Sol Kadhi

Sol kadhi can be consumed as an appetizer just before meals, during meals with rice, or even as a digestive after meals. It is made from kokums and coconut milk and very popular in coastal regions of Maharashtra and Goa. 'Sol' is also known as kokum in marathi.

Sol Kadhi

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Sol Kadhi recipe - How to make Sol Kadhi

Preparation Time:    Cooking Time:    Total Time:     2Makes 2 to 3 serving


For The Sol Kadhi
8-10 kokum (sol)
1 1/2 cups coconut milk
1 finely chopped green chilly
2 fresh garlic (lehsun) cloves
2-3 tbsp finely chopped corriander
1/2 tsp cumin seeds (jeera) powder
salt to taste

For The Tempering
1/2 tsp ghee
1/2 tsp cumin seeds (jeera)
5-6 curry leaves (kadi patta)

  1. Soak Kokums in 1 cup water for overnight or 5-6 hours
  2. After soaking squeeze the kokums in water
  3. Strain the water and throw away the kokums
  4. Make coarse crush of coriander, green chilly and garlic by adding a pinch of salt to it
  5. Roast cumin seeds for few seconds and crush it coarsely
  6. In a bowl, mix coconut milk and kokum water
  7. Add crushed masala and cumin seeds
  8. Add salt to taste and mix well.
  9. Heat ghee in a pan,add cumin seeds and crushed curry leaves
  10. Turn off the flame and Pour the tempering on Sol kadhi


  1. Solkadhi can be served cold or luke-warm.