Description
Sol Kadhi is a refreshing and cooling kokum coconut milk drink from the coastal regions of India. Made with kokum, coconut milk, and spices, it serves as a delicious and digestive breakfast beverage, perfect for warm days and a unique way to start your morning with vibrant flavors.
Ingredients
Main Ingredients
- 12 to 15 kokum fruit pieces
- 1 cup hot water
- 1 inch ginger, peeled and roughly chopped
- 4 small garlic cloves, roughly chopped (about 2 teaspoons)
- 1 green chili
- 1 inch beet, peeled
- 1 teaspoon cumin seeds
- 1 teaspoon kosher salt
- 8 ounces full fat coconut milk
- 1 cup cold water
- 1 cup ice cubes
- 1 tablespoon cilantro, finely chopped
Instructions
- Prepare Kokum Water: Remove and discard the seeds from the kokum pieces. Rinse them once and drain the water. Soak the kokum in 1 cup of hot water for 30 minutes to extract its flavor.
- Toast Cumin Seeds: In a small pan, lightly roast the cumin seeds until fragrant. Allow them to cool completely to enhance their flavor without burning.
- Extract Kokum Extract: Massage the soaked kokum pieces gently in the water to release all the juices. Squeeze out every bit of extract and discard the rinds. Strain the kokum water through a fine strainer into a medium bowl to remove any solids.
- Blend Ingredients: In a small blender jar, add ginger, garlic, green chili, beet, cooled roasted cumin seeds, and kosher salt. Pour in half of the full-fat coconut milk and blend until smooth. Then add the remaining coconut milk and blend again to achieve a creamy mixture.
- Combine and Strain Mixture: Pour the blended coconut mixture through the same fine strainer into the bowl containing the kokum water. Use a silicone spatula to gently press down on the puree to extract maximum flavor and liquid.
- Mix and Serve: Gradually add cold water to the strained mixture to help extract more flavor from the solids in the strainer. Stir in the chopped cilantro, add ice cubes for chill, give a quick stir, and serve immediately for a refreshing start to your day.
Notes
- Use full-fat coconut milk for the richest flavor and creaminess.
- Kokum can be found in Indian or specialty Asian grocery stores; dried kokum fruit works best.
- Adjust the green chili amount based on your spice preference.
- Sol Kadhi is traditionally served chilled, so adding ice cubes enhances its refreshing quality.
- This drink aids digestion and is often enjoyed after meals or as a cooling summer beverage.