Sol Kadhi (Kokum Coconut Cooler)

Name: Sol Kadhi (Kokum Coconut Cooler)
Prep time: 15 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 15 dried kokum rinds; 250 ml hot water; 1 can tin of coconut milk (400 ml); 250 ml cold water; 3 cloves Garlic; 1 Green chilli; 1 cm piece Ginger (optional); ½ tsp Cumin seeds; ¾ tsp Salt; ¼ tsp Black salt (kala namak) (optional); 2 tbsp Coriander (cilantro), finely chopped

The pink Konkan-coast cooler: coconut milk and tangy kokum with garlic, chilli and cumin. Sip it after a spicy fish thali.

Indian · Drinks · prep 15 min · cook 0 min · waiting 30 min · serves 4 · Vegetarian, Vegan, Gluten-free, Dairy-free, Nut-free, Pescatarian

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Ingredients

15 dried kokum rinds
250 ml hot water
1 can tin of coconut milk (400 ml)
250 ml cold water
3 cloves Garlic
1 Green chilli
1 cm piece Ginger (optional)
½ tsp Cumin seeds
¾ tsp Salt
¼ tsp Black salt (kala namak) (optional)
2 tbsp Coriander (cilantro), finely chopped

Method

Soak the kokum in the hot water for 30 minutes, then squeeze the rinds hard into the water to release all the colour and sourness. Strain and discard the rinds.
Blend the garlic, chilli, ginger and cumin with a splash of the cold water into a paste.
Stir the paste, coconut milk, the rest of the cold water and the kokum water together. It should turn a soft pink.
Season with salt and black salt, strain if you prefer it smooth, and chill. Serve cold in small glasses, sprinkled with coriander.

Tips

Kokum varies a lot in sourness; add the kokum water gradually and taste.
With freshly grated coconut, blend 200 g with 500 ml warm water and squeeze through muslin for the milk.

Sources

Written in our own words after cross-checking these recipes:

Hebbar's Kitchen Ministry of Curry My Food Story

Open Sol Kadhi (Kokum Coconut Cooler) in Nouns Cooking