A Konkan speciality.

Posted on by writershilpa

Years ago, hubby and I went on a road trip to the coastal region of Maharashtra. Being beach lovers, we decided to visit all the beaches of Maharashtra that we could. Well, at least most of them.

So, we drove down from Navi Mumbai to Chiplun, where we visited one of its beaches – the Vengurla Beach. We stayed at an MTDC approved residence of a wonderful couple who were such gracious hosts! They pampered us silly with the food they served us and their interesting and entertaining travel anecdotes.

Next, we visited the Tarkarli village in Sindhudurg for its pristine white virgin beaches, with sand soft like powder. A place where I could very well have spent the rest of my life. Far from the maddening city crowd, this could have been the perfect permanent abode for me!

The car ride was quite an adventure, the beaches felt like Paradise when compared to our Mumbai beaches, and the food, especially the fried fish and the Sol Kadhi —which remains, to this day, my favorite cool drink.

Sol Kadhi is popular in the Konkan (coastal) region of Maharashtra. It’s made from coconut milk and kokum, or Amsol, or Amsul, as we call it.

Coastal favourite
Kokum is a tree native to the Western Ghats region of India.

It’s usually had after meals as it helps cool down the digestive system, and is an excellent remedy for acidity, too.

It’s a simple recipe, really, and gets made in a jiffy. Do try out this cool drink, especially after enjoying a spicy meal, and let me know how you liked it.

FlavoursomeTuesdays

Ingredients:

6 – 7 kokum

One coconut, grated

One cup of hot water

2 cloves of Garlic

1 – 2 green chilies, or as per preference

Salt

Coriander for garnishing

Method:

Soak the kokum in hot water for 1 – 2 hours.

Grind the coconut, garlic and the green chilies with a little warm water and squeeze out the milk.

Add some more warm water to the coconut and squeeze out some more milk.

Mix it all together.

Mash the soaked kokum well and mix only the kokum water to the coconut milk.

Add salt to taste.

Keep the Sol Kadhi aside for a while and then refrigerate it.

Garnish with coriander, stir well and serve chilled.

Easy, no?

And, if you wish to enjoy a readymade one, then just give a seafood specialty eatery, like, Gajalee, a visit. It serves the best Sol Kadhi in the world! No, this is not a sponsored post, but I share this info because I love the Sol Kadhi they serve at Gajalee! 🙂

The pretty, pink Sol Kadhi with the coconut milk tastes heavenly. Ah! I just had a glass full of the chilled drink and I wish I could have had some more!

Do try it out!

Bon Appetit!

Pin it up for later!

Perfect cooling and digestive drink for hot summers

 

Published by writershilpa

Writing and art are, for me, a panacea for my restless Geminian nerves. Blogging gives me peace in the chaos called Life, and art helps me distract my wandering mind. An obsession with healthy eating and fitness led me to create this health and wellness blog. Apart from health posts you will also find book reviews, my art work and experiments with words here, at Metanoia. My writing companions--my pets--offer me precious insights into Life and are a constant source of inspiration to me! So, do get comfy, grab a cup of coffee and enjoy your visit. Your presence here means a lot to me, you know?

35 thoughts on “A Konkan speciality.”

  3. I love Sol kadhi. Have had it on multiple occasions and also prepared it at home. In fact, I love Konkani and Mangalorean cuisines. My favourite is Mahesh Lunch Home. Yummy and delicious. So I finally managed to join your linky. Yay!

    Liked by 1 person

  7. Sol Kadhi is definitely my favorite, with or without coconut. The foodie Konkan that I am, I drool over anything that renders the unique sour & tangy taste of Kokum or even tamarind (cheench).
    And for these summer months, Sol Kadhi is always into my list of favorite drinks! My obsession with the rich color is another tale 🙂 So I even included this amazing drink in one of my posts last week.
    Thanks for the ‘drink-porn’, Shilpa!

    Liked by 1 person

    1. And thank you for sharing your love of the ‘drink-porn’, Ashvini!

      I love Sol Kadhi in every season. What a relief it gives our tummies, as well as our taste buds! Yes, tamarind as well as kokum gives such a fantastically tangy taste to every recipe we add it to.

      Will read your post soon to know about your love of this drink.
      😊

      Liked by 1 person

  9. This sounds yummy… I had kokum sherbet for the first time in my life when i visited Pune with friends. Sigh that here in Bhubaneswar kokum is are not available. I might get at the supermarket. Let’s see.. 🙂

    Liked by 1 person

  11. This is something I would have to try, prepared by someone experienced in making this drink. I had to look at kokum online. I have had tamarind but not mangosteen. I am not a great fan of sour cherry juice, which this was also compared to. Still, was interesting – learned something today.

    Liked by 1 person

    1. It is a but sour, Alana, but it helps digest the spicy Indian food we love to indulge in. 😊
      I hope you get to taste it some day.
      Love your spirit of attempting everything, at least once! 💟💟💟

      Like

  12. I have had Kokum drink in Goa once but this combined with coconut milk just sounds super delish – I have marked it to try it out the next time I am in Maharashtra region – loved the colour 🙂

    Liked by 1 person

  13. I love kokum ever since I first tried it way back in college, 20 years ago. We still buy the ready mix regularly and make summer drinks and also add it to our cooking. Actually husband does. I just like to drink it 🙂 The picture looks so tempting!

    Liked by 1 person

  14. Sol Kadhi is one of my favourite. Hail Coconut and Kokum!
    Car ride along the western ghats is something that I love doing as well. The sea, the beaches and laid back villages enroute have a rustic charm. Your post made me visit memories of my trips to Konkan

    Liked by 1 person

  17. The very name Gajalee brought back memories of our last Mumbai trip in the January of 2017, when we visited this awesome eatery with a friend who treated us to fish and sol kadi, the signature dish of the place apparently. I loooved the colour of sol kadi…and the taste just stayed with me all these days! Now, I’ll definitely try this out at home. Thanks for this recipe. And, yes, I’m joining #FlavoursomeTuesday this week. 🙂

    Liked by 1 person

  19. I love sol kadhi, maharashtrian Thali being primarily a non vegetarian affair while I am a vegetarian, I don’t have many choices. But sol kadhi is something I gulp down vatis after vatis. This sens like an easy receipt will try it for sure.

    Liked by 1 person

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