India is a tropical country. The summers here can get quite intense. We need beverages that will keep us cool and sane in this scorching weather. And we do have quite a few for instance buttermilk, aam panna, thandai, sabja & lemon water and many more. Not forgetting the replenishing tender coconut water which is a quick-fix.
Across the country, each state has it’s own beautiful way of beating the summer heat.
But my all-time favourite is the very refreshing – Sol Kadhi
Sol Kadhi is a pre-dominantly a very coastal beverage. It is made from freshly extracted coconut milk and kokum (mangosteen), & a few spices. Sol Kadhi pairs very well with sea-food and also acts as an appetizer. The beautiful pink beverage should be ideally served chilled is made from the fruit of the Garcinia Indica plant, commonly known as Kokum.
It looks purplish black when the fruit has ripened and then dried. In the coastal areas of Mahrashtra and Goa this is widely used in seafood due to it’s sharp tangy taste. This local summer fruit is power packed with lots of nutritional benefits. The most important bit lies in the fact that it curbs acidity, helps in digestion and cools the body.
In Goa, you will see that almost every household has a kokum tree. The Goans call it Binda Solam. (kokum) The seeds of this fruit have a white fleshy fruit. They are sundried before use.
This is how kokum or mangosteen looks after it has been sundried.
When in Goa do give the Sol Kadhi a try. It tastes best when served chilled alongside the spicy fish curries and coconut flavoured coastal cuisine. Easy to prepare and quick to gulp down.
Sol Kadhi
Ingredients :
- 15-20 pieces Dried Kokum
- 1 cup Fresh Coconut (Grated)
- Salt to taste ( I used black salt)
- ½ inch Ginger (Chopped)
- 1 Green chilli (Chopped)
- ½ tsp roasted jeera powder (optional)
- Fresh coriander for garnishing
Method :
- Soak dried kokum in a cup of hot water for 30 minutes.
- Mash the kokum nicely and squeeze and discard the pulp.
- Soak grated coconut in a cup of water in the jar of blender for 10 minutes.
- Blend it along with ginger and green chilli to make a smooth paste.
- Strain using a mesh strainer to get fresh thick coconut milk.
- Again add a cup of water in the same coconut pulp and grind for a minute.
- Strain again to get thin coconut milk.
- Add thick coconut milk, thin coconut milk and Kokum water in a jar.
- Add salt and a cup of water and mix well.
- Garnish with coriander leaves.
- Serve chilled
