Kokum Kadhi is a traditional Gujarati dish, made with milk solkadhi, water, sugar, ghee and spices. It is served as an accompaniment to the main course of rice or rotis.

Kokum Kadhi, Solkadhi (Birinda Salla Kadhi) is a sweet dish made of curdled milk and sugar. It is usually served with raisins, cashews, pistachios, almonds, or other nuts.

A wonderful Konkan drink known as kokum kadhi or solkadhi is famous across the Konkan area – Maharastra, Goa, and Karnataka. Without kokum kadhi, a Goan dinner is incomplete. At the conclusion of every meal, Goans sip kokum kadhi, similar to how we South Indians drink buttermilk. Solkadhi is a kind of curry that is typically served with rice or as a drink after a meal. Coconut milk and kokum are used to make it. Kokum kadhi is made using liquids taken from fresh coconuts, such as coconut milk and kokum peel liquid. The tanginess of kokum and the calming flavor of coconut milk combine to create a well-balanced drink/curry that everyone enjoys. Solkadi is a cold and delicious Konkan drink made with coconut milk and tanginess from kokum. Kokum kadhi, a drink eaten after every meal, may also be prepared without coconut milk. This recipe for solkhadi/kokum khadi, also known as futi khadi, may be found here. 

Sol means peel in Konkani, therefore this kadhi is named solkadhi since it is made using kokum peels. In Konkani, Birinda salli also means kokum peel. In Konkani, kokum is known as bhirand/bhirind, and therefore this kadhi (which means watery gravy in Konkani) is known as bhiranda/bhirinda kadhi.

Garcinia indica, commonly known as kokum, is a fruit-bearing shrub in the mangosteen family. Fruit is dark crimson in color and produced by the plant. They have a sweet sour flavor and are delicious to eat. The fruit’s outer peel is dried in huge quantities and marketed as kokum. When fresh kokum is not accessible throughout the year, dried kokum peels are utilized. The peel becomes a blackish purple hue after drying. These kokum peels have a sweetish scent and a sour flavor. The sun-dried peels may be kept for years in airtight containers. 

In various cuisines, kokum is utilized as a sour agent. During the summer, this fruit blooms in Goa and the Konkan area, and the peel is used to create kokum beverages.

Apart from aiding digestion, kokum peel offers a long list of health advantages. Kokum has a significant amount of anthocyanins, a powerful antioxidant that also acts as an anti-carcinogenic and anti-aging agent. Cooling, cleaning, and digestive effects are also found in kokum. This explains why it is offered at the end of every meal. Kokum kadhi is a lifesaver during the scorching Indian summers since kokum has cooling properties.

For lunch or supper, are you tired of curries and rasams? Then prepare this delectable curry to accompany your rice dish. Solkadhi may be prepared in a variety of ways. The following is a recipe that most Konkanas adhere to.

P.S. For convenience and a fast drink, you may make solkadhi (kokum kadhi) using canned or store-bought coconut milk. Though, if you want to avoid the preservatives included in packaged coconut milk, I suggest making some at yourself.


  • 5–6 kokum peels, dry
  • 1 cup coconut (freshly grated)
  • 1 red chili, dried
  • 1 tablespoon of vegetable oil
  • 1 curry leaflet 1 curry leaflet 1 curry leaflet 1 curry leaflet 1 curry leaf
  • mustard seeds, 1/2 teaspoon
  • season with salt to taste
  • 2 tablespoons fresh coriander, chopped (optional)

Serves: 2

Time to prepare: 15-20 minutes

Time to soak: 20-25 minutes

1 minute of cooking

Method of Preparation:

  1. Soak dried kokum peels for 20 minutes in 3/4 cup water.
  2. Kokum peels that have been sun dried:1632476375_890_Kokum-Kadhi-Solkadhi-Birinda-Salla-Kadhi
  3. Kokum peels that have been soaked: 1632476376_305_Kokum-Kadhi-Solkadhi-Birinda-Salla-Kadhi
  4. Meanwhile, grate fresh coconut and mix it with 1 cup of water to make a paste. 
  5. Collect the coconut milk in a vessel after straining it.
  6. Using another 1/2 cup of water, re-grind the strained grated coconut and collect the coconut milk in the same jar as previously. Remove the shredded coconut and toss it out.
  7. Give the soaked kokum peels a good squeeze with your hands to extract as much juice as possible. 
  8. The kokum peels continue to release juice into water as you soak and crush them. You may press and remove the peels from the water after you get approximately 3/4 cup of thick, concentrated kokum juice.
  9. 1632476377_786_Kokum-Kadhi-Solkadhi-Birinda-Salla-Kadhi
  10. Combine all of the kokum juice with the coconut milk, season with salt, and stir thoroughly. The consistency of kokum khadi is watery. 
  11. The tanginess of kokum khadi is typical. If the kokum peels are too acidic and your taste can’t handle it, add as much kokum juice as needed to the coconut milk.
  12. Season the kokum kadhi with salt and pepper. In a tempering pan, heat the oil and add the mustard seeds. When they begin to pop, add the dried red chilli, split into bits, and the curry leaves, and cook for a few seconds. Mix this spice into the kokum kadhi well.

Suggestions for serving 

  1. Before or after lunch, serve kokum kadhi as a drink.
  2. Enjoy the kokum kadhi with a bowl of rice!


  1. The kokum kadhi is raw. Due to the presence of coconut milk and the fact that it isn’t boiled, they should be consumed within a few hours after preparation. 
  2. You may keep leftover kokum khadi in the refrigerator for a few hours and then utilize it. However, on the day it is prepared, empty it. Allow the kokum kadhi to sit outdoors for 20 minutes if the oil from the seasoning hardens in the fridge. You may eat the kadhi after the oil has melted.
  3. If you can locate fresh kokum peels during kokum season, you may prepare kokum khadi with them. 
  4. The kokum kadhi is not spiced. The red chilies in the seasoning provide the kadhi flavor and a touch of spiciness. Green chilies may be added to the kadhi for added flavor. Use a mortar and pestle to crush 1-2 green chilies and add them to the kadhi.
  5. Add a sprinkle of asafoetida powder to the seasoning or a little melted asafoetida to the kadhi for more taste and flavor.
  6. Carom seeds may be used for extra flavor. When crushing the shredded coconut, just use 4 carom seeds.
  7. You may keep dried kokum peels for a long time, but they lose their ability to create an excellent kadhi with time. The sourness and flavor of dried kokum peels tends to fade as they mature. If they are utilized, the kokum kadhi becomes tasteless. They also don’t give the kadhi a beautiful pink color. As much as possible, use freshly dried kokum. By looking at the peels, you can tell how old they are. With time, they start to blacken and shrink. 
  8. This kadhi may be made using store-bought kokum juice. To avoid the preservatives added to bottled kokum juice, I prefer to go the conventional route. Also, dried kokum peels are required for the genuine kokum kadhi flavor. Bottled kokum juices do not have the same flavor as fresh kokum juice.
  9. You could also use store-bought coconut milk, although I haven’t tried it yet. So you’d have to play around with it.
  10. For more information about kokum, see this article.

Tags: kokum khadi, birinda salla kadhi, Konkani cuisine, Konkani recipe, Konkani food, Goan cuisine, Maharastra cuisine, sol khadi, birnda khadi, Konkan drink, Indian beverages, sol kadhi, Goan kadhi, summer drink, birinda kadi, bhiranda/bhirinda kadhi, 

Kokum Kadhi is a traditional Indian dessert made with grated coconut, sugar, and spices. Solkadhi (Birinda Salla Kadhi) is a variation of Kokum kadhi that includes the addition of milk. Reference: coconut kadhi.

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