Warm, richly spiced, and built for a satisfying meal, Solkadhi Recipe | Sol Kadi - Kokum Curry is a vegetarian goan beverages made with few dried kokum / punarpuli / bhirand / muragalu / kaatampi, coconut, and ginger in about 124 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 2 minutes
- Cook time: 2 minutes
- Total time: 124 minutes
- Yield: 4 Servings
- Category: beverages
- Cuisine: goan
Ingredients
- few dried kokum / punarpuli / bhirand / muragalu / kaatampi
- 1 cup coconut
- 1 inch ginger
- 2 chilli
- 1 tsp cumin
- ½ tsp salt
- 2 tbsp coriander (finely chopped)
Method
- Firstly, soak dried kokum in hot water for 2 hours.
- Squeeze the juice of kokum and keep it aside.
- In a mixer jar, take 1 cup of coconut, 1 inch of ginger, 2 chillis, and 1 tsp of cumin.
- Add 1 cup of water and grind well. You can also add garlic for authentic flavour while grinding.
- Squeeze the milk from the coconut using a cloth and a strainer.
- Add in extracted kokum juice to the coconut milk.
- Also, add ½ tsp salt and 2 tbsp coriander and mix well.
- Finally, enjoy Sol Kadhi Recipe chilled.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
