Beat The Heat With This Easy Chilled Solkadhi Recipe

Solkadhi is a refreshing Konkani-Maharashtrian drink made from coconut milk and kokum. It’s slightly tangy, mildly spiced, and known for its cooling and digestive properties. Often served chilled, it perfectly complements spicy coastal meals or works as a summer cooler.

Make Chilled Solkadhi In 5 Easy Steps For Instant Refreshment

Pudina chutney is a classic Indian condiment known for its bright color and bold, refreshing flavor. Made with fresh mint leaves, green chilies, garlic or ginger, and a touch of lemon or tamarind, this chutney delivers the perfect mix of spicy, tangy, and cool notes in every spoonful. It pairs wonderfully with chaats, pakoras, dosas, parathas, or even plain rice. Coriander is often added to mellow the strong minty taste and give it a balanced aroma. Quick to prepare and easy to store, pudina chutney is a staple in everyday Indian meals.

Soak the Kokum

Soak the Kokum: Soak kokum petals in ½ cup warm water for 15–20 minutes. Once soaked, squeeze them gently to extract flavor and strain the liquid. If using kokum concentrate, dissolve 1 tbsp in water.

Prepare Coconut Base

Prepare Coconut Base: In a bowl, add thick coconut milk. If it’s too thick, dilute it slightly with cold water to your preferred consistency.

Add Flavors

Add Flavors: To the coconut milk, add the kokum extract, crushed green chilies, crushed garlic (optional), salt, and chopped coriander. Mix well.

Chill It

Chill It: Refrigerate the solkadhi for 30 minutes or add ice cubes for immediate chilling. This enhances flavor and refreshment.

Serve Cold

Serve Cold: Pour into glasses, garnish with a coriander leaf, and serve chilled-either as a drink or with a coastal meal.