Solkadhi

Solkadhi

A konkan digestive drink with kokum

By
From
Mr Todiwala's Bombay
Makes
4
Photographer
Helen Cathcart

Think of solkadhi (or sola chi kodi or solkodi as it’s also called) and you think of curry as it is the perfect drink to serve with one. It is made with dried kokum, which is known to be very cooling and has several medicinal properties. They are available online or in Asian food stores. The drink looks like a thin milkshake and the colour has a deep rose tint to it. This recipe is part Goan, part Maharashtrian. Poured over boiled rice, it’s a good cure for an upset stomach. You can use 2 x 400 ml cans of coconut milk instead of the coconut cream and water.

Ingredients

Quantity Ingredient
700ml water
6-8 dried kokum
2-3 large garlic cloves, crushed
500ml coconut cream
pinch salt
2 tablespoons coriander leaves, chopped

Method

  1. Boil 500 ml of the water and pour over the kokum in a bowl. Leave to cool.
  2. When cool either lift out the kokum then squeeze them over the soaking water to extract as much flavour as possible or, better still, whiz the whole lot in a blender until the kokum is totally puréed with the water.
  3. Add the garlic to the blender and blitz again.
  4. Blend the coconut cream with the remaining water until smooth. Strain the kokum and garlic liquid into this coconut milk.
  5. Season and taste. The taste has to be a bit tart or sour but refreshing. Add the coriander, mix well and chill for about an hour before serving.
Tags:
Mr
Todiwala
Todiwalas
Todiwala's
Indian
India
Bombay
Mumbai
Asia
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