Mon 7 Jul 2008
Sol Kadi is a refreshing Konkani drink with a light coconut base and a hint of kokum. I first had it in Goa quite a few years ago and just fell in love with it. Once you try it, we are sure you’ll be hooked to this unique Indian drink recipe.
Ingredients:
Black Wet Kokum – 4-5 pcs
Hot Water – 1 cup
Coconut Milk – 6 oz (approx)
Green Chili – to taste, minced
Asafoetida – 1/2 pinch
Salt – to taste
Cilantro Leaves – for garnish
Method:
1. Soak the Kokum in the hot water for about an hour.
2. Grind it in a blender (optional)
3. Strain and pour out in a jug.
4. Add in the Asafoetida and the minced Green Chili. Mix.
5. Add in the Coconut Milk and Salt.
6. Garnish with Cilantro leaves.
Tips:
1. Sol Kadi or Kadhi can be had chilled (as a drink) or at room temperature (with rice).
| Visit our Kitchen Store! |
Last 10 posts in Beverages
- Gajar (Carrot) Kanji - June 10th, 2010
- Sambharam (Spiced Yogurt Drink) - July 20th, 2009
- Ginger Cardamom Tea (Chai) - January 22nd, 2009
- Chaas - A Yogurt Based Indian Recipe - August 21st, 2008
- How to make Panna (Raw Mango Drink) - Indian Food Recipes - June 19th, 2008
- Regenerating Drink - June 4th, 2008
- Cold Coffee Drink - May 2nd, 2008
- Zair - Lime Mocktail/Cocktail - December 4th, 2007
- Chai (Tea) - November 30th, 2007
- Masala Lemon Drink - November 29th, 2007
Like our Aprons? Buy one for yourself!
|
|
Translate this page:
|
Please Note: It's summer and we are spending time with our families or taking vacations. We may not be able to answer your questions as fast as we'd like. Please bear with us. Before you ask a question, we request you to scan the comments section to see if your question has been answered before. This will help reduce duplicate questions and the need to repeat the answers. We appreciate your support on this. |
14 Responses to “Sol Kadi – An Exotic Indian Drink Recipe”
|
Please Note: It's summer and we are spending time with our families or taking vacations. We may not be able to answer your questions as fast as we'd like. Please bear with us. Before you ask a question, we request you to scan the comments section to see if your question has been answered before. This will help reduce duplicate questions and the need to repeat the answers. We appreciate your support on this. |
July 12th, 2008 at 12:50 am
can u please tell me the recipe of methimasala (recipe of gujrat)
Fenugreek chatani
[Reply]
July 14th, 2008 at 11:03 pm
Thank you for the recipe. I just received a gift of home-dried kokum and it is a totally new ingredient for me. Can’t wait to try this — right now! ; )
[Reply]
October 5th, 2008 at 8:43 pm
The serving glasses are really cute. Are those clay pots? Where did you buy those? Please let me know.
[Reply]
October 6th, 2008 at 10:28 pm
Hi Sakshi,
Yes, we think the cups are very cute as well. They are called ‘khullars or kullars’ and are from India.
Take care
[Reply]
October 27th, 2008 at 8:57 pm
Hi girls
I am just wondering what does kokum means and where can I find it???
Thanks
[Reply]
October 28th, 2008 at 7:55 pm
Hi Mariam,
Kokum is dark purple to black, sticky and with curled edges. The fruit is often halved and dried, so that the dried seeds are visible in their chambers like a citrus fruit. It is usually available as a dried rind, resembling a thick plum skin. When added to food it imparts a pink to purple colour and sweet/sour taste.
Bouquet: a slightly sweet and sour aroma.
Flavour: a refreshing sour taste, slightly astringent
Hotness Scale: 1
Above exerpt from:
http://www.theepicentre.com/Spices/kokum.html
It can be bought at any major Indian grocery store.
Hope that helps!
[Reply]
November 9th, 2009 at 3:28 pm
Hi girls,
A new beveredge I came accross. Seems tempting.I wanna give it a try, but a question before I start –
Can I Use tamarind instead of kokum, as kokum is not available nearby.
Thanks for your diverse recipes which cover almost all regions of India.
[Reply]
hetal Reply:
November 10th, 2009 at 3:46 pm
Hi Alka,
We have never tried tamarind in this recipe but it does sound interesting. It will give you practically the same color but it may be a little more tart than kokum so be sure to use it sparingly. If you try it, we’d love to hear your feedback. Thanks.
[Reply]
Alka Reply:
November 13th, 2009 at 12:19 am
Hi Hetal,
I tried to make Sol Kadi with tamarind. It was very refreshing and cool. But may be the typical aroma that you get with kokum along with tangy taste was absent in this.
So it is a variation but not a substitute to the original sol kadhi with kokum.
Cheers!
[Reply]
hetal Reply:
November 13th, 2009 at 4:10 am
Thanks for the feedback Alka!
June 16th, 2010 at 2:13 pm
Hello Ladies,
Thank you for the recipe. I was looking for this recipe for a long time. I have a question- is there a difference between the wet kokum and dry kokum? I have dry kokum at home, can I use tht to make Sol Kadi?
Thank you
[Reply]
anuja Reply:
June 19th, 2010 at 4:39 am
Hi Dee,
Well, as the name suggests, one is wet and the other dry version. For this recipe you will get a more intense color and flavor from the wet one. You will also have to soak the dry one longer to achieve the same effect.
Hope that clarifies your doubts
[Reply]
June 27th, 2010 at 11:22 pm
Hi,
You have posted some nice recipes in here which are very tasty and easy as well! I have the recipe for a wonderful refreshing drink!
Peel and chop down 1 full cucumber, few mint leaves, 1tbsp lemon juice, 2tbsp yoghurt, salt to taste and a pinch of pepper, 1tsp chat masala.
Blend all this together in a blender and pour onto a tall glass and gulp it down! A wonderful body coolant. No need for ice cubes at all. Just add little water to dilute (optional). Do try it out!
[Reply]
anuja Reply:
June 28th, 2010 at 1:18 pm
Hi there,
We have something very similar coming out soon
[Reply]