Goan Sol Kadhi
A cooling, pale pink coconut milk and kokum drink-cum-soup sipped after a spicy meal or drunk on its own in the humid Goan monsoon.
- Prep
- 10 min
- Cook
- 5 min
- Total
- 15 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 90 kcal
Equipment
- •Mixing bowl
- •Fine strainer
Nutrition
Per serving, approximate
- Calories
- 90 kcal
- fat
- 7 g
- carbs
- 5 g
- fibre
- 1 g
- protein
- 1 g
- calories
- 90 kcal
Instructions
- 1
Soak kokum petals in warm water for 15 minutes. Squeeze them to press out the dark, tangy liquid.
- 2
Whisk the coconut milk with the kokum extract, water, crushed garlic, ginger, green chilli and cumin.
- 3
Season with salt and stir well until the drink turns evenly pink.
- 4
Chill in the fridge for at least 30 minutes before serving for the best flavour.
- 5
Scatter chopped coriander leaves on top just before serving.
Chef's tips
Use thick, freshly extracted coconut milk rather than canned for a smoother texture. Serve well chilled, especially after a spicy fish meal.
Ingredient substitutions
- kokum → tamarind (different flavour, less traditional)
Storage
Refrigerate up to 1 day; best consumed fresh.
Reheating
Not intended to be reheated; serve chilled or at room temperature.
Common mistakes to avoid
- •Boiling the coconut milk, which causes it to split.
Serving suggestions
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