Recipe for Sol Kadi

6 | 20 Minutes | by Nirali Tanna

Sol kadhi is a traditional Maharashtrian recipe that I learnt to make during my college cooking classes. The idea of combining coconut milk, with garlic and kokum seemed like a weird thing to do, but it proved me otherwise. Its delicious in it own way and makes for a great refreshing drink to quench your thirst during summers and aids in digestion.

Synonyms : Kokum flavoured coconut milk based drink.


15 Minutes


5 Minutes


Pure Veg.

TOTAL Servings



  • 8 Pieces Kokam (kokam)
  • 4 Teaspoons Garlic ( लहसुन) (finely chopped)
  • 1 Teaspoon Green Chillies (Hari Mirch) (finely chopped)
  • ½ Teaspoon Cumin Seeds (Jeera)
  • 1½ Cups Coconut Milk (Nariyal ka paani)
  • ½ Teaspoon Sugar
  • 1 Tablespoon Ghee
  • ½ Teaspoon Cumin Seeds
  • 5 Pieces Curry Leaves
  • ¼ Teaspoon Asafoetida


  1. Soak kokum in 1/2 cup of hot water for an hour.
  2. Crush the kokam using the back of the spoon and strain it. Keep the water aside (ideally the colour of the water should be dark pink).
  3. Combine the green chillies, garlic, cumin seeds, salt blenderise it to make a smooth paste (Add a little water if required to make the paste)
  4. Add the above prepared mixture, kokam water and salt to the coconut milk. Mix well and keep aside.
  5. Heat ghee in a small non-stick pan, add the cumin seeds, curry leaves and asafoetida, when the seeds turn brown in colour add the prepared tempering to the coconut milk mixture and mix well.
  6. Serve chilled.

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