Malvani Sol Kadhi
A vibrant and digestive coastal Maharashtrian cooler made from fresh coconut milk and tangy kokum infusion. Infused with subtle garlic, green chili, and cilantro, this striking pink drink wonderfully balances fiery coastal meals.
25min
Total Time
4
Servings
Maharashtrian
Cuisine
Recipe
1
Soak the dried kokum petals in 1 cup of warm water for about 30 minutes until they release their bright red color and tangy flavor.
2
Extract the juice by squeezing the softened kokum petals in the water, then discard the petals.
3
In a small mortar and pestle, crush the garlic, green chili, and cumin seeds together into a coarse paste.
4
Add the spice paste to the strained kokum extract, along with salt to taste, and let it steep for 10 minutes.
5
Stir in the fresh thick coconut milk gently to combine without letting the mixture curdle, adjusting consistency with a splash of water if needed.
6
Chill the sol kadhi in the refrigerator for at least 30 minutes before serving.
7
Garnish with freshly chopped coriander leaves just before serving chilled as a refreshing drink or alongside fish curry and rice.
Ingredients
8-10 dried kokum petals
1 cup warm water
1.5 cups thick fresh coconut milk
2 small cloves garlic, finely minced
1 green chili, slit
1/2 teaspoon cumin seeds
1 tablespoon fresh coriander leaves, finely chopped
Salt to taste
*This AI-generated recipe may contain inaccuracies.