Sol Kadi is a popular and refreshing drink from the coastal state of Goa, India. It is made with kokum, coconut milk, and spices, offering a unique blend of flavors. This cooling beverage is perfect to be at the heat and is often served as an accompaniment to spicy Goan dishes.
Ingredients:
10-12 dried kokum petals
1 cup grated fresh coconut (or desiccated coconut soaked in warm water)
1/2 teaspoon cumin seeds
2-3 green chilies, slit (optional, adjust to your spice preference)
4-6 curry leaves
1 cup thick coconut milk
2 cups water
Salt to taste
Instructions:
- In a medium-sized bowl, soak the dried kokum petals in 1 cup of water for about 20-30 minutes until they soften.
- In a blender, combine the soaked kokum petals along with the water they were soaked in, grated coconut, cumin seeds, and green chilies (if using). Blend until you get a smooth mixture.
- Strain the mixture through a fine-mesh strainer into a large bowl, extracting the kokum-infused coconut milk. You can use the back of a spoon to extract as much liquid as possible.
- Now, add 2 cups of water to the extracted kokum-infused coconut milk. Stir well to combine.
- Add the curry leaves and salt to the mixture, adjusting the salt according to your taste preference.
- Finally, pour in the thick coconut milk and mix everything together gently.
- Chill the Soul Kadi in the refrigerator for at least an hour before serving.
- Serve the Goan Soul Kadi in glasses with some ice cubes for a refreshing and tangy beverage that complements spicy Goan cuisine.