Solkadhi or Kokam Kadhi is a refreshing digestive drink prepared in the coastal regions of Maharashtra and Goa. It is anti-inflammatory and is a great remedy for acidity. The drink must be served cold. Here is a restaurant style preparation that uses both dry kokam and kokam syrup.
Equipment and Utensils
Stainless Steel Wok
Stainless Steel Ladle
600 ml (3 cups) Coconut Milk
15 ml (1 tablespoon) Kokum Syrup
7 grams (4-5) Dry Kokams soaked in 1 tablespoon hot water
¾ teaspoon Cumin Seeds
7-8 Curry Leaves
1 Green Chilly slit in 2 parts
1 teaspoon Garlic finely chopped
½ teaspoon Salt
2 teaspoons Pure Ghee
Put ghee in a wok and keep it on low flame.
When ghee is hot, add cumin and let it crackle.
Then add curry leaves, chilly and garlic.
Fry for 15-20 seconds.
Now add coconut milk.
Add water from soaked dry kokams in which they are soaked.
Add kokam syrup and mix well till everything is dissolved.
Add salt and check for right seasoning.
Don’t allow the mixture to boil.
When it is hot enough and turns pink turn off the flame.
Let it cool down and then refrigerate for a minimum of 2-3 hours.
Note: If kokam syrup is not available then double the quantity of dry kokams and add ½ tablespoon sugar.
Preparation Time: 5 minutes
Cooking Time: 3 minutes
Freezing Time: 2-3 hours
Number of Servings: 4
Total Calories: 1106 Kcal
Fat: 100 gm
Protein: 8.4 gm
Carbohydrates: 43.2 gm