Goan Solkadhi Recipe | Kokum Curry
Sol kadhi is a traditional Goan kokum curry made with coconut milk and kokum. Kokum agal (kokum syrup) is often added for deeper colour and a stronger flavour. This easy, no-cook recipe comes together in just 30 minutes using fewer ingredients. It is a cooling, refreshing digestive drink, perfect to serve with rice or enjoy after meals.
Servings: 4 cups
Equipment
- 1 Mixer
- 1 Mixing bowl
Ingredients
For coconut milk
- 2 cups fresh coconut 1 whole coconut
- 2 green chillies as per taste
- 3 garlic cloves
- Water as needed
For Kokum extract
- 6-7 kokum petals
- 3 tablespoon warm water
Other
- ¼ cup kokum agal substitute: refer notes
- Salt to taste
- Finely chopped coriander leaves
Instructions
Prepare kokum extract
- Soak kokum in warm water for 15 minutes. Press well to release the extract, then strain and keep aside.
Extract coconut milk
- Grind coconut, green chillies, garlic, and some water.
- Place a strainer over a bowl and line it with a muslin cloth. Pour the mixture into it and squeeze out the thick coconut milk. Transfer the leftover mixture back to the mixer jar, add some water, grind again, and squeeze out thin coconut milk.
Making solkadhi
- In a bowl, combine coconut milk and kokum extract. Add kokum agal (if using) and salt, then mix well. Taste and adjust salt or kokum extract slowly as needed.
- Garnish with coriander leaves. Serve with rice or chill for an hour and enjoy as a cooling drink.
Video
Notes
- Add kokum slowly: Do not add all the extract or agal at once. Start with half, then adjust. Kokum can vary in tanginess, so always taste before adding more.
- Balance the flavour: If it feels too sour, add a little sugar.
- Chill before serving: Tastes best when slightly cold.
- Do not overuse garlic: Keep it mild so the kokum and coconut flavours stand out.