Authentic Goan Sol Kadhi
A refreshing, digestive pink curry made from fresh coconut milk and tangy kokum petals. Gently spiced with green chilies and garlic, it is a quintessential Goan beverage served alongside rice.
25min
Total Time
4
Servings
Goan
Cuisine
Recipe
1
Soak the dried kokum petals in warm water for about 30 minutes until they release their bright pink color and tangy flavor.
2
In a blender, grind the grated coconut, green chilies, garlic, ginger, and cumin seeds with a little water to a smooth paste.
3
Strain the coconut paste through a muslin cloth or fine-mesh sieve to extract the thick first coconut milk, and set aside.
4
Grind the remaining coconut residue once more with a little water and strain to get the thin second coconut milk.
5
Combine the thin coconut milk with the soaked kokum water, discarding the used kokum petals.
6
Stir in the thick coconut milk, salt to taste, and let the mixture rest for 15 minutes to allow the flavors to meld.
7
Garnish with freshly chopped coriander leaves and serve chilled as a digestive drink or pour over steamed rice.
Ingredients
8-10 dried kokum petals
1 cup warm water (for soaking kokum)
1.5 cups fresh grated coconut
2 small green chilies
2 cloves garlic
1/2 inch ginger
1/2 teaspoon cumin seeds
1 cup thick second-extract coconut milk
1 cup thin first-extract coconut milk
Salt to taste
1 tablespoon finely chopped coriander leaves
*This AI-generated recipe may contain inaccuracies.