Sol Kadhi
Sol Kadhi is a Maharashtra Indian lunch dish made with fresh grated coconut, pieces dry kokum, green chillies, ginger and other everyday ingredients. The full ingredient list and method are below.
- Total time (approx.)
- 20 min
- Calories (estimate)
- ~180 kcal
- Course
- Lunch
- Cuisine
- Maharashtra (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 fresh grated coconut
- 6-8 pieces dry kokum
- 2-3 green chillies
- 1 inch ginger
- 2-3 cloves garlic (optional)
- Salt to taste
- Fresh coriander for garnish
- 1.5 cups warm water
Method
- 1Soak dry kokum in 1/2 cup warm water for 15-20 minutes until softened.
- 2Blend fresh coconut with green chillies, ginger, and garlic (if using) and 1 cup warm water.
- 3Squeeze out the milk from the coconut pulp using a muslin cloth or fine sieve. Repeat once more.
- 4Add the soaked kokum to the coconut milk along with the kokum-infused water. Mash well and mix.
- 5Season with salt. Stir well and let it sit for 10-15 minutes for flavors to meld.
- 6Strain the sol kadhi to remove any kokum bits. Chill before serving.
- 7Garnish with fresh coriander.
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.
