Thursday, 17 May 2018

Sol-kadi [Coconut-Kokum(Garcinia Indica) Summer drink]

Sol-Kadi Coconut-Kokum summer drimk)
Kokum is used to impart sour taste to food in western and southern states of India. Dry mango powder is used not very often. Main reason of kokum being used primarily is because it is local fruit of these states. Kokum apart from being sour in taste is rich in nutrients, is great antioxidant and has a cooling effect. This cooling prowess makes it very useful in preparing the sour and sweet drink, which is very useful during intense heat of summers. Apart from the above said use, Kokum and coconut pair up very well and an amazing cooling drink is made by the combination of the two. This drink is called Sol-Kadi. Indeed it does justification to it’s name, it’s taste and cooling effect satiates not only the taste buds, stomach but Soul also.
Some people do not have much fancy for coconut they may disagree with me. But I am a great fan of freshly squeezed coconut milk thus a big fan of Sol-Kadi.
I had Sol-Kadi first in 2009 in Kerela. Since then I always wanted to make it. In restaurant we usually get slightly watered down version, (for obvious reasons). I like slightly thicker. Also I change the original recipe according to my own taste. Hope it is well received.

Preparation Time: 15 minutes
Cooking Time: 2 minutes
Servings: 1 lt. (Approximately)

Nutritional Values of 1 lt. Sol- Kadi (Approximate Values)
Calories: 350
Fat: 36.0 gm
Cholesterol: 0
Sodium: .2gm
Potassium: 3.9gm
Carbs: 0
Sugar: 4.0-5.0gm
Protein: 3.0gm
Micro nutrients Iron, Selenium, Magnesium, Phosphorous
Vitamins: C, B­1, B5, B6, E
Lactose free
Kokum is an antioxidant and thus has many health benefits.

Ingredients for Making Sol-Kadi:
  • 1 Coconut
  • 750 ml. Water (For taking out milk and diluting the sol-Kadi)
  • 150 ml. Kokum concentrate (Unsweetened)
Kokum Concentrate
  • 1-2 Whole Red dry Chili
  • 1/2 Teaspoon Mustard seeds
  • 2 Sprigs Curry Leafs
  • 1/2 Inch cinnamon
  • 2-3 Sprigs Fresh Coriander leafs
  • 1 Teaspoon Cumin Powder
  • 1 -2 Teaspoon Sugar
Directions To Make Solo-Kadi:
  • Remove the Kernel (Meat) from Coconut.
  • Either grate the kernel or cut it to small pieces. (I cut them up. Find it easier than grating).
  • Grind the coconut kernel with 50 water, add 50 ml water and grind till it turns to paste. If more water is required to be added, add water in small portions as and when required.
  • Take out the paste of coconut in a fine cloth or sieve and squeeze as much milk as possible. (I used sieve and press the paste with fingers). This is called first milk of coconut and is thick.
  • Return the left over residue to grinder/mixer and add 100 ml water and grind again. When it turn to a homogenous mass (which will be paste like) squeeze it to take out thin second milk.
  • The rough fibrous mass will not have any milk left and can be discarded. If you feel the need the above process can be repeated third time to ensure all milk has been squeezed out of coconut kernel.
  • Mix all of the coconut milk and give a stir.
Coconut Milk
  • Add 100 ml. of Kokum concentrate and stir. Taste it and if you want it a little more sour like I do then add another 100 ml. in two batches tasting in between.
  • Take the mixture of coconut milk and Kokum concentrate in a thick bottom pan. Cook on medium heat for 2-3 minutes with continuous stirring. Do not boil it.
Coconut milk and Kokum concentrate after cooking 
  • The moment foam to start appearing, switch off the heat and keep stirring for 2-3 minutes more.
  • Add 200 ml. cold water in two batches, all the while stirring continuously.
  • Add sugar and Cumin powder, stir till it dissolves.  
  • Taste it and then salt according to taste. Stir to dissolve.
  • Heat oil in a skillet and add
    • Mustard seeds
    • Cinnamon stick
    • Curry leafs
    • Red chili
  • Let the seeds splutter. Do not let the chili become black.
  • Pour the tempering on to the above prepared coconut Kokum mixture. Cover and keep in fridge to chill. (Though the container is on stove the kadi is not heated . It was kept to gain height for picture.)
Sol-Kadi After Tempering
  • Serve chilled Sol-Kadi after garnishing it with Fresh coriander leafs.
Sol Kadi

  • This drink can be had like any other cooling summer drink or it can be had with food like Chas.
Sol-Kadi Coconut-Kokum summer drimk)
  •  Since Kokum concentrate has salt in it so salt should be added only after adding the kokum concentrate. I learnt it hard ways.
  • Heating is done to warm up enough to remove raw taste from coconut, so make sure the mixture is not cooked too long. Also continuous stirring is very important, else the milk may split.
  • Salt should be added after cooking is done to avoid splitiing and over salting.
  • Thick bottom container is must for cooking else quick heating will take place and may result in splitting.
Suggested Variations:
  • I like slight sweet note in Sol-Kadi so I add sugar. Sugar can be replaced with jaggery. If you do not sweet taste you can avoid adding it.
  • As I told earlier I like slightly thicker so water amount is accordingly. It can be increased oe decreased according to liking.
  • Kokum concentrate amount can be changed according to taste.


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