Tags: solkadi, solkadhi, kokum kadhi, amsul kadhi, kokam coconut milk kadi
Prep time 20-25 min
Kokum, scientifically known as Garcinia indica, is mostly found in western ghats esp in konkan. Kokam is a citrus fruit with lot of culinary, pharmaceutical and industrial use. Black kokum or Aamsul is often halved and dried product of kokum fruit with sticky and with curled edges.
It gives a pinkish purple colour and sweet/sour taste to food.
Marathi version of the recipe is available at-
OR Kokam extract (kokam agal) - 1 Tbsp
Freshly scraped/grated coconut
Green chilies - 3
Garlic - 2-3 cloves
Salt, Sugar, Curry leaves, Coriander leaves
Solkadhi recipe :
- Soak black kokam / amsul in water for atleast 2 hours. Later remove those without mashing.
- Scrap/Grate one whole coconut. We will need the milk of this white part.
Click the link below to get coconut milk.
How to extract coconut milk - Chop green chilies, garlic, curry leaves and coriander leaves. Alternatively, a paste of these 4 can also be used.
- Add the extracted water of kokam or kokam agal to the coconut milk and add the paste too.
If readymade extract of kokam (kokam agal) is used, check the consistency of coconut milk and add a little water. Ensure not to spoil the original sweet taste of coconut milk while adding water.
There is no need of tempering in solkadhi. Adding garlic is again optional, as per choice.
However, cumin powder, if needed, should be added at the last moment just before serving. It changes the colour of solkadhi.
Marathi version of the recipe is available at-
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