10 Responses to “Sol Kadi – An Exotic Indian Drink Recipe”

1. saniya Says:
   July 12th, 2008 at 12:50 am

   can u please tell me the recipe of methimasala (recipe of gujrat)
   Fenugreek chatani

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2. manju Says:
   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! ; )

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3. Sakshi Says:
   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.

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4. anuja Says:
   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

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5. mariam Says:
   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]

6. anuja Says:
   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]

7. alka Says:
   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!

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