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Sol Kadhi / Solkadhi (Kokum flavoured Coconut Curry)

It’s time to Satiate your soul with this super delicious Sol Kadhi….

Extremely popular in Maharashtra and Goa, is also known as Kokum Curry…..this soothing drink is great for digestion ,can be consumed as an appetizer or can be a superb accompaniment to seafood dishes and meals too… It is prepared with the Kokum fruit and thick coconut milk and is tempered with spices and garnished with finely chopped fresh coriander leaves.


Soaking Time: 02 hours

Preparation Time: 05 minutes

Cooking Time: 05 minutes

Refrigeration Time: 45 minutes to 01 hour / or more as desired

Serves: 2

Ingredients and Quantity:

Kokum, dried- 08 nos.

Water for Soaking- 3/4th cup

Coconut Milk, thick-1 cup

Coconut Milk, thin- 1/4th cup

Fresh Coriander Leaves, finely chopped- ½ tbsp..

Salt- to taste

For the Tempering:

Refined Oil -1/4th tbsp.

Mustard seeds- ½ tsp.

Cumin Seeds- ½ tsp.

Curry Leaves- 01 sprig

Whole red chillies, broken and deseeded-02 nos.

Garlic, crushed- 02 flakes

Asafoetida- a pinch

For the Garnish:

Fresh Coriander Leaves, finely chopped- ¼ th tbsp.


Wash the kokum very lightly in water.

In a glass bowl soak the kokum with 3/4th cup of water for 02 hours.

After 30 minutes, strain the kokum through a fine mesh strainer, ensuring the pulp is completely extracted.

Mix this extract with thick  and thin coconut milk.

Add salt to taste and mix well. Set aside.

Add finely chopped fresh coriander leaves.

In non-stick pan heat oil add mustard seeds, let them crackle add cumin seeds, curry leaves, broken dried red chillies, crushed garlic and asafoetida.

Let the garlic turn light golden in colour.

Pour this tempering over the prepared Kokum and coconut milk.

You may serve it immediately or refrigerate for 30 minutes and serve chilled garnished with finely chopped fresh coriander leaves.

Chef Tips:

  1. To make this kadhi instantly, you may skip soaking the kokum, you simmer the kokum in 3/4th cup of water for 4 to 5 minutes. Cool it completely and strain through a fine mesh strainer.
  2. You may add finely chopped / crushed deseeded green chillies to the Sol Kadhi , if desired.



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