Sweet and Sour Solkadhi
A refreshing summer drink, Solkadhi is a delicious way to beat the heat! Healthy, nutritious and delicious, Solkadhi originates from the Goan, Konkan and Malwani cuisine.
Serves: 4 | Preparation Time: 20 - 45 mins
- Wet Kokum / कोकम - 15
- Yogurt / दही - 500 gm
- Garlic / लहसुन - 5 (Grated)
- Coriander Leaves / हरा धनिया - 1 cup
- Salt / नमक - 1 tbsp or to taste
- Sugar / शक्कर - 3 tbsp
- Green Chillies / हरी मिर्च - 5-7 slit lengthwise
- Water / पानी
- Kokum Syrup / कोकम सिरप
- Coconut Milk Powder / कोकोनट मिल्क पाउडर
- Coconut Milk / कोकोनट मिल्क
- Chopping Board
Soaking of Kokum:
- Start by soaking your Kokum in warm water for 30-45 minutes. Soaking your Kokum helps draw out all the colour and flavour. Your water should turn into a dark pink, however, the colour may even turn brown or a different shade of pink depending on the quality of the kokum you use.
- You may even boil your kokum to draw out maximum flavour. Ensure that you let it cool down before adding it to your mixture.
- Finally, squeeze the Kokum pods to extract all the juices. You may either add the Kokum pods to your mixture or discard them.
- If you do not have access to any Kokum, don’t worry, you may even use Kokum syrup. It is easily available at any store.
Making of the Base:
- Traditionally Solkadhi is made using Coconut Milk. You may purchase it at any store or you may make it fresh. Click here to learn how to make fresh coconut milk.
- You may even use coconut milk powder as a substitute to coconut milk. Add warm water to the coconut milk powder to ensure that all the powder dissolves. Stir the mixture well until the powder dissolves completely in the water. If the powder doesn’t dissolve completely, don’t worry, you may separate the excess powder using the help of a sieve.
- Another unorthodox way to make Solkadhi is by using Yogurt as a base instead of coconut milk. Begin smoothening your Yogurt using a hand blender to dispense with the lumps . When smooth, add some cold water to it and continue blending to form a homogenous mixture.
Putting it together:
- Grate some garlic for that strong and mildly pungent flavour. You may even crush it and tie it up in a muslin cloth if you prefer a milder garlic flavour.
- Next slit a few green chillies for that hint of spice. You may add more or less depending upon your tolerance for spice. We slit the chillies instead of chopping them into small pieces to prevent us from swallowing them while drinking. Green chillies are rich in vitamin C and keep your skin healthy and glowing.
- Then add in your kokum and kokum water. You may discard the kokum if you like, however kokum pods are extremely healthy.
- Finally add some sugar and salt to season it, and some coriander leaves for that extra hint of freshness. Rich in dietary fiber, Iron & Magnesium, Coriander leaves help reduce cholesterol, menstrual disorders and detox the kidneys. If you have used kokum syrup, add less sugar as kokum syrup already contains excess sugar.
- Stir your mixture well until your sugar has dissolved, then taste your Solkadhi and adjust for sugar and salt.
- Finally, refrigerate your Solkadhi for a couple of hours and serve cold! You may have it as a mocktail or you may eat it with steamed rice!
- Kokum is an excellent source of anti-oxidants and therefore helps minimise the impact of multiple diseases. It even possesses an anti-carcinogenic property.
- It is used as an application to allergic rashes on the skin. It helps cool down and reduce the rashes.
- It also helps in indigestion, constipation and hyper-acidity.
Note: There are 17 species of kokum which are native to India, and it is known as a zero attention fruit. It is often used as a substitute for Tamarind in Indian cooking.