A very popular & tasty drink in Maharashtrian cuisine called "Solkadhi". It is very healthy and feels very light to the stomach when served chilled during summers. It acts as a cooling agent during the hot weather. It is mostly served with meal, either lunch or dinner. Made with dried kokum (superfruit in India) and coconut milk. Kokum is known to help with problems of acidity. Overall this drink has several health benefits since it is rich in antioxidants. And it is extremely easy to make.
Ingredients : Serves 3 to 4 people
9 to 10 dried kokum petals (Easily available in stores)
200 ml Coconut Milk (Easily available as pack from Dabur or other brands)
1 tsp Chilli-garlic paste ( 1 green chilli + 4 garlic petals)
Salt to taste
Sugar (optional. Only if you feel the drink has become too sour and you cannot have it. I haven't used sugar in my recipe)
Jeera (Cumin)+ Kadipatta (Curry leaves) for Tadka (tempering)
Coriander to garnish.
Half cup hot water and then 1 cup room temperature water.
Procedure -
1.Soak the dried kokum in hot water and leave it for 5 mins. After 5 mins, squeeze the
kokum and get the entire juicy extract in water. Strain the kokum water.
2. Add 1 cup regular water to 200 ml coconut milk.Add the kokum water, green chilli &
garlic paste to the coconut milk. Now add salt to taste. Approx 1/2 tsp of salt.
3. Taste it. If you feel its too sour, you can add very little sugar.
4. Now temper jeera and kadipatta in hot oil and add it to the Coconut milk.
5. Garnish with some coriander and leave it in the fridge for 30 mins.
Important note - Dried kokum can be easily stored for a long time. But try not to take kokum which is very very old for Solkadhi.Also it is perfectly fine to have a pale pink colour. Pink colour depends on the kokum colour. So don't be too worried by, how pink is your solkadhi. Some people in the outside market make use of artificial colours. So don't get carried away by that.
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Solkadhi is ready to be served. Serve chilled.
Hi Rashmi, Yes u can use the extract as long as it does not have sugar already added in it. Sour taste of kokum is what brings that flavour. Start with small quantity of coconut milk to get an idea of how strong the extract is.
Mine never comes out well. I have cocum extract, recipe would be the same?