Sol Kadhi — Goan Coconut-Kokum Digestive (सोल कढ़ी)

Goa and the Konkan coast (Ratnagiri, Sindhudurg, Malvan); the preparation is associated with the daily meal conclusion of Catholic and Hindu fishing communities

Sol kadhi is Goa and the Konkan coast's digestive drink-sauce — a pale pink, cold, mildly sour preparation made from fresh coconut milk and kokum (Garcinia indica — a dried purple-black rind fruit related to Garcinia cambogia). The kokum is soaked in water to extract a deep purple-red liquid; this is combined with fresh coconut milk, which turns the preparation pink. The flavour is gentle — coconut's richness modulated by kokum's clean tartness — and it functions both as a beverage after a fish meal and as a sauce poured over rice. Green chilli, salt, and sometimes garlic are the only seasonings.

Poured over steamed rice and Goan fish curry; also consumed as a standalone cold drink after a heavy meal. The digestive properties of kokum are Ayurvedically documented.