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Cooking in
Oliver · the Okanagan
Nearest city · Kelowna Change
Sol Kadhi
Indian · Konkan coast

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.

‹Swipe for the next dish›
Serves500 ml (4 servings)
Total25 min
Within reach3of 10 in Oliver

Three in town · three elsewhere in British Columbia · four not yet within reach.

How the 10 are reached
In town
3 · small red onion, garlic cloves, fresh ginger
Elsewhere in British Columbia
3 · coconut milk, fresh curry leaves, coconut oil
Not yet within reach
4 · dried kokum pieces, turmeric powder, fenugreek seeds, dry red chilli
Cook
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I

The Market ListSee the chain →

The benchmark for each ingredient, and who stocks it near you. Tap a stockist to go straight to the product.

4
dried kokum pieces
Not yet within reach of Oliver · each reach is counted
400 ml
coconut milk
full-fat
Origin · Sri Lankan coconut (Coconut Research Institute of Sri Lanka), Sri LankaElsewhere in British Columbia · Jeya Brothers →
200 ml
vegetable or chicken stock
light
Your own market
2 tablespoons
roasted peanut butter
unsweetened
Your own market
1 teaspoon
turmeric powder
Not yet within reach of Oliver · each reach is counted
3
fresh green chillies
split lengthwise
Your own market
8
2 tablespoons
1
3
15 g
1 tablespoon
fenugreek seeds
Not yet within reach of Oliver · each reach is counted
1 teaspoon
mustard seeds
brown
Your own market
1
dry red chilli
whole
Not yet within reach of Oliver · each reach is counted
Salt
to taste
Your own market

Within reach counts in town, delivered, shipped and the nearest city. A staple counts once it has a local seller. Charted from each shop's own pages; not yet vouched by a cook who shops here.

The larder of Oliver →

Each tap is counted, so the stockist sees the demand Provenance sends them.

II

The Method

1
Soak kokum pieces in 100 ml warm water for 10 minutes until softened; strain through fine sieve, pressing gently to extract liquid, and discard solids.
2
Heat coconut oil in heavy-bottomed pan over medium heat; add mustard seeds and fenugreek seeds, then cover pan for 15 seconds until seeds pop and crackle.
From the canon — Fenugreek (मेथी, methi — Trigonella foenum-graecum) is used in three forms in the Indian kitchen: the small, angular amber seed, the fresh leaf, and the drie… Fenugreek (मेथी) →
3
Add minced onion, garlic, ginger, and whole dry red chilli; sauté for 2 minutes until onion softens and raw garlic aroma fades.
4
Stir in turmeric powder and cook for 20 seconds, then add kokum liquid and stock; bring to gentle simmer.
From the canon — Turmeric (हल्दी, haldi — Curcuma longa) is the most universally used spice in Indian cooking: the yellow-orange rhizome whose primary active compound (curcum… Turmeric (हल्दी) →
5
Whisk peanut butter with 60 ml coconut milk until smooth paste forms, then slowly pour into simmering liquid while whisking to prevent lumps.
6
Add green chillies and curry leaves; simmer for 5 minutes over low heat, stirring occasionally.
From the canon — Curry leaves (Murraya koenigii; kadi patta in Hindi, करी पत्ता) are the small, glossy, pinnate leaves of a tree of the citrus family, sold on the stem. Curry Leaves (करी पत्ता) →
7
Pour in remaining coconut milk and simmer for 2 minutes without boiling until flavors meld and liquid becomes creamy and pale beige.
8
Season with salt and serve warm in small bowls as digestive drink after heavy meals, or with steamed rice as light gravy.
III

Sensory Tests

◇Sight. The kokum water should be a deep, clear purple-red before the coconut milk goes in, and the finished drink should turn an even pink to mauve. It should look smooth and glossy, with no streaks of unmixed milk.
◇Touch. When the soaked kokum is pressed between the fingers, the rind should feel soft and give up its colour readily. The finished drink, stirred with a spoon, should move like thin cream and feel cool.
◇Smell. The drink should smell of fresh coconut with a faint fruity sourness from the kokum, and the roasted cumin and asafoetida should sit behind them. Nothing should dominate.
◇Where it lives or dies. Sol kadhi lives or dies in keeping the finished drink cold and unheated from the moment the coconut milk meets the kokum extract. Warm water is used only to soak the kokum, and the extract must be cooled before it is combined with the first-press milk. Once mixed, the drink is chilled and never brought to a simmer, for heat splits the coconut milk and takes away its smooth, cooling character.
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Sourced through Provenance

The hands behind the plate.

Komatsu Japanese Market · Kelowna
Kelowna · small red onion, garlic cloves, fresh ginger
→
Jeya Brothers
Vancouver · coconut milk
→
SuperValu Gibsons
Gibsons, B.C. V0N 1V7 · fresh curry leaves, coconut oil
→
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