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# Solkadhi Recipe
| | |
| ---------------- | ---------- |
| **Prep time** | 2 min |
| **Cook time** | 2 min |
| **Soaking Time** | 2 hr |
| **Total time** | 2 hr 4 min |
| **Serves** | 4 servings |
Per servings.
| Nutrient | Amount |
| ------------- | ------- |
| Calories | 86 kcal |
| Carbohydrates | 6 g |
| Protein | 1 g |
| Fat | 7 g |
| Saturated fat | 6 g |
| Sodium | 300 mg |
| Potassium | 205 mg |
| Fiber | 2 g |
| Sugar | 3 g |
| Vitamin A | 279 IU |
| Vitamin C | 39 mg |
| Calcium | 24 mg |
| Iron | 1 mg |
## About
It is a simple, healthy, creamy beverage curry recipe made with kokum, coconut milk, and various herbs and spices. **Solkadhi** or **Kokum Curry** is usually served as a cooling and refreshing beverage, but it can also be served as a simple accompaniment or condiment with various main-course meals. When served as a beverage, it is mainly served after a huge spicy meat-based meal. It helps with digestion, improves gut health, and lowers body heat. But when served with rice, it can be treated like any other rasam and mixed with rice generously.
There are many ways to make this simple and healthy **Solkadhi Curry Recipe**. The essential combination of kokum and coconut milk remains the same, but the quantity of each ingredient brings different variations. Increasing the coconut milk quantity makes it more creamy and thick, whereas increasing kokum juice makes it thin and pink in colour. Also, you may add different ingredients like onions or tomatoes. In addition, you can also prepare it with heat.
## Ingredients
* few dried kokum / punarpuli / bhirand / muragalu / kaatampi
* 1 cup coconut
* 1 inch ginger
* 2 chilli
* 1 tsp cumin
* ½ tsp salt
* 2 tbsp coriander *(finely chopped)*
## Instructions
1. Firstly, soak dried kokum in hot water for 2 hours.
2. Squeeze the juice of kokum and keep it aside.
3. In a mixer jar, take 1 cup of coconut, 1 inch of ginger, 2 chillis, and 1 tsp of cumin.
4. Add 1 cup of water and grind well. You can also add garlic for authentic flavour while grinding.
5. Squeeze the milk from the coconut using a cloth and a strainer.
6. Add in extracted kokum juice to the coconut milk.
7. Also, add ½ tsp salt and 2 tbsp coriander and mix well.
8. Finally, enjoy Sol Kadhi Recipe chilled.
## Step-by-step
Firstly, soak dried kokum in hot water for 2 hours.
Squeeze the juice of kokum and keep it aside.
In a mixer jar, take 1 cup of coconut, 1 inch of ginger, 2 chillis, and 1 tsp of cumin.
Add 1 cup of water and grind well. You can also add garlic for an authentic flavour while grinding.
Squeeze the milk from the coconut using a cloth and a strainer.
Add in extracted kokum juice to the coconut milk.
Also, add ½ tsp salt and 2 tbsp coriander and mix well.
Finally, enjoy **Sol Kadhi Recipe** chilled.
## Video
## Notes
* Firstly, add 2 tbsp of beetroot juice to get a vibrant pink colour.
* Also, if using store-bought coconut milk, add spice powder.
* Additionally, if fresh kokum is used, adjust the quantity accordingly.
* Finally, **Sol Kadhi Recipe** tastes great when flavours are balanced.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/sol-kadhi-recipe-kokum-curry-recipe/](https://hebbarskitchen.com/sol-kadhi-recipe-kokum-curry-recipe/)
