Solkadhi / Amsol / Mangosteen & Coconut Milk Drink

Namaste...

Popular in Goa and Maharashtrian coastal regions, this kadhi can be eaten with rice or drunk as an appetizer or as a digestive drink after meal. The peel of kokum fruit can be sun dried and stored upto a year.

Kokum peel/Garcinia indica of mangosteen family is said to be useful in treating acidity, helps digestion, reduces inflammation in the body, has antifungal and cooling properties. Although people with high blood pressure are advised to stay away from it! And it should be consumed in smaller quantities.

I came across solkadhi recently however, my favourite summer drink has been kokum juice since childhood 🍹😃

To make solkadhi you will need:

6-7 peels soaked in 1.5 cups of water overnight

2 tsp sugar

1 tsp salt

2 crushed garlic cloves

2 cups coconut milk

1 tsp oil

2 tbsp finely chopped coriander leaves

Half inch ginger grated

A pinch of asafoetida

Method:

-Remove the peel and heat the juice with 2 tsp sugar, ginger and salt

-Once it completely cooks down add coconut milk

-Add tadka with garlic, clove and asafoetida.

-Garnish with chopped coriander leaves and serve.

-Adjust the salt and sugar as per your preference

Cheers!