4 from 1 vote

Kokum is popularly known as Garcinia Indica available mostly in Asia and Africa. In India it is mostly found in Maharashtra, Goa and South region. The fruit yields juice which is called as kokum juice which can be stored either in sweet form or as it is. Sweet can be used making kokum juice, sherbat etc. Sour form is used in making veg, non-veg curries. In Konkan this juice is popularly called as agal. Dried or candied kokum pieces are also available and used in many preparations. In Konkan, sometimes it is used as a substitute for tamarind or lemon juice. Coconut Milk is a common ingredient in many tropical and Asian cuisines for curries or other seasonings, meats, vegetables, garnishes, or desserts. Solkadhi is a type of curry usually eaten with rice or sometimes drunk after the meals. A very healthy, refreshing spiced coconut milk, helps in digestion and it is consumed on regular basis in every household in Maharashtra, Goa and South region.
Prep Time 15 minutes
Cook Time 3 minutes
Total Time 18 minutes
Served AsBeverages
Servings 6


  • Fresh grated Coconut –2 cups
  • Warm water – 3 cups
  • Kokum Juice Thick, unsweetened – 3-4 tbsp.Or 6-7 pieces (soaked in ¼ cup of water for 30 minutes and strained)
  • jaggery - ¼ tsp
  • Coriander leaves – 1 tbsp. roughly chopped
  • green chilli – 1 roughly chopped
  • garlic cloves – 2
  • Salt
  • For tempering – Oil – 1 tsp
  • Mustard seeds – ¼ tsp
  • Cumin seeds – ¼ tsp
  • Curry leaves – 3-4
  • Asafoetida – ½ tsp


  • Take Shredded fresh coconut, green chilli, coriander leaves, garlic in a grinder. Add a cup of warm water and blend it into a thick creamy mixture.
  • If it’s too thick add ½ cup water. And blend again on high speed.
  • Pour the milk through a fine mesh strainer set over a bowl.
  • Then squeeze through a muslin cloth or simply use a spoon and press the coconut mixture.
  • Put all the coconut which is been strained out back into blender. Add 1 1/2 cup water and repeat the process.
  • Take this spiced milk in bowl. Add unsweetened kokum Juice. Mix well.
  • Add salt and jaggery. Stir well till jaggery dissolves.
  • In a sauce-pan or tempering pan heat oil. Add mustard, cumin seeds. Let it splutter.
  • Add curry leaves and Asafoetida. Stir well.
  • Pour this tempering on kokum solkadhi.
  • Serve chilled with meal.


Use fresh coconut for making milk.
Do not refrigerate this solkadhi for more than one day as coconut milk will start losing its taste and freshness.
Adjust Unsweetened kokum juice as per your preference.

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4 from 1 vote

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sujata hande
sujata hande

Masters in ITM, Buyer by profession, love to explore new places and food. Passionate cook, blogger, try to experiment with various cuisines.

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