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Sol Kadi

Appetizing Kokum in Yoghurt
(Quick Sol Kadi)

Sol Kadi

Had as an effective appetizer just before meals and during meals, or even as a digestive after a spicy meal. 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: South Indian Vegetarian

2  cup(s) yoghurt
4  cup(s) water
2  tablespoon(s) kokum peels
2  teaspoon(s) chopped and pounded garlic
2  green chilli(es) chopped and pounded with salt
2  teaspoon(s) mustard seeds
2  sprig curry leaves
2  tablespoon(s) oil
salt and sugar to taste
finely chopped coriander leaves to garnish (optional).

  1. Boil the kokum peels with some water for about 4  minutes. Strain the red water and discard the peels. Let cool.
  2. Combine the yoghurt, water, pounded spices and the kokum water. Mix well and strain. Mix in salt and sugar to taste.
  3. Heat the oil in a pan and crackle the mustard seeds. Drop in the curry leaves. Pour this seasoning over the sol kadi.
    Garnish with finely chopped coriander leaves (optional).


  • 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 in tall glasses before, after or with meals.

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