Sol kadhi (kokum curry)

Jump to Recipe

A delicious and pretty looking drink from Maharashtra, made with dried kokum that works wonders for your digestive health too!

I think I am equal parts Bengali and Maharashtrian, when it comes to food. Having grown up in Mumbai obviously has had a huge impact on my food habits. In fact, not just mine, but my family’s as well. My mom makes as many Maharashtrian staple food items, as the Bengali ones. And the reason I am talking about all this is because, I have yet another Maharashtrian recipe for you. This recipe of the sol kadhi or kokum curry is a family favourite. Not only does this beautiful pink drink taste wonderful, but it is also extremely nutritious. Made with the pulp of kokum fruit and coconut milk, this vegan recipe is great for the digestive health.

The kokum plant is mostly found along the Western Ghats in India and is used both, as a medicine and a souring agent in food. The outer cover of the fruit, kokum, is dried and used in cooking. And it is extensively used in the cuisines of Maharashtra and Goa. Also, some in those from Gujarat and Karnataka.

Take a look at some of my other Maharashtrian recipes here.

Sol kadhi (kokum curry)

Now, mine is a quick and easy recipe for sol kadhi (kokum curry). So, this is not the traditional way of making it. While the traditional recipe calls for the drink to be made from freshly extracted coconut milk, mine is from readily available ones. Now, it  is immensely satisfying to extract coconut milk at home, but it is also tedious. And since, I want to sip on a nice sol kadhi even on weekdays, I follow this quicker method. Be rest assured, I have kept the flavours and the taste unchanged. Therefore, with my recipe you can enjoy a lovely glass of this kokum drink, without a lot of effort. Nonetheless, if you want to extract coconut milk from its flesh for this recipe, you absolutely may. Just use the first and second extract in that case.

Besides the tang the kokum imparts, the drink has got flavours of garlic, chili, curry leaves and coriander. All fresh and zesty flavours in one healthy drink. And I can have glasses after glasses of this pink beauty! Moreover, this will takes barely 10-15 minutes to make. However, since it is best enjoyed chilled, you will need to refrigerate the sol kadhi for 30 minutes. Also, this cooling period gives time for the flavours to mingle and mature. Hence, it is worth the wait. 🙂

How to have it

Sol kadhi or the kokum curry is generally had, along with and/or after meals. That’s how I enjoy it. However, I also have friends who like having it with rice. So, this doubles up as a side dish too. And this especially helps if you have an upset tummy. This drink is amazing for the summers. Kokum is a natural cooler so you could use this drink to beat the heat, too!

Here goes the easy and absolutely effortless of a recipe for sol kadhi. I hope you will love it too, the way we do. And if you try any of my recipes, do tag me and/or drop me line with your feedback. You could even share your food pictures with me over on Instagram.

Eat hearty!

You may also like,

Pomegranate basil virgin mojito

Mango chilli lemonade

Mango and rose lassi