Solkadhi is a traditional drink from the Konkan region of India, particularly popular in the states of Maharashtra and Goa. This refreshing beverage, which doubles as a digestive aid, is made from kokum fruit (Garcinia indica) and coconut milk.
Solkadhi is deeply rooted in the coastal culinary traditions of the Konkan region, where both coconut palms and kokum trees are abundant. The local cuisine often features these ingredients, reflecting the agricultural landscape of the area.
While solkadhi remains a staple in traditional Konkani and Goan households, it has also found a place in the broader Indian cuisine and in restaurants that specialise in coastal foods. Modern versions might include variations in spices and presentation, but the core elements remain the same.
What you will need:
| Ingredient | Measure |
| Dried Kokum | 12-14 pieces |
| Grated Coconut | 2 Cups |
| Green chillies | 2-3 or more |
| Garlic cloves | 2-4 |
| Ginger | 1 inch piece |
| Fresh coriander, finely chopped | 1 tbsp |
| Salt | 1/2 tsp |
| Sugar | 1.5 tsp |
| Cold water | 3 cups |
Time Required
30 mins soaking time
15 mins preparation time
Estimated Calories and Yield
Calories / 100ml – 150kcal
Total yield – 1 litre
Equipments:
- Large mixing bowl
- Food processor
- Measuring cups and spoons
- Spatula
- Muslin cloth
- Strainer or colander
- Whisk
- Knife
- A clean and dry bottle
Instructions:
Prepare Kokum Extract
- Soak the dried kokum in one cup of warm water for about 30 minutes or until it softens.
- Rub the kokum to extract all it’s flavour.
- Strain the liquid to use as kokum extract.
- Discard the peels.
Prepare coconut milk
- In a blender, add the grated coconut along with the green chillies, ginger, garlic and 1 cup of water.
- Blend the ingredients to get the coconut milk.
- Place a muslin cloth on a strainer fixed atop a large bowl.
- Transfer the blended mixture to the muslin cloth and strain to collect the coconut milk in the bowl below.
- Transfer the remains back into the blender, add one more cup of water and blend again.
- Once blended well, repeat the previous steps to collect the coconut milk.
- Repeat this process once again with one more cup of water.
Rule of thumb!
2 cups of grated coconut yields 3 cups of coconut milk. Beyond this point the milk produced will have very diluted texture.
Prepare solkadhi
- In a medium-sized bowl, combine the coconut milk, the kokum extract, salt and sugar.
- Adjust the salt and sugar according to your taste.
- Add the chopped coriander leaves
- Mix it well and keep in the fridge for 1 hour to chill
Traditionally, solkadhi is consumed either before, during, or after a meal. Known for its digestive properties, it is particularly favoured after spicy or heavy meals to soothe the stomach and aid in digestion.
My Tips:
- If using canned coconut milk, shake well before opening to mix the contents.
- Adjust the amount of green chillies according to the level of spiciness of the chillies.
Troubleshooting Guide:
Solkadhi is too thick
If the solkadhi is too creamy or thick, dilute it with some water to achieve the desired consistency.
Flavour too intense
If the kokum makes the drink too sour, adjust by adding a bit more coconut milk. Conversely, if too bland, add a few more pieces of pre-soaked kokum.
Garlic overpowering
If the garlic flavour dominates, reduce the amount of garlic or omit it from the recipe.
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