How to make Sol Kadhi -

An ideal accompaniment to seafood dishes.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Kokum petals (amsul), Fresh scraped coconut

Cuisine : Goan

Course : Beverages

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Sol Kadhi

Sol Kadhi Recipe Card


Goa's 450 years under Portuguese domination produced a unique, syncretic blend of East and West that is at once exotic and strangely familiar.  The various influences have made the Goan cuisine an interesting blend of tastes as a result of which it has a phenomenal repertoire of both vegetarian and non-vegetarian delicacies.  Though the recipes and techniques of the two major communities – Hindu and Christian – are different but as a rule the cuisine that comes under the umbrella of Goan is simple but chilli hot and spicy. Traditionally the food is cooked on wood fires in clay pots that are fired by the village potter. Though in the modern times, quite a few Goans have had to leave their land in search of greener pastures, they still get homesick for the smoky flavour of the fish curry and rice that get their distinct taste being cooked in crowded sweaty, smoky kitchens in earthenware pots over wood fires.      

Prep Time : 16-20 minutes

Cook time : 2.30-3 hour

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Sol Kadhi Recipe

  • Kokum petals (amsul) soaked in 2 cups water 10-15

  • Fresh scraped coconut 2 cups

  • Boiled beetroot grated 2 tablespoons

  • Garlic cloves 2

  • Green chillies 2

  • Fresh coriander sprigs 5-7

  • Salt to taste


Step 1

Add beetroot to the soaked kokum petals and set aside for 15-20 minutes.

Step 2

To make coconut milk, grind scraped coconut with 1 cup water to a smooth paste. Strain the prepared milk through muslin cloth into a bowl.

Step 3

Crush garlic and add to the coconut milk. Roughly chop chillies and add to the coconut milk. Add 5 tbsps kokum water and 2-3 kokum petals and mix well.

Step 4

Roughly chop coriander sprigs and add to the coconut milk and mix well. Add salt and mix well.

Step 5

Strain the sol kadhi through muslin cloth into another bowl. Chill in the refrigerator for 2-3 hours.

Step 6

Pour the sol kadhi into 8 shot glasses and serve chilled.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.