Sol kadhi

Name: Sol kadhi
Prep time: 10 min
Total time: 40 min
Ingredients: 10 kokum, dried kokum rinds; 400 ml water, warm; 250 ml coconut milk; 1 clove garlic, peeled; 1 green chilli, stalk removed, roughly chopped; ¾ tsp salt; ½ tsp sugar (optional); 2 tbsp coriander leaves, finely chopped

Vegetarian

सोल कढी · sol kaḍhī

A pink, uncooked coastal drink of kokum extract and coconut milk, seasoned with garlic, green chilli and coriander and served cool at the end of a Konkani meal.

Sol kadhi is an Indian cold drink, ready in about 40 minutes and made with kokum and coconut milk. It serves 4 and is rated beginner to cook.

Start cooking

No licensed photograph of this dish yet.

Prep: 10 min
Cook: 0 min
Rest: 30 min
Total: 40 min
Serves: 4
Level: Beginner
Calories: 135

Ingredients

4 glasses

10 (20 g) Kokum (opens in a new tab), dried kokum rinds
400 ml Water (opens in a new tab), warm250 ml for soaking the kokum, 150 ml to thin the coconut milk.
250 ml Coconut milk (opens in a new tab)Fresh thin coconut milk is traditional; canned works when thinned.
1 clove (4 g) Garlic (opens in a new tab), peeled
1 (6 g) Green chilli (opens in a new tab), stalk removed, roughly chopped
¾ tsp (4.5 g) Salt (opens in a new tab)
½ tsp (2 g) Sugar (opens in a new tab) (optional)
2 tbsp (2 g) Coriander leaves (opens in a new tab), finely chopped

Equipment

Method

1
Step 1
Soak the kokum (opens in a new tab) in 250 ml warm water for 20 minutes, then squeeze and rub the rinds well to release their colour and strain the deep-red extract.
How it looks · Photo: Katerina Holmes on Pexels
2
Step 2
Pound the garlic (opens in a new tab) and green chilli (opens in a new tab) with the salt to a paste.
- 2 min
- Mortar and pestle (opens in a new tab)
How it looks · Photo: https://kaboompics.com/ on Pexels
3
Step 3
Stir the coconut milk (opens in a new tab) with the remaining 150 ml water, then mix in the kokum (opens in a new tab) extract, the garlic (opens in a new tab) paste and the sugar (opens in a new tab) if using. It turns a soft pink.
- 2 min
4
Step 4
Strain if you want it smooth, chill for 10 minutes or more and serve topped with coriander.
- 1 min
- Sieve / strainer (opens in a new tab)

About this dish

Origin: Goa and the Konkan coast of Maharashtra, Goa, India · Commonly attributedMore food from India
Dish: Lunch · Dinner · Cold drinks
Cooking method: No-cook
Taste: sour, creamy, garlicky, refreshing, spicy (chilli heat)
Diet: Vegan · No gluten ingredients · Dairy-free · No nut ingredients
All labels
Vegan · Plant-based · Vegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · No gluten ingredients · Dairy-free · Egg-free · No nut ingredients · Alcohol-free · Pork-free · Beef-free
Without the optional extras: Whole-food focused, Paleo-style, No added sugarWorked out from the ingredients. How labels work
Good for: Make-ahead
Cook more with: Kokum · Coconut milk · Garlic · Green chilli · Coriander leaves

Allergens

None of the 14 major allergens appear in the listed ingredients.

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

135 kcal per serving

Estimated

1 serving ≈ 170 g · recipe makes 4

Where the energy comes from

Protein 4%
Carbohydrate 15%
Fat 81%

Nutrition per serving and per 100 g
Nutrient	Per serving	Per 100 g*
Energy	135 kcal	79 kcal
Protein	1.5 g	0.9 g
Carbohydrate	5.3 g	3.1 g
Net carbohydrate	—	—
Sugars	—	—
Added sugars	0 g	0 g
Fibre	—	—
Fat	13.1 g	7.7 g
Saturated fat	11.6 g	6.8 g
Trans fat	—	—
Cholesterol	0 mg	0 mg
Sodium	449 mg	263 mg
Salt equivalent	1.1 g	0.7 g

Vitamins & minerals per serving

Potassium: 178 mg
Calcium: 27 mg
Iron: 2.2 mg
Magnesium: 36 mg
Vitamin A (RAE): 3 µg
Vitamin C: 5 mg
Vitamin D: 0 µg
Vitamin B12: 0 µg
Folate (DFE): 10 µg

How these numbers were made

Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
*Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
Optional ingredients are not included: sugar.
Kokum: Tamarind (FDC 167763) as a stand-in sour dried fruit; kokum is used in small amounts.
“—” means the value isn’t known for enough of the ingredients; it is never zero by default.
Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

For fresh coconut milk, blend 1 cup grated coconut with 300 ml warm water and squeeze through a cloth.

Common mistakes

Heating it, which can split the coconut milk; sol kadhi is served uncooked.

Serve with

Serve after fish curry and rice, or with steamed rice as a light course.

Storage

Keeps 1 day in the fridge; stir before serving.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added 29 Oct 2026 · Updated 8 Nov 2026

Recipe DNA

How this dish is built

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Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

The spice and seasoning backbone

Spices, masalas & pastes

Kokum, dried kokum rinds10 piece · 20 g
Salt0.75 tsp · 4.5 g

Used in steps 1, 2

Less sweet, dairy-free, caffeine-free or for more people — the original stays as it is.

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Reviews & corrections

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