When you think of Goan cuisine, you probably imagine spicy seafood curries, fragrant rice, and fiery flavors. But nestled at the end of many Goan meals is something that cools everything down — a humble, refreshing drink called Solkadi.
Made with creamy coconut milk and tangy kokum (aamsol), Solkadi isn’t just a drink — it’s a palate cleanser, a digestive aid, and a perfect antidote to the bold spices of coastal cooking. The best part? You can make it at home with minimal effort.
Solkadi (also spelled sol kadhi or sol curry) is a traditional Goan and Konkan beverage served cold, often alongside or after spicy meals. It’s known for its cooling effect, tangy-salty flavor, and beautiful pink hue (thanks to the kokum skins steeped in warm water).
Besides being delicious, it’s also packed with health benefits — kokum is known for aiding digestion and reducing acidity, while coconut milk hydrates and soothes the stomach.
Ingredients Required:
- 6–8 dried kokum petals (also called aamsol)
- 1 cup warm water (for soaking the kokum)
- 1 cup thick coconut milk (fresh or canned)
- 1–2 garlic cloves (optional, for flavor)
- 1 green chili (optional, for slight heat)
- Salt to taste
- Fresh coriander leaves (for garnish)
Steps of Making Solkadi at Home:
1. Soak the Kokum
- Rinse the dried kokum petals and soak them in 1 cup of warm water for 20–30 minutes.
- Once soaked, gently squeeze the kokum to release more color and flavor. Strain and reserve the deep reddish-pink liquid.
2. Prepare Coconut Milk (If Fresh)
- If using fresh coconut, grind grated coconut with a little warm water and strain to extract thick coconut milk. Canned or carton coconut milk works just fine too for convenience.
3. Blend the Flavors
- In a mixing bowl, combine the kokum extract with the coconut milk.
- Add salt to taste.
- For a stronger flavor, crush a garlic clove and slit green chili, and add them to the mix. Let it infuse for 5–10 minutes (optional but traditional).
4. Chill and Serve
- Stir well and refrigerate before serving.
- Serve chilled, garnished with coriander leaves.
Why You Will Love Solkadi
- Naturally Cooling: Ideal for hot climates and spicy meals.
- Digestive Benefits: Kokum aids in digestion and reduces bloating.
- Quick & Easy: No cooking required — just mix, soak, and sip.
- Beautifully Unique: That natural pink color is as pleasing to the eye as it is to the palate.
When to Serve It
- After a spicy Goan curry meal – as a natural palate cleanser.
- Alongside rice and fish curry – to balance heat.
- As a standalone drink – on a hot afternoon or post-lunch.
Solkadi is proof that the simplest recipes often carry the deepest cultural roots. With just a few ingredients, it captures the essence of Goa — fresh, flavorful, and soothing. Making Solkadi at home is not only easy, but also a great way to experience the cooling side of Goan cuisine.
