Indian · Maharashtra · drink

Solkadhi (Chilled Kokum and Coconut Cooler)

Solkadhi (Chilled Kokum and Coconut Cooler) reads sweetness 5.0, allium 4.5 and sourness 3.9 on Palate's 0–10 flavor X-ray — a Indian · Maharashtra drink, about 1 hr 33 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

The measured notes (of 18)

Sweetness 5.0 · Allium 4.5 · Sourness 3.9 · Salinity 3.6 · Fruity 3.4 · Herbaceous 2.8 · Heat 2.7 · Richness 2.6 · Warm Spice 2.5 · Nutty 2.1 · Earthy 2.0 · Floral 1.7 · Umami 1.4 · Citrus 0.9 · Bitterness 0.9

What's in it (9)

Time & effort: about 1 hr 33 min (13 min active) · effort: medium

Nutrition (per 100 g, engine-estimated): 123.9 kcal, 1.5 g protein, 11 g fat, 7 g carbs

Dietary: Vegan — engine-derived; double-check anything allergy-critical.

How it's cooked (5 steps)

  1. Soak the kokum in the warm water for 20 minutes and then squeeze the rinds hard between your fingers until the water turns a deep rose-purple. Kokum is Garcinia indica; it is a Konkan fruit with a rounded, fruity sourness, and it is a different species from the kudampuli used down the coast in Kerala, which is smokier and darker.
  2. Blend the grated coconut with the 300 ml warm water for 2 minutes, then strain it hard through muslin to get a thick coconut milk. Repeat with a second 150 ml of water for a thinner second extraction and combine the two.
  3. Pound the garlic, green chilli and cumin to a rough paste in a mortar.
  4. Stir the pounded paste, the salt and the sugar into the coconut milk, then pour in the kokum extract a little at a time, tasting, until the drink is pink and pleasantly sour but still creamy. It should not be so sour that it makes you wince; solkadhi is a digestive, drunk at the end of a fish meal or poured over the last of the rice.
  5. Chill at least 1 hour. Scatter over the coriander just before serving and do not let it boil at any stage, which would split the coconut milk.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.