Of the few Marathi-Goan dishes that appeal to a universal audience, is Sol Kadhi. It is typically served with indulgent fried seafood and other spicy coastal delicacies as it is believed that

a.) the astringency of the kokum helps soothe the digestive system after a heavy meal and

b.) coconut milk pairs better with seafood than dairy.

Depending on what part of the coastal belt you are from, you will either make this drink very thin and heavy on garlic or quite thick and sweet from the coconut milk. My family makes a version that is somewhere in between. We love it with hot soft-cooked, short-grain Ambe-mohor rice (rice from the Konkan region that is known for its subtle fragrance akin to that of the mango blossom) and just as much by the glassfuls on a hot summer day.

In this video, I’ve extracted fresh coconut milk, but you can go ahead and use one from a carton or can. Similarly, feel free to use unsweetened kokum syrup (agal) or even sweetened kokum syrup for a quicker version–just make it quite thin and work up the chili, salt and garlic for balance. You could even add a tiny bit of roasted cumin powder for another dimension of flavor.

Sol Kadhi


  • 2 cups freshly extracted coconut milk from 1 coconut (or 1 can of coconut milk + 1/4 cup water)
  • 8 halves of dried kokum (or 4 tbsp. unsweetened kokum syrup or agal or 2 tbsp. sweetened kokum syrup or sarbat)
  • 3-4 garlic cloves
  • 2 green chilies
  • salt to taste
  • Fresh coriander/cilantro to garnish


  1. Rehyderate the kokum in 1/2 cup of warm water.
  2. Mash the kokum to extract maximum flavor, strain and add to the coconut milk.
  3. Grind the chilies, garlic and salt together into a paste and add to the coconut milk. Stir. Adjust seasoning and thickness according to your liking.
  4. Serve chilled, with a garnish of fresh coriander/cilantro leaves.