Sol Kadhi
pink kokum and coconut milk drink, sour and cooling, drunk at the end of a coastal meal
Allergens in Sol Kadhi: none of the ten listed below.
Ingredients
Quantities for 4.
- 10 dried petals Kokumamsul; this is what makes it pink and sour
- 400ml, thick Coconut Milk
- 3 cloves Garlic
- 2 Green Chilli
- 1/2 tsp Cumin Seedsoptional
- 300ml, plus 250ml warm for soaking Water
- 2 tbsp, chopped Coriander Leavesoptional
- 1/2 tsp Sugaroptional
- to taste Salt
Cookware
blender
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Soak the kokum petals in 250ml warm water for 20 minutes, then squeeze them out with your fingers and keep the pink liquid.
- Use thick coconut milk, either the first press of freshly grated coconut or full-fat tinned.
- Sol kadhi is served cold, so leave half an hour to chill it.
Method
- Soak the kokum in the warm water 20 minutes, squeezing the petals every few minutes, until the water is a deep pink.Do not boil the kokum. Heat dulls both the colour and the sourness.
- Squeeze the petals dry and discard them, keeping the pink extract.
- Crush the garlic, green chilli and cumin to a rough paste with a pinch of salt.
- Whisk the coconut milk with the remaining 300ml water until completely smooth and lump-free.
- Stir the kokum extract into the coconut milk a little at a time, tasting as you go, until it is as sour as you want and a pale rose colour.Add the acid to the coconut milk slowly and never the other way round, or it can split.
- Stir in the crushed garlic paste, salt and sugar, and let it stand 10 minutes for the garlic to bloom.
- Chill 30 minutes, stir, scatter with coriander and serve in glasses, or poured over plain rice at the end of the meal.
Storage
Keeps 2 days refrigerated in a covered jar; the garlic gets stronger each day. Stir well before serving as it separates. Do not heat it.
Nutrition Good estimate
One serving of Sol Kadhi (193 g) is about 219 calories, or 114 calories per 100 g.
Low protein: 3 g a serving, 5% of the calories
| Per serving193 g | Per 100 g | |
|---|---|---|
| Calories | 219 kcal | 114 kcal |
| Protein | 2.6 g | 1 g |
| Carbohydrate | 8.0 g | 4 g |
| of which sugars | 2.7 g | 1 g |
| Fibre | 0.6 g | 0 g |
| Fat | 21.5 g | 11 g |
| of which saturated | 18.9 g | 10 g |
| of which unsaturated | 1.3 g | 1 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for kokum. Estimated from raw ingredients using USDA FoodData Central.
More like this: Quick Indian recipes (30 min) · Vegan Indian recipes · Vegetarian Indian recipes · Gluten-free Indian recipes · Dairy-free Indian recipes · Maharashtrian recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.