Sol kadhi is my all time favorite drink and although I can devour it in any season, it is especially refreshing during these mercury-soaring summer days. Sometimes it is difficult to keep Devansh away from food when my husband and I are clicking pics of food for the blog—he clicking and me arranging that is. This time it was difficult for ME to stay away from sol kadhi; I was salivating from the time I tasted coconut and garlic paste after blending it in mixer. 😀 Give this sol kadhi recipe a try, if you haven’t tasted sol kadhi before it will be easy for the first time. Next time onward, stopping yourself from drooling will be a challenge I guarantee.
If you go to any restaurant serving konkani or malvani food, you will surely get sol kadhi along with their thali. Whenever we eat at a konkani or a malvani restaurant, I end up having at least 2 glasses of this yummy drink. People in the Konkan belt prefer having sol kadhi with rice. I have never tried it with rice though, I prefer to drink it. All of us at home love to drink sol kadhi in good quantity but unfortunately you can make only 3 to 4 glasses of sol kadhi using one coconut. So if you are making it for a large family I would suggest doubling the ingredients listed in this sol kadhi recipe. Enjoy this yummy recipe and let me know how you liked the refreshing sol kadhi.
Searching for healthy, traditional Indian drinks recipes? Try this yummy sol kadhi recipe made using coconut and kokum (amsul), which is super for summer.
- 12-15 kokum petals (amsul)
- 1 freshly scraped coconut
- 3-4 cloves of garlic (peeled and chopped)
- 1 green chili (deseeded and chopped)
- Half tsp sugar
- 2-3 tbsp chopped coriander
- Salt to taste
- Soak kokum petals in 1 cup hot water for 1-2 hours. (Two hours is better.)
- Soak scraped coconut in 2 cups warm water for 10-15 minutes.
- After the water in which coconut is kept cools down, scoop out the coconut and add it in a blender.
- Add garlic, chili, and half of the water in which coconut was soaked.
- Grind the mixture till it forms a very fine paste.
- Strain the paste to separate coconut milk.
- Squeeze the coconut caught in the strainer/sieve using your hand to extract more coconut milk and then put it back in the blender.
- Add the remaining 1 cup water (in which coconut was soaked) in the blender and grind the mixture one more time.
- Again, strain the mixture and squeeze the coconut to extract more coconut milk. (If you feel the coconut hasn't dried out completely and you might be able to extract more milk out of it, grind it one more time using some water in which kokum petals were soaked. Don't add any more fresh water; it'll make the sol kadhi watery.)
- Crush the kokum petals and extract maximum possible juice out of them.
- Strain the water in which you crushed kokum petals and add it to coconut milk.
- Add salt, sugar, and chopped coriander, and mix well.
- Serve chilled. (Make sure to stir it properly before serving as the water tends to separate and settle at the bottom of the vessel.)
- You can add some kokum extract if the kokum is not adequately tangy.
- If the kokum extract has added sugar, don't add sugar while making sol kadhi. (A bit out sugar is needed in sol kadhi to balance out kokum's sourness.)
- Use a light-colored, non-spicy chili if you are making sol kadhi for toddlers or kids.