Sol Kadi

  • Dessert
  • Servings
  • 1Spicy
  • 20 minutesCook Time
  • Cuisine : Maharashtrian
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Sol Kadi is drink which is made from Kokum or Aamsol and coconut milk. Sol kadi cools down the digestive system after eating spicy food. It is a natural digestive. Kokum itself is supposed to be an excellent antidote for acidity.


  • 6- 8 kokum or aamsol
  • 1 cup of fresh grated coconut
  • 1 cup of hot water
  • 2 cloves garlic or 1 tsp of ginger
  • 1 - 2 green chillies
  • A pinch of asafoetida (heeng)
  • Rock Salt to taste
  • Coriander leaves for garnish

Step By Step Method

  • Step 1

    Soak the kokum in about 3/4th cup water adding the heeng and salt. Keep aside for 3 - 4 hours.

    Step 2

    Grind the grated coconut, garlic and chillies together with little water in a Prestige blender or mixer. When it grinds to a thick paste like texture, squeeze the 'milk' out of the paste and keep aside.

    Step 3

    Add another 3/4th cup of water to the dry remains and run the mixer again for a minute or so. Again extract the milk - adding to the original extract. Repeat this process two to three times till basically all the 'milk' gets extracted from the coconut.

    NOTE : This process can be repeated a couple of times, but bear in mind that the milk gets thinner with every consecutive extraction.

    Step 4

    Discard the kokum from the water, add the coconut milk mixture into the kokum water, mix well to get a creamy pink coloured solkadhi. Taste it and adjust seasoning as required. Keep aside for an hour or more.

    NOTE: It is important to let the Solkadhi rest for at least an hour before you consume it.

    Step 5

    Garnish with fresh coriander leaves and serve chilled.

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