Sol Kadhi (Without Coconut Milk)
Sol Kadhi without coconut milk is a quick buttermilk version tinted pink with soaked kokum and sharpened with garlic, chilli, and coriander.
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35 mintotal
5 min hands-on30 min hands-off
Prep 5 min
- Serves
- 2
- Difficulty
- Easy
- Spice
- Mild
Ingredients
Quantities are for 2 servings.
Includes 30 minutes of kokum soaking; active crushing, mixing, and garnishing takes about 5 minutes.
Method
Soak the dried kokum rinds in warm water for 30 minutes.
30 min
Squeeze the kokum thoroughly in the water to extract all the deep red juice. Strain this kokum extract into a bowl and discard the rinds.
In a mortar and pestle, crush the garlic clove and green chilli into a fine paste.
In a pitcher, combine the chilled buttermilk, the strained kokum extract, the garlic-chilli paste, and salt.
Stir well until the liquid turns a pale pink color.
Garnish with finely chopped fresh coriander.
Serve chilled.
How to tell it's done
A thin, fluid, beautifully pink beverage that delivers a sharply sour kokum punch followed by a mild garlic and chilli kick.
Getting it right
Tip
This is a quick, lighter everyday version of the traditional Sol Kadhi, using buttermilk instead of freshly extracted coconut milk. It gives a similar tangy kokum profile with less prep time.
What to serve it with
Serve in a small glass alongside a hearty Maharashtrian meal, or pour it directly over hot rice.
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