Solkadhi is a type of curry usually eaten with rice or sometimes drunk after the meals. Popular in Goa and the Konkan region of India, it is made from coconut milk and kokum/Garcinia indica. It’s known for it digestive properties that’s why people like it to drink after meal. It is prepared using Coconut milk, kokum flavoured ith some chili, garlic and salt for taste. This drink is very refreshing and I love it a lot 😛
1 Cup coconut milk (I used store bought milk)
1 1/2 Cup water
12-15 kokum pods/Garcinia indica (Soaked in 1/4 cup of water for 30min-1 hour)
1- 1 1/2 green chili(depending on it’s spicyness)
1 Tsp Black salt/kale meeth( Use salt only if kokum has no salt applied as a preservative)
1/2- 1 clove of garlic
2-3 Tbsp coriander leaves
1/2 Tsp cumin seeds/ or cumin powder
Strain the kokum water using fine strainer. In a blender, take all the ingredients and blend it.
1) If using homemade coconut milk, change the water quantity according to the consistency of coconut milk. I used store bought milk which is too thick so needed that much of water to make it thin. Also reduce the water if you like thick solkadhi.
2) Many times kokum comes covered in salt as they apply it as a preservative. So if you can see/ taste lots of salt, do not add additional salt in Solkadhi.
3) Fresh kokum gives nice pinkish color to this drink.