Solkadhi, a traditional cooling beverage, isn’t just beloved by Maharashtrians and Goans but also by several Bollywood stars.
Actor Vicky Kaushal has previously praised this refreshing drink, describing it as “soulful”. Solkadhi, with its centuries-old history and numerous health benefits, not only offers refreshments but also embodies the rich traditions of Maharashtra.
This drink originated on the Konkan coast of Maharashtra and Goa, where it has long been a staple for fishermen. Consultant dietician and diabetes educator Kanikka Malhotra explains, “Solkadhi has deep roots in these coastal regions and has evolved over centuries.”
Made from kokum fruit and fresh coconut milk, solkadhi offers a natural remedy for combating the coastal heat and humidity. Over time, it has transcended its origins in Konkan villages, becoming a beloved beverage across Maharashtra. Today, solkadhi is commonly enjoyed as an appetizer, post-meal digestive aid, or simply a refreshing way to cool down. Despite its widespread popularity, the traditional recipe and preparation methods remain largely unchanged.
Health Benefits of Solkadhi
“Solkadhi is a treasure trove of natural deliciousness!” remarks Malhotra.
Here’s why:
Kokum: This tart fruit is rich in antioxidants and Vitamin C, known to boost immunity and support digestion.
Coconut milk: It contains beneficial fats, electrolytes, and a gentle sweetness.
Spices: Green chillies, garlic, and coriander bring anti-inflammatory and antibacterial properties.
“Combined, these ingredients create a light, nutritious beverage that promotes gut health, hydrates the body, and may help fend off common infections,” she explains.
Make Solkadhi at Home with This Recipe
Ingredients (Serves 2):
- 8 units of Kokum
- 1 cup freshly grated coconut
- 1-2 green chilies
- ½ teaspoon ginger
- 1-2 garlic cloves
- A handful of fresh coriander leaves
- 1 tablespoon chia seeds
- Salt to taste
- 1-2 cups water (adjust as needed)
Method:
- Soak the kokum in ¾ cup warm water for 30 minutes.
- In a blender, combine grated coconut, garlic, ginger, and green chillies with a little water to form a thick paste. Gradually add more water and blend until smooth.
- Strain the mixture through a muslin cloth to extract coconut milk. Press to extract as much liquid as possible.
- After extracting coconut milk, add chia seeds to the mixture and let it sit for 15 minutes to absorb some liquid and thicken slightly.
- Blend the soaked kokum with water separately, then strain well and combine with the coconut milk mixture to achieve a creamy pink solkadhi.
- Season with salt to taste and garnish with coriander leaves.
- Chill the solkadhi, stir well to distribute chia seeds, and serve.
Why It Works:
- Fiber Boost: Chia seeds provide additional fibre for digestive health.
- Thick Texture: Chia seeds naturally thicken the solkadhi, enhancing its texture.
- Nutrient-Rich: Chia seeds contribute healthy fats, protein, and minerals, boosting overall nutrition.
