Beverages, Sizzling Tastebuds

Solkadi with a twist | How to make Solkadhi | Gluten Free Beverages

Solkadi is a classic beverage served mostly during summers mainly in Goan & Coastal Maharashtrian households. Its had as an appetiser or mixed with rice and eaten. I had made its cousin – Futi Kadi earlier. The kokum and spices that go into it makes it an excellent coolant and has amazing digestive properties too. Thin Coconut milk (either homemade or store bought) is used as a base.

To know the twist in this dish, read further. 

This week at @Foodiemondaybloghop, Mayuri has asked us to present naturally coloured foods. So, while I played ping pong between beetroot and spinach all week long unable to zero in on one this, finally I made this beverage with kokum (a Konkani ingredient which is tart like tamarind). 

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Let’s see how to make this Zero Cook beverage that can be rustled up in less than 15/20 mins. But make sure to serve it chilled after refrigerating for 2-4 hours. The flavours really steep in while its resting. 

Solkadi – Gluten Free appetiser | Cuisine – goan & coastal maharashtrian | Spice level – moderate 

(Can be vegan too!)

Prep time – 10 mins , Zero cook , serves – 4 

Kokum – 15 petals (fresh or semi dried)

Water – 1 cup

Buttermilk – 2 cups*  

Salt – to taste

Garlic – 1 large pod (grated fine)

Sugar – 1/2 tsp (skip if preferred)

Roasted Cumin powder – 1 tsp

Chopped chillies – to taste

Chopped coriander leaves – 1 tsp (for garnish)

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(Traditionally made with coconut milk, but folks at my home don’t like the taste of coconut milk in any dish – this was my twist)

Method: (step by step pics shown below in collage)

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Soak the kokum in water for 1/2 hour. Extract the juice, adding 1/2 cup water if required. If using coconut milk, make it at home or use store bought. I used buttermilk.

Into the base (coconut milk / buttermilk), add the kokum extract, rest of the spices and salt. Mix well. Chill for 2-4 hours and serve cold.

Variation:

If making fresh coconut milk at home, some people grind the garlic and chillies along with the fresh grated coconut and use the thin extract of this mixture as the base. I preferred to add the garlic as is. As I was serving it to the little one too, I soaked the chillies in the Solkadi for 1 hour and then took it out before chilling it again. 

In case like my family, you too don’t like Coconut milk, make this absolutely easy breezy beverage for the hot summer days with Kokum –Futi Kadhi 🙂

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9 Comments

  1. Wow, that surely looks stunning! Love the pics.

    I've never used kokum, but am now super tempted to do so. 🙂 The solkadhi looks very inviting.

  2. Wow, sol kadi looks lip-smackingly delicious. Loved the colour. Recently tasted it in Pune and loved the taste. But I love coconut milk. So I will try it with coconut milk. Lovely share.

  3. Mayuri Patel

    Would love to try out this cooling drink Solkhadi. The only time I use kokum is to add to dals and curries. I would love to try it with some buttermilk.

  4. Kalyani come over and come with solkadi. Love the colors n yes it is a coolant. In Goa kadhi as it is called is eaten with rice too.

  5. Poonam Bachhav

    Kokum kadhi with coconut milk is a favourite at my place during Summer months. I loved your twist here of using buttermilk instead of coconut milk. The baby pinck color of your Dil kadhi is so appealing !

  6. This drink is new to me. Looks so tempting and colorful. Would love to try it sometime

  7. Solkadhi looks so pretty !! Love the light pink color here. I have not used kokum yet, will surely try beverage if I get kokum for sure. so refreshing one 🙂

  8. preethi'scuisine

    SolKadhi looks absolutely stunning.I am yet to make this . Will surely try it soon.

  9. cookwithrenu

    Solkadhi with buttermilk is a good twist to those who do not like coconut milk. Lovely colour of the drink

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