Comments on: Sol Kadi – An Exotic Indian Drink Recipe

By: hetal

hetal — Fri, 13 Nov 2009 04:10:23 +0000

Thanks for the feedback Alka!

By: Alka

Alka — Fri, 13 Nov 2009 00:19:36 +0000

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!

By: hetal

hetal — Tue, 10 Nov 2009 15:46:04 +0000

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.

By: alka

alka — Mon, 09 Nov 2009 15:28:46 +0000

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.

By: anuja

anuja — Tue, 28 Oct 2008 19:55:53 +0000

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!