Authentic Maharashtrian Sol Kadhi with Steamed Basmati Rice
A refreshing and tangy coconut milk-based digestive drink infused with fresh kokum and aromatic garlic, traditionally served chilled alongside warm rice.
20min
Total Time
4
Servings
Maharashtrian
Cuisine
Recipe
1
Soak the dry kokum petals in 1 cup of warm water for about 30 minutes until they release their bright pink color and tangy flavor.
2
Grind the fresh grated coconut with 1 cup of water in a blender, then strain it through a muslin cloth or fine sieve to extract the thick first coconut milk. Set aside.
3
Grind the residual coconut pulp again with another cup of water and strain to get the thin second coconut milk.
4
Combine the soaked kokum along with its soaking water and the thin coconut milk in a bowl. Add minced garlic, green chili, cumin powder, asafoetida, and salt.
5
Let the mixture rest for 15 minutes so the flavors infuse thoroughly into the liquid.
6
Gently stir in the thick coconut milk just before serving. Do not boil the mixture after adding coconut milk.
7
Garnish with freshly chopped coriander leaves and serve chilled with steamed basmati rice.
Ingredients
10-12 dry kokum petals
1 cup warm water (for soaking kokum)
1.5 cups fresh grated coconut
2 cups water (for extracting coconut milk)
2 cloves garlic, finely minced
1 small green chili, slit
1/2 teaspoon cumin powder
A pinch of asafoetida (hing)
Salt to taste
Fresh coriander leaves for garnishing
*This AI-generated recipe may contain inaccuracies.