Kokum Solkadhi is a popular Indian dish, made by cooking lentils and spices with coconut milk. This recipe calls for no coconut milk, but it does contain lots of healthy ingredients like turmeric, coriander, ginger, garlic, and onion.

Kokum kadhi is a traditional Indian dessert that is made from yogurt, sugar, and water. It traditionally has a coconut flavor but can also be made without the addition of coconut milk. Read more in detail here: kokum kadhi with coconut milk.

There are two methods to make the renowned Goan kokum solkadhi. There are two versions of this dish: one with coconut milk and one without. They are given as an appetizer or a drink at the conclusion of every Goan dinner. These kokum kadhis are also served as a curry with rice. 

Futi kadhi is a kind of kokum solkadhi prepared without coconut milk. A delicious drink that is spicy, acidic, and sweet, with a burst of fresh coriander flavor. This spicy kokum drink is a great thirst quencher and one of the finest summer beverages in India. It is energizing, cooling, and has incredible cooling properties. That way, you’ll be able to fight the oppressive summer heat.

Due to the large quantity of anti-oxidants contained in kokum, which works as an anti-aging and anti-carcinogenic agent, kokum khadi also offers great health advantages. This kokum juice is also good for cleaning and digestion. The fact that this juice has digestive qualities explains why it is served at the conclusion of every meal. So there are lots of reasons to create this delectable kokum beverage. 🙂

Fresh kokum peels or dried kokum peels may be used to create this kokum drink. Fresh kokum is only available at certain times of the year. Their peel is sun dried and stored so that it may be utilized all year. To produce kokum juice from fresh kokums, crush the outer peels and drain the liquid to get kokum juice. The remainder of the steps are as follows. Throughout the year, you may create a delicious kokum drink using dried kokum peels by following the instructions below. 

In Konkani, kokum is known as bhirand/bhirind, and therefore this kadhi (which means watery gravy in Konkani) is known as bhiranda/bhirinda kadhi. 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.


Futi kadhi is a traditional Indian dish.

Ingredients:

  • 6-7 kokum peels, dry
  • 2.5 quarts water
  • 2 green chili peppers
  • 2 tablespoons fresh coriander, chopped
  • season with salt to taste
  • 3–4 teaspoons jaggery/sugar powder 
  • In a bowl of water, dissolve a pinch of asafoetida.

This recipe makes 2.5 cups of juice.

Time to prepare: 10 minutes

Time to soak: 20-25 minutes


Method of Preparation:

  1. Soak dried kokum peels for 20-25 minutes in 2.5 cups water.
  2. After the peels have been soaked for 20-25 minutes, press them gently in the water with your hands to release all of their juices. 
  3. The longer you soak it and squeeze it, the more juice it releases into the water. Remove the peels from the water after you have approximately 2.5 cups of concentrated kokum water. Give them a good squeeze to drain any leftover kokum juice. The kokum peels should be discarded.
  4. Smashed green chilies, chopped fresh coriander, powdered jaggery, salt, and asafoetida dissolved in water should be added to this kokum juice and mixed thoroughly until the jaggery dissolves.
  5. Jaggery provides flavor and balances out the kokum’s tanginess. Depending on your taste, add jaggery and green chilies. 
  6. Cool kokum juice or serve with ice cubes. If necessary, strain the juice before serving.

Observation:

1. You may alternatively use bottled kokum juice to create the recipe above. If the bottled kokum juice is concentrated, dilute it appropriately; if the store-bought juice already contains sugar, omit the jaggery/sugar.

2. If you want to try new things, try this hot kokum drink variant. Cumin seeds may be used instead of asafoetida in the recipe above. In a blender, grind cumin seeds and green chilies, then add to kokum kadhi. The kokum kadhi should then be strained before serving.


Tags: GSB Konkani recipe, brinda kadhi, birinda khadhi, birinda salla khadhi, kokum juice, kokum drink, summer drink, Indian drink, Goan drink, Goan cuisine, Konkan drink, Konkani cuisine, spicy kokum drink, kokum kadhi, futi kadhi, bhiranda/bhirinda ka 

Kokum Solkadhi is a popular Indian dessert in the Konkan region. It’s made with buttermilk, yogurt, and coconut milk, which is what gives it its unique flavor. This konkani kadhi recipe can be served as an appetizer or dessert.

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