Sol Kadhi / Kokum Curry | How to make Sol Kadhi / Kokum Curry

By Poonam Bachhav  |  29th Apr 2017  |  
5 from 1 review Rate It!
  • Sol Kadhi / Kokum Curry, How to make Sol Kadhi / Kokum Curry
Sol Kadhi / Kokum Curryby Poonam Bachhav
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About Sol Kadhi / Kokum Curry Recipe

Sol Kadhi is a digestive and cooler drink popular in Goa and Konkan region of India. It is basically a curry made from Kokum and has Coconut milk as a base. A refreshing and slightly tangy drink, Sol Kadhi is usually eaten with rice or drunk at the end of meal. Sol Kadhi is known for its digestive properties as it cools down the digestive system after eating a spicy food.

Sol Kadhi / Kokum Curry is a delicious dish which is enjoyed by the people of every age group. The recipe by Poonam Bachhav teaches how to make Sol Kadhi / Kokum Curry step by step in detail. This makes it easy to cook Sol Kadhi / Kokum Curry in your kitchen at home. This recipe can be served to 4 people. You can find this dish at most restaurants and you can also prepare Sol Kadhi / Kokum Curry at home. This amazing and mouthwatering Sol Kadhi / Kokum Curry takes 15 minutes for the preparation and few minutes for cooking. The aroma of this Sol Kadhi / Kokum Curry is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Sol Kadhi / Kokum Curry is a good option for you. The flavour of Sol Kadhi / Kokum Curry is palatable and you will enjoy each and every bite of this. Try this Sol Kadhi / Kokum Curry and impress your family and friends.

Sol Kadhi / Kokum Curry

Ingredients to make Sol Kadhi / Kokum Curry

  • 2 cups of fresh scraped or grated coconut
  • 8-10 petals of kokum
  • 1 green chilly
  • 3-4 cloves of Garlic
  • 2 tsp sugar (optional)
  • salt to taste
  • 1 tbsp of finely chopped fresh coriander

How to make Sol Kadhi / Kokum Curry

  1. Soak the Kokum petals in 1/2 cup of warm water for 10-15 minutes. Crush and squeeze out the Kokum completely and keep the pinkish red kokum extract aside.
  2. While the kokum is soaking in water, add 2 cups of warm water to the scraped fresh coconut in a blender. Strain the liquid through a sieve or fine muslin cloth to extract the thick coconut milk.
  3. Again add back the extracted coconut with some water into a blender and make the thin milk. Strain again the squeeze the coconut completely.
  4. Remove both the thick and thin coconut milk in a mixing bowl. Grind 1 green chilly , garlic cloves and salt in a mortal and pestle or a grinder. Add this to the coconut milk. Now add the Kokum extract to it and mix well.
  5. If adding sugar, add at this stage. Give it a quick stir. Sol Kadhi is ready!
  6. Refrigerate until serving time. Garnish the Sol Kadhi with finely chopped coriander leaves and serve either with rice or as a coolant drink after meals.

My Tip:

If for some reasons (depends on the quality of amsul/kokum) the sol kadhi does not take this pink color, you may extract the juice of beetroot and add few drops of it to the sol kadhi.

Reviews for Sol Kadhi / Kokum Curry (1)

Sukhmani Bedia year ago

I have never heard of this drink but it looks delicious and interesting. thanks for sharing