Recipe Name:
Solkadhi
Prep Time:
10 minutes
Cook Time:
10 minutes
Serves:
4 people
Description:
Solkadhi is a traditional Konkani drink from the coastal regions of Maharashtra and Goa. It is made with coconut milk, kokum (a type of dried fruit), and flavored with spices like garlic and green chilies. Solkadhi is known for its refreshing and cooling properties, making it an ideal accompaniment to spicy meals.
Why You Will Love It:
You will love Solkadhi for its unique blend of flavors—creamy coconut milk paired with the tanginess of kokum and a hint of spice from garlic and green chilies. It not only complements spicy dishes but also aids in digestion, making it a popular choice in coastal cuisine.
Key Ingredient:
Kokum (dried mangosteen)
Ingredients:
Solkadhi
Prep Time:
10 minutes
Cook Time:
10 minutes
Serves:
4 people
Description:
Solkadhi is a traditional Konkani drink from the coastal regions of Maharashtra and Goa. It is made with coconut milk, kokum (a type of dried fruit), and flavored with spices like garlic and green chilies. Solkadhi is known for its refreshing and cooling properties, making it an ideal accompaniment to spicy meals.
Why You Will Love It:
You will love Solkadhi for its unique blend of flavors—creamy coconut milk paired with the tanginess of kokum and a hint of spice from garlic and green chilies. It not only complements spicy dishes but also aids in digestion, making it a popular choice in coastal cuisine.
Key Ingredient:
Kokum (dried mangosteen)
Ingredients:
- 1 cup freshly grated coconut
- 4-5 pieces of kokum (dried mangosteen)
- 2-3 green chilies, slit lengthwise
- 1-2 garlic cloves, crushed
- 1/2 teaspoon cumin seeds
- Salt to taste
- Water, as needed
- Fresh coriander leaves for garnish
- In a blender, blend freshly grated coconut with 1 cup of water to make a thick coconut milk. Strain through a fine mesh strainer or cheesecloth to extract coconut milk. Set aside.
- In a deep bowl or jug, soak kokum pieces in 1 cup of warm water for about 10-15 minutes to release their flavors.
- After soaking, squeeze and extract the juice from kokum pieces using your hands or a spoon. Discard the soaked kokum pieces or keep them aside for garnish.
- In a large mixing bowl or pitcher, combine the extracted coconut milk, kokum juice, green chilies, crushed garlic, cumin seeds, and salt. Mix well to combine.
- Add 1-2 cups of water (depending on your desired consistency) to the mixture and stir well.
- Taste and adjust salt and kokum juice according to your preference. You can add more water if the solkadhi is too thick.
- Chill Solkadhi in the refrigerator for at least 1 hour before serving to enhance its flavors.
- Serve chilled Solkadhi in glasses or small bowls.
- Garnish with a few soaked kokum pieces (optional) and fresh coriander leaves.
- Adjust the spiciness by varying the number of green chilies.
- Kokum gives Solkadhi its characteristic pink color and tangy flavor. You can find dried kokum in Indian grocery stores or online.
- Solkadhi can be served as a digestive drink after meals or as a refreshing beverage alongside spicy Konkani dishes.