Sol Kadhi - Pungu’s Kitchen
Sol Kadhi is a refreshing, tangy beverage made with kokum and coconut milk, perfect for cooling down and aiding digestion. A must-try from coastal India!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at punguskitchen.com.
Ingredients
- dried kokum rinds: 12
- warm water (for soaking): 1 cup
- water (for dilution): 2 cups
- thick coconut milk (or a mix of thick and thin coconut milk): 1 to 1.5 cups
- Salt to taste
- chopped coriander leaves (for garnish: 1 to 2 tablespoons
- neutral oil (like sunflower or coconut oil): 1 to 1.5 tablespoons
- mustard seeds: 1 teaspoon
- cumin seeds: 1 teaspoon
- curry leaves (or 9–10 leaves): 1 sprig
- 1 generous pinch asafoetida (hing
- small garlic cloves, slightly crushed: 3
- dried Kashmiri red chilies, halved and deseeded: 2
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