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Sol Kadi

Appetizing Kokum in Coconut Milk
(Sol Kadi)

Sol Kadi

Had as an effective appetizer just before meals and during meals, or even as a digestive after meals. It is very much a part of meals in most Goan and Konkan homes.

Indian Vegetarian Recipes

Change Number of Servings To:

Serves: 4 
Cooking time (approx.):  minutes
Style: Goan Vegetarian

1  coconut(s) scraped and blended into a paste
4  cup(s) water
2  tablespoon(s) kokum peels
1  teaspoon(s) chopped garlic
1  teaspoon(s) chopped ginger
1  teaspoon(s) cumin seeds
1  green chilli(es) chopped
salt and sugar to taste

  1. Boil the kokum peels with half the water for about 8  minutes. Grind and strain through a fine sieve. Keep aside the kokum juice obtained.
  2. Combine the coconut paste and the remaining water in a saucepan. Boil on low heat for about 4  minutes. Strain and squeeze out the coconut juice. Combine the kokum and coconut juices.
  3. Pound the ginger, garlic, cumin seeds and green chillies. Mix into the kokum and coconut juices. Strain again. Mix in salt and sugar to taste.


  • Sol Kadi can be had as a drink. Also, some like to pour it over boiled rice and relish it. Hence, the consistency can be adjusted as desired by adding or reducing the amount of water.
  • Kokum is a fruit whose peels are sun-dried and stored to use as a souring agent. It is very abundant in the west coast region of India and is considered a good digestive.
  • Kokum peels may be available off the shelf in dried form in Indian stores.

Serve chilled before, after or with meals.

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