🇮🇳 India · Drinks
Sol Kadhi
By eatmundo · July 11, 2026
A vibrant, cooling digestive drink from the Konkan coast of India, featuring a unique tang from kokum fruit and richness of coconut milk.
Ingredients
check them off as you prepareHow to Make It
- 1
Soak 30g of dried kokum petals in 100ml of hot water for 30 minutes until soft and the water becomes deep magenta.
- 2
Extract the juices from the soaked petals by squeezing them thoroughly in the water and then discard the solids.
- 3
In a blender, combine the red kokum extract with 200ml of coconut milk and pulse until perfectly combined.
- 4
Add 1 small green chili (slit) and 0.5 tsp of cumin powder to the mix, blending for another 5 seconds.
- 5
Stir in a pinch of salt to balance the acidity and richness of the coconut milk.
- 6
Strain the liquid through a fine-mesh sieve into serving glasses to remove any fibrous bits.
- 7
Garnish with 1 tbsp of finely chopped fresh coriander leaves for an herbaceous finish.
- 8
Serve chilled as an appetizer or a palate cleanser after a spicy meal.
Frequently Asked Questions
What type of kokum should I use for Sol Kadhi?+
Use dried kokum petals, which need to be soaked in warm water for at least 30 minutes to release their signature deep pink color and tart flavor.
Can I use canned coconut milk instead of fresh?+
Yes, but ensure it is full-fat coconut milk to achieve the traditional creamy consistency; avoid 'light' versions as they will make the drink too thin.
How do I prevent the coconut milk from curdling?+
Do not boil the mixture after adding the coconut milk; simply stir it gently into the strained kokum extract to keep the texture smooth.
How long can I store Sol Kadhi in the refrigerator?+
It is best consumed within 24 hours when kept in an airtight container, as the fresh coriander and coconut milk flavors degrade quickly over time.
