India is quite a large country and so is its food platter. It has so many different native dishes to offer. Solkadhi is of course one of them. The Solkadhi recipe has a predominant taste of two basic ingredients; one is coconut milk and the other one is Kokum. If you are unaware of what Kokum is, let me tell you it is a peel of local fruit, namely, Ratamba. It’s a day-to-day drink in Goan and Konkan Cuisine with impeccable impact on guts and digestive systems. History says it was present in the fifteenth century. Sultan Adil Shah used to sip it along with his everyday lunch. His wife, the Maratha Princess introduced the solkadhi recipe to Adilshahi Kitchen. So, we can easily presume how firm its journey had been. So is its taste. It traveled centuries and miles, from Maratha kitchen to fine dining. Wow! A grand story to narrate.
Let’s see how you too can create this wonderful drink.
Ingredients:
Kokum – 12 – 15 Nos.
Homemade coconut milk – 1 cup
Garlic cloves – 2 Nos.
Green chili – 1 Nos.
Hot water – 1 cup
Salt – to taste
Roasted cumin powder – ¼ Teaspoon
Coriander leaves – 1 Teaspoon
Procedure:
Make a paste of garlic and green chili.
Soak the kokum in the hot water for 1 hour.
Now crush it with a hand and sieve it in a bowl through a cheesecloth or muslin cloth.
Add the homemade coconut milk to Kokum water. Add the garlic-chili paste.
Add salt to taste.
Now sprinkle the cumin powder and coriander leaves.
Refrigerate.
Serve it along with your main course or as a welcome drink.
Nutritional Values of Solkadhi per 330 ml serving
| Calories | 308 Cal |
| Cholesterol | 0 mg |
| Carbohydrates | 11.3 g |
| Protein | 3.3 g |
| Fat | 27.8 g |
Conclusion:
It’s an amazing drink to savor a native taste. The slightly tangy and pungent flavor of kokum is its soul. There are many dishes where you need to add kokum, but you may replace it with dried mango; but for the solkadhi recipe, I am sorry, nothing can replace it. So, if you want to enjoy Solkadhi, you have to arrange for Sol (Kokum).
Read other Recipes here.