Sol Kadhi

A soothing drink made from kokum and coconut milk, served chilled as a digestive after a Malwani feast.

Ingredients (Serves 4)

• 10–12 dried kokum petals

• 1 cup thick coconut milk

• 1–2 green chilies, slit

• 3–4 garlic cloves, crushed

• 2 tbsp coriander leaves, chopped

• Salt to taste

• 1½ cups water

Method

1. Soak kokum in 1 cup warm water for 30 mins. Mash gently and extract the juice.

2. In a bowl, combine kokum extract, coconut milk, crushed garlic, green chilies, salt, and ½ cup water.

3. Stir well and refrigerate for 30 mins to allow flavours to blend.

4. Discard chilies before serving if you want it mild.

5. Garnish with coriander leaves.

Pro Tips

• Use freshly extracted coconut milk for the most authentic flavour.

• If kokum is too sour, add a pinch of sugar.

Serving Suggestion

Serve chilled in small glasses with any Malwani seafood or mutton meal.