, crushed garlic, dry red chilies, and a pinch of asafoetida. Stir and fry these ingredients for a few seconds until the garlic turns light golden.

Step 5: Mixing Tempering with Sol Kadhi

1. Once the tempering is ready, quickly pour it over the kokum and coconut milk mixture. Stir well to incorporate the flavors evenly.
2. Finally, garnish the sol kadhi with freshly chopped coriander leaves.

Serving Suggestions:

Serve Kokum Curry Sol Kadhi immediately or refrigerate for a few hours and serve cold. You can garnish it with more coriander leaves for added flavor and presentation.

It’s important to consume sol kadhi the same day, as coconut milk tends to spoil easily even when refrigerated.

Tips for Making the Perfect Kokum Curry Sol Kadhi:

1. Coconut Milk: Use thick coconut milk for a creamy texture. Avoid thin or lite coconut milk as it might not provide the richness needed for the drink. Homemade coconut milk from fresh coconuts yields the best flavor.
2. Kokum Flavor: If you find the kokum too sour, balance it out by adding extra coconut milk to mellow the tanginess.
3. Spice Variations: You can customize the flavor by using green chilies instead of dry red chilies. Additionally, you can skip the asafoetida for a gluten-free version.
4. Scaling the Recipe: This recipe is easy to scale. You can prepare half or double the quantity depending on your requirements.

How to Make Coconut Milk at Home:

1. Take 1 cup of grated coconut and ½ to ¾ cup of water.
2. Blend the grated coconut with water and strain to extract the thick coconut milk.