Konkani Sol Kadhi

Name: Konkani Sol Kadhi
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 servings
Cuisine: Maharashtrian
Ingredients: 1 cup fresh coconut; 8 pieces kokum petals; 2 cloves Garlic; 1 whole green chilli; 0.5 tsp Cumin seeds; 0.5 tsp Mustard seeds; 4 leaves Curry leaves; 2 tbsp coriander leaves; 0.5 tsp Salt

A cooling pink coconut milk and kokum drink-soup that closes out a Konkan meal, prized for its digestive and refreshing qualities.

🇮🇳India· Maharashtra

Prep: 10 min
Cook: 5 min
Total: 15 min
Servings: 4
Difficulty: Easy
Calories: 90 kcal

Ingredients

0 of 9 gathered

Servings

Equipment

•Mixer grinder
•Saucepan

Nutrition

Per serving, approximate

Calories: 90 kcal
fat: 8 g
carbs: 5 g
fibre: 2 g
protein: 1 g
calories: 90 kcal

Instructions

1
Soak the kokum petals in half a cup of warm water for 15 minutes to draw out their colour and sourness.
2
Grind fresh coconut, garlic, green chilli and cumin seeds with a little water into a smooth paste.
3
Pour the paste through a sieve and press firmly to extract thick coconut milk. Discard the leftover pulp.
4
Strain the kokum water into the coconut milk with salt. Add a little water to make it thin enough to drink.
5
If you like, sizzle mustard seeds and curry leaves in a teaspoon of hot oil. Pour this over the kadhi.
6
Top with chopped coriander. Chill in the fridge before serving.

Chef's tips

Never boil sol kadhi because the coconut milk will split. Serve it chilled or at room temperature, and adjust the kokum to suit your taste for sourness.