Sol Kadhi
Sol Kadhi is a traditional beverage from the coastal regions of Maharashtra and Goa in India. Known for its vivid pink color and tangy flavor, it is typically served as an accompaniment to spicy and flavorful Malvani or Goan cuisine, often to soothe the palate. The main ingredients are derived from kokum, a fruit with a tangy taste, and coconut milk, which adds a creamy texture. Sol Kadhi is not only cherished for its refreshing taste but also for its digestive properties.
Ingredients
- Kokum - 10 to 12 pieces
- Coconut Milk - 2 cups
- Garlic - 3 to 4 cloves
- Green Chili - 1 (optional)
- Cumin Seeds - 1 teaspoon
- Coriander Leaves - for garnishing
- Salt - to taste
- Water - 1 cup
Preparation
Soaking Kokum
Begin by soaking kokum in 1 cup of water for about 20 to 30 minutes. During this time, the kokum will release its vibrant pink pigment and tangy flavor into the water, creating a kokum extract that forms the base of Sol Kadhi.
Preparing Coconut Milk
If you're using fresh coconut milk, grate the coconut and blend it in a mixer with some water. Squeeze through a muslin cloth to extract thick coconut milk.
Cooking Process
Blending Spices
In a mortar and pestle, crush the garlic cloves, and green chili if using, along with cumin seeds. This blend will add a sharp edge to the mellow flavors of the coconut milk.
Mixing Sol Kadhi
In a large bowl, combine the soaked kokum extract with the prepared coconut milk. Add the spice blend and mix well. Adjust the level of salt according to your taste. Adding warm water can dilute the mixture if it's too thick.
Final Touches
Garnish with finely chopped coriander leaves before serving. Chill in the refrigerator if you prefer a cooler drink, especially on hot days.
How to Enjoy Sol Kadhi
Sol Kadhi is often enjoyed as a digestive after a spicy meal. It pairs exceptionally well with rice and curries due to its cooling and soothing qualities. It can also be served in small shot glasses as an appetizer before a meal or sipped slowly to relish the complex flavors.