Goan Sol Kadhi
Goan Sol Kadhi is a Goa Indian lunch dish made with grated fresh coconut, pieces dried kokum, green chilies, ginger and other everyday ingredients. The full ingredient list and method are below.
- Total time (approx.)
- 20 min
- Calories (estimate)
- ~150 kcal
- Course
- Lunch
- Cuisine
- Goa (Indian)
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Ingredients
Quantities below are a guide for a typical household portion — scale them to the number of people you are cooking for and season to taste.
- 1 cup grated fresh coconut
- 6-8 pieces dried kokum (sol)
- 2-3 green chilies
- 1-inch ginger, chopped
- 2-3 garlic cloves
- 1/4 cup fresh coriander leaves
- 1/2 tsp cumin powder (optional)
- Salt to taste
Method
- 1Soak dried kokum in 1 cup of warm water for 15 minutes to extract its color and flavor.
- 2Grind grated coconut, green chilies, ginger, garlic, and coriander leaves with a little water to a smooth paste.
- 3Extract coconut milk from the paste by adding 1 cup water and squeezing well through a muslin cloth.
- 4Strain the kokum extract into the coconut milk. Discard the kokum pieces.
- 5Add salt and cumin powder (if using) to the sol kadhi; mix well.
- 6Chill for at least 30 minutes before serving.
- 7Serve as a refreshing digestive drink with your Goan meal.
About these numbers: the time shown is an approximate overall cooking time, and the calorie figure is a rough estimate for one serving of the dish as described — not a laboratory analysis. Both will change with your portion size, ingredients and how much fat you cook with. Dietary tags describe the dish in general terms; always check the labels on what you buy. Nothing here is medical or dietary advice. Spotted a mistake? Tell us and we will fix it.
