Sol Kadhi is a traditional refreshing and soothing drink from the coastal regions of Maharashtra and Goa, made primarily with kokum (a tangy fruit) and coconut milk. Light pink in color and bursting with flavor, this humble beverage is not just refreshing—it also aids digestion and cools the body, especially during the hot summer months.
Whether you’re wrapping up a spicy Konkani meal or simply looking for a gut-friendly, delicious cooler, Sol Kadhi is your go-to drink.
- Cuisine: Maharashtrian / Konkani
- Course: Beverage / Side Drink
- Diet: Vegetarian / Vegan-Friendly
- Difficulty Level: Easy
| Prep Time | Cook Time | Total Time | Serving Size |
|---|---|---|---|
| 10 mins | 0 mins | 10 mins | Serves 3 -4 |
Ingredients:
For the Kadhi Base:
- 8–10 dried kokum petals (amsul) or kokum syrup
- 1 cup warm water
- 1½ cup coconut (fresh)
- 1–2 garlic cloves (optional, crushed)
- 1 inch ginger
- 1 green chili (slit or finely chopped)
- Salt to taste
For Garnish:
- Chopped fresh coriander leaves
Method:
Step 1: Soak the Kokum
Soak kokum petals in warm water for about 10 minutes. Once they soften, gently mash them to extract the flavor. Strain the kokum water and discard the petals. The resulting extract will be tangy and beautifully pink or use kokum syrup.
Step 2: Mix with Coconut Milk
In a blender, add coconut milk, add garlic, green chili, ginger and salt. Add water and make smooth paste.
again add water in flowing consistancy, app
Step 3: Tempering (Optional but Delicious)
Heat a teaspoon of oil in a small pan. Add mustard seeds, cumin seeds, hing, and curry leaves. Let them crackle, then turn off the heat. Pour this aromatic tadka into the kadhi.
Step 4: Garnish & Serve
Sprinkle some freshly chopped coriander leaves on top. Chill in the fridge for 15–20 minutes before serving, or serve at room temperature as a side drink with your meal.
🌿 Why You’ll Love Sol Kadhi
- Naturally cooling and soothing
- Helps in digestion after a spicy meal
- Vegan and gluten-free
- Made with minimal ingredients
- A burst of Konkani flavor in every sip!
💡 Tips & Variations
- Prefer a more garlicky punch? Add an extra crushed garlic clove.
- Want it lighter? Add a splash of water to dilute the coconut milk.
- If you don’t like garlic, skip it altogether—the kokum and coconut combo shines on its own!
- Sol Kadhi pairs wonderfully with steamed rice and fried fish—or enjoy it solo as a digestive drink.
Conclusion
Sol Kadhi is more than just a drink—it’s a comforting tradition in a glass. With its soothing properties, beautiful pink hue, and tangy-coconut flavor, it’s perfect for cooling down your body and uplifting your mood. Whether served as a side drink or a post-meal sipper, it’s a must-try for anyone who loves Maharashtrian cuisine.
Give it a try and let me know how it turned out in the comments below. Don’t forget to serve it chilled for the best experience! 😊
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