Maharashtrian Cool Down Naturally With This Sol Kadhi Recipe — The Ultimate Summer Probiotic
Beat the summer heat with this refreshing Sol Kadhi recipe! A soothing blend of kokum and coconut milk that boosts gut health and aids digestion naturally.
There is something incredibly refreshing about sipping on a glass of chilled Sol Kadhi, especially after a spicy coastal meal. Sol Kadhi is a beloved drink from the Konkan coast of Maharashtra and Goa. It is not only a palate cleanser, but is also a time-tested Ayurvedic coolant that is known as a probiotic powerhouse. This regional delicacy is a digestion booster. With the rise of gut health awareness and summer-friendly foods, this pink-hued cooler is finally getting the limelight it deserves across health and food circles.
At the heart of Sol Kadhi is Garcinia indica, which is commonly known as kokum. It is a deep purple fruit that is known for its digestive and cooling properties. When soaked in warm water, kokum releases its tangy essence and natural antioxidants. This fruit is then blended with fresh coconut milk and a subtle tempering. This aromatic tempering consists of cumin, garlic, and green chilli, which creates a tangy, slightly spicy, and creamy drink that is unlike any other. It is naturally vegan, dairy-free, gluten-free, and perfect for summer detox routines.
What makes Solk Kadhi even more remarkable is its traditional wisdom. In the Konkani households, it is customary to drink Sol Kadhi after meals. This helps in soothing the stomach and reduce body heat. Modern nutritionists now echo what our grandmothers already knew, it supports the gut microbiome, eases acidity, and keeps dehydration at bay. You can serve Sol Kadhi as a drink and even pair it with steamed rice.
So, whether you are looking to beat the heat, heal your gut, or simply enjoy a burst of flavour that is also good for your body. Sol Kadhi is a must-try delicacy for everyone. Here is a simple guide on how to make it at home with minimal effort and maximum benefits.
Ingredients
- 8 Piece Dried Kokum Petals
- 1 Cup Warm Water
- 1.5 Cup Thick Coconut Milk
- 3 Cup Garlic Cloves
- 1 Piece Green Chilli
- 0.5 Teaspoon Cumin Seeds
- 1 Tablespoon Coriander
- Salt
Cooking Instructions
Soak the dried kokum petals in a cup of warm water for 15 minutes. Wait until the water turns deep pink. Gently press and extract the kokum juice.
Strain the kokum extract to remove solids. Mix the extract with the coconut milk. Add salt according to your taste.
Heat a teaspoon of oil in a small pan. Add in cumin seeds, crushed garlic, and green chilli. Saute for a few seconds.
Add the tempering to the kokum-coconut mixture. Stir it well.
Garnish it with chopped coriander. Chill it in the fridge or serve with ice cubes.
Summary
Cool Down Naturally With This Sol Kadhi Recipe — The Ultimate Summer Probiotic
Beat the summer heat with this refreshing Sol Kadhi recipe! A soothing blend of kokum and coconut milk that boosts gut health and aids digestion naturally.
Ingredients
- 8 Piece Dried Kokum Petals
- 1 Cup Warm Water
- 1.5 Cup Thick Coconut Milk
- 3 Cup Garlic Cloves
- 1 Piece Green Chilli
- 0.5 Teaspoon Cumin Seeds
- 1 Tablespoon Coriander
- Salt
Main Procedure
Soak the dried kokum petals in a cup of warm water for 15 minutes. Wait until the water turns deep pink. Gently press and extract the kokum juice.
Strain the kokum extract to remove solids. Mix the extract with the coconut milk. Add salt according to your taste.
Heat a teaspoon of oil in a small pan. Add in cumin seeds, crushed garlic, and green chilli. Saute for a few seconds.
Add the tempering to the kokum-coconut mixture. Stir it well.
Garnish it with chopped coriander. Chill it in the fridge or serve with ice cubes.
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