By eatmundo · July 11, 2026
🇮🇳AI-generated imageSame ingredients, elsewhere in the world
1 matchThis dish doesn't have a strong Mundo Match yet — but here's the closest ingredient overlap we found across the world's cuisines. The percentage is the share of ingredients the two recipes have in common.
Same technique: Smoothie & shake18 recipes from 9 countries
A vibrant, cooling digestive drink from the Konkan coast of India, featuring a unique tang from kokum fruit and richness of coconut milk.
According to eatmundo's ingredient comparison, the closest dish to Sol Kadhi from another cuisine is Mung Bean Coconut Drink (Vietnam): the two share 25% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow 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 is Sol Kadhi?
Sol Kadhi is a cooling drink from the coastal regions of India, primarily Maharashtra and Goa. It is made from a base of coconut milk and kokum extract, typically seasoned with green chili, cumin, and coriander. It is consumed as a digestive aid alongside or after meals.
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 blend it with the kokum extract in a blender 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.
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