Sol Kadhi Breakfast Bowl

Name: Sol Kadhi Breakfast Bowl
Prep time: 10 min
Total time: 10 min
Yield: 3 servings
Cuisine: Indian (Goa)
Ingredients: 10 kokum rinds (Garcinia indica); 1 cup fresh thick coconut milk; 2 cups water; 2 green chillies, slit; 4 garlic cloves, crushed; 1 tsp cumin, ground; Salt to taste; Fresh coriander

🟢 Veg🌾 Gluten-free📊 Medium

Traditional 45. Sol Kadhi Breakfast Bowl recipe

⏱️10 minPrep

🕒10 minTotal

🍽️3Serves

🧺 Ingredients

👩‍🍳 How to make Sol Kadhi Breakfast Bowl

Extract kokum juice (15 mins soaking, no heat): Soak kokum rinds in 2 cups warm water for 15 mins. Squeeze and strain â€” liquid should be deep pink-purple.
Combine (3 mins, no heat): Mix kokum liquid with coconut milk, green chillies, crushed garlic, cumin, and salt. Stir well.
Adjust: Taste â€” should be perfectly balanced between tart (kokum), rich (coconut), and spicy (chilli). Add more kokum for tartness or coconut milk for richness.
Serve: Chilled or at room temperature as a digestive breakfast drink. Garnish with coriander.

📖 Cultural notes

Sol kadhi is Goa's ancient digestive drink, consumed first thing in the morning in Saraswat Hindu homes â€” the kokum (a cousin of mangosteen) is native to Goa's forests and has powerful digestive and cooling properties. ---

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