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Solkadi: A Traditional Konkani Coconut and Kokum Drink

Solkadi is a refreshing Konkani preparation made with coconut milk and kokum. Its delicate coconut flavour, gentle tanginess and light consistency make it a lovely accompaniment to a traditional meal, especially one featuring fish or other non-vegetarian dishes.
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Prep Time 15 minutes
Cook Time 5 minutes
Soaking Kokum 45 minutes
Servings: 4 people
Course: Appetizer, Drinks, Side Dish
Cuisine: Goan, Indian, konkani, Maharashtrian
Ingredients Method Notes

Ingredients
  

  • 1 Fresh Coconut, scrapped
  • 1/2 cup Kokam
  • 1 Green Chilli
  • 2 Garlic Pods
  • 4-6 Curry Leaves
  • 1 teaspoon Mustard Seeds
  • 1 tablespoon Oil
  • Salt as per taste

Method
 

Prepare the kokum water:
  1. Soak the kokum in hot water for about 45 minutes to one hour. Strain the kokum water and set it aside.
To Prepare the coconut milk:
  1. Grate the fresh coconut and transfer it to a blender. Add the green chilli, garlic and enough water to blend into a smooth, thin paste.
  2. Extract the coconut milk: Strain the blended mixture through a fine-mesh sieve to collect the coconut milk. For a thinner consistency, repeat the blending and straining process with the remaining coconut pulp. If you prefer a thicker coconut milk, a single extraction is sufficient.
  3. Combine the coconut milk and kokum: Add the strained kokum water to the coconut milk. Season with salt to taste and mix well until everything is combined.
For the Tempering
  1. Heat the oil in a small pan. Add the mustard seeds and allow them to crackle.
  2. Add the curry leaves and let them release their aroma.
  3. Pour the tempering over the prepared solkadi and mix gently.
  4. Serve the solkadi alongside your favourite meal, especially a traditional non-vegetarian meal.

Notes

Solkadi tastes delicious even without the tempering, so feel free to skip it if you prefer a simpler preparation.

Tips for Making Solkadi Even Tastier

 
1. For extra flavour: Add cumin seeds to the tempering along with the mustard seeds. You can also garnish the solkadi with fresh coriander leaves before serving.
2. Serving suggestion: Solkadi can be served at room temperature or chilled, depending on your preference.