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solkadhi recipe | Konkani style solkadi | Maharashtrian style sol kadhi | kokum curry |

solkadhi recipe | Konkani style solkadi | Maharashtrian style sol kadhi | kokum curry | with 26 amazing images.



Sol Kadhi (Solkadi, Kokum Curry, Kokum Drink) is a soothing mauve-colored digestive drink popular in Goa and Maharashtra. Learn how to make solkadhi recipe | Konkani style solkadi | Maharashtrian style sol kadhi | kokum curry |

This sol kadhi is a delicious and easy-to-make Maharashtrian beverage perfect for a light meal. The kadhi is made using a coconut milk base that is flavored with kokum and spices.

This pastel pink, tart digestive beverage is easy to make, and takes just 10 minutes of active time to prepare. This Konkani style solkadi is a delicious recipe that you can serve along with your everyday meals.

Tips to make sol kadhi: 1. You can make kokum water store it in air tight container for months and use as required. 2. If you like it having less spicy then reduce the green chillies to ½ tsp. 3. Chill the sol kadhi before serving for the better taste.

Enjoy solkadhi recipe | Konkani style solkadi | Maharashtrian style sol kadhi | kokum curry | kokum curry |

Solkadhi, Konkani Sol Kadhi

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Solkadhi, Konkani Sol Kadhi recipe - How to make Solkadhi, Konkani Sol Kadhi

Soaking Time:  20 minutes   Preparation Time:    Cooking Time:    Total Time:     3Makes 3 big glasses
Show me for big glasses

Ingredients
Method
For sol kadhi
    For sol kadhi
  1. To make sol kadhi, soak kokum in enough hot water in a deep bowl and keep aside for 15 to 20 minutes.
  2. Rub and squeeze the kokum to extract all its flavour and discard the peels.
  3. In a mixer add grated coconut, cumin seeds, beetroot, ginger, garlic, green chillies, sugar, salt and 1½ cups water.
  4. Blend well and transfer the mixture on a muslin cloth placed on a strainer.
  5. Squeeze it well to extract the coconut milk. Transfer the squeezed remains again in the mixer jar along with 1 cup water.
  6. Blend well and repeat step 4 and 5 to remove all the flavored coconut milk.
  7. Add the prepared kokum water and coriander in the coconut milk and mix well.
  8. Refrigerate the sol kadhi for 1 hour and serve it chilled.
Nutrient values (Abbrv) per big glass
Energy308 cal
Protein3.3 g
Carbohydrates11.3 g
Fiber9.4 g
Fat27.8 g
Cholesterol0 mg
Sodium16.4 mg
solkadhi video
Solkadhi, Konkani Sol Kadhi recipe with step by step photos

like sol kadhi recipe
    like sol kadhi recipe
  1. solkadhi recipe | Konkani style solkadi | Maharashtrian style sol kadhi | kokum curry | then do try other kadhi recipes also:
    • Gujarati kadhi recipe | healthy Gujarati kadhi recipe | besan kadhi |
    • kokum kadhi recipe | Konkani style kokum kadhi | Maharashtrian kokum kadhi | kokum kadhi made with coconut milk |

what is sol kadhi made of?
    what is sol kadhi made of?
  1. See the below image of list of ingredients for making sol kadhi.

how to make sol kadhi
    how to make sol kadhi
  1. To make sol kadhi, take 20 semi dried kokum in a deep bowl.
  2. Add enough hot water and keep aside for 15 to 20 minutes.
  3. Rub and squeeze the kokum to extract all its flavour. 
  4. Strain the kokum water and discard the peels.
  5. In a mixer add 2 cups grated coconut.
  6. Add ½ tbsp chopped beetroot.
  7. Add ½ tbsp chopped ginger (adrak).
  8. Add 4 garlic (lehsun) cloves.
  9. Add ½ tsp cumin seeds.
  10. Add 1 tsp chopped green chillies. 
  11. Add 1 tsp sugar.
  12. Add salt to taste.
  13. Add 1½ cups water.
  14. Blend well.
  15. Transfer the mixture on a muslin cloth placed on a strainer.
  16. Squeeze it well to extract the coconut milk.
  17. Transfer the squeezed remains again in the mixer jar along with 1 cup water.
  18. Blend well and repeat step 4 and 5 to remove all the flavored coconut milk.
  19. Add the prepared kokum water.
  20. Add 1 tbsp finely chopped coriander in the coconut milk.
     
  21. Mix well.
  22. Refrigerate the sol kadhi for 1 hour and serve it chilled.

pro tips to make sol kadhi
    pro tips to make sol kadhi
  1. You can make kokum water store it in air tight container for months and use as required.
  2. If you like it having less spicy then reduce the green chillies to ½ tsp.
  3. Chill the sol kadhi before serving for the better taste.

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