Sol Kadhi

Sol kadhi is a cold, pale pink drink of the Konkan coast of Maharashtra and Goa, made from fresh coconut milk and an extract of kokum (Garcinia indica), the dried purple-black rind of the fruit, known as sol. The rind is soaked in warm water and pressed gently until the water runs deep purple-red. The extract is cooled and combined with first-press coconut milk, which turns it pink to mauve, and the drink is seasoned with green chilli, roasted cumin, asafoetida (Ferula assa-foetida), coriander leaf and salt. The drink must be served cold, for heat splits the coconut milk and spoils its smooth body. The flavour is the gentle richness of coconut set against the clean tartness of kokum, with cumin and asafoetida in the background and chilli kept low. Sol kadhi is poured at the table and drunk from a bowl or glass, either beside the last course of rice or as a close to the meal. In Goan homes it also accompanies fish curries and fried seafood.