Authentic Goan Sol Kadhi with Steamed Basmati Rice
A vibrant and tangy pink digestive drink made from fresh coconut milk and wild kokum petals, lightly spiced with garlic and green chili. Perfectly refreshing when paired with a hot bowl of fragrant rice.
30min
Total Time
4
Servings
Goan
Cuisine
Recipe
1
Soak the dry kokum petals in warm water for about 20 to 30 minutes until they release their deep pink color and sour essence.
2
Extract the liquid by squeezing the softened kokum petals well, discarding the leftover skins.
3
In a mixing bowl, combine the fresh thick coconut milk with the extracted kokum water.
4
Add the minced garlic, slit green chili, cumin powder, and salt to the pink coconut mixture, stirring gently to combine.
5
Let the sol kadhi rest at room temperature for 15 minutes to allow the flavors of the garlic and chili to infuse.
6
Garnish with freshly chopped coriander leaves just before serving.
7
Serve chilled or at room temperature alongside a steaming bowl of fragrant basmati rice.
Ingredients
8-10 dried kokum petals
1 cup warm water
1.5 cups thick coconut milk
2 cloves garlic, finely minced
1 small green chili, slit
1/2 teaspoon cumin powder
Fresh coriander leaves, finely chopped
Salt to taste
2 cups steamed basmati rice for serving
*This AI-generated recipe may contain inaccuracies.