Photo: Gaurav Dhwaj Khadka · CC BY-SA 3.0 · Wikimedia Commons

Maharashtra · Dinner

Sol Kadhi

A pretty, pale pink-purple digestive drink-curry made from kokum (aamsul) and fresh coconut milk — cooling, mildly tangy, fragrant with garlic and green chilli. Served cold or at room temperature as a dinner-side or post-dinner digestive alongside Konkan fish meals.

🧺 Ingredients

• 8–10 dried kokum petals (aamsul), soaked in 150 ml warm water for 20 min
• 1 cup (90 g) fresh grated coconut (or 200 ml canned coconut milk)
• 1 cup (240 ml) water (for extracting coconut milk)
• 3 cloves garlic, minced finely
• 1–2 green chillies, finely chopped (adjust to heat preference)
• ½ tsp cumin seeds, dry-roasted and coarsely pounded
• ½ tsp salt
• 1 tbsp fresh coriander, finely chopped
• 1 tsp coconut oil
• ½ tsp mustard seeds
• 5 curry leaves

👩‍🍳 How to make Sol Kadhi

1. Extract coconut milk (No heat): Blend grated coconut with 240 ml water for 1–2 minutes. Strain through a fine mesh strainer or muslin cloth, pressing and squeezing hard to extract all the milk. You should get approximately 200–220 ml thick-ish coconut milk. Discard the pressed coconut fibre.
2. Extract kokum water (No heat): Squeeze and knead the soaked kokum petals in their soaking water to release maximum colour and tartness. Strain through a strainer, pressing firmly. Discard petals. The liquid should be a deep ruby-purple.
3. Combine (No heat): In a jug or bowl, combine the coconut milk, strained kokum water, minced garlic, chopped green chilli, pounded cumin, and salt. Stir well. The mixture should turn a pretty pale pink-mauve colour as the coconut milk meets the kokum. Taste — adjust salt and kokum tartness by adding a spoonful of extra kokum water.
4. Cold version (traditional): Refrigerate for 20 minutes and serve cold. Garnish with fresh coriander. This is the most common Malvani/Konkan way to serve sol kadhi.
5. Warm version: For a warmer kadhi, heat coconut oil in a small tadka pan. Add mustard seeds — crackle 15 seconds. Add curry leaves — crackle 5 seconds. Pour immediately into the coconut-kokum mixture and stir. Warm gently on very low heat for 2–3 minutes (do NOT boil — coconut milk splits on boiling).
6. Serve: Pour into small glasses or bowls alongside the main Konkan fish dinner. It acts as both a digestive and a palate cleanser between bites of spicy fish curry and rice.

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