Sol Kadhi or Kokum Kadhi

These past few years, summers in Mumbai have been scorching and this year is no different!

We have heard a number of explanations for why this is so (hot winds blowing from the North is the latest) but that does nothing to mitigate our suffering. Apart from searching for shade, switching on the ACs and wearing light clothing, we are finding cooler stuff to eat. Masala Chaas, Nimmakaya Majjiga, Nimbu Pani, Kokum Sherbet….. Absolutely anything that can soothe a parched throat is welcome.

One such absolutely delicious option is Sol Kadhi or Kokum Kadhi. The beauty of this kadhi is that you can eat it with rice or then just simply drink it.

Ingredients

1. Dried Kokum – 15
2. Thick Coconut Milk – 1 Cup
3. Green Chillies – 3
4. Garlic Cloves – 4
5. Cumin Seeds – 1/2 tsp
6. Curry Leaves – 5 or 6
7. Ghee – 1/4 tsp
8. Hing or Asafoetida – A Pinch
9. Salt to Taste

Method

1. Soak the Kokum in 1 cup hot water.
2. Set aside for 45 minutes.
3. Squeeze the Kokum to extract all the juice.
4. Add the Coconut Milk to the Kokum extract.
5. Grind the green chillies and garlic to a fine paste.
6. Add the chilli-garlic paste and salt to the Coconut Milk and Kokum mix.
7. Mix well.
8. In a ladle, heat the ghee.
9. Add cumin seeds and wait till they start to change colour.
10. Turn off the heat.
11. Add the asafoetida and curry leaves.
12. Mix and wait for 1 minute.
13. Add the tempering to the Kadhi.
14. Mix well.
15. Add some water, if the Kadhi is too thick.
16. Serve as a drink (chilled or at room temperature) or with rice.

Tips

• After extracting the juice from the kokum, I typically add 1/4 cup hot water to the squeezed kokum and extract juice again.
• You can also add one red chilly to the tempering.
• You can omit the tempering altogether if you wish to serve Kokum Kadhi or Sol Kadhi as a drink.