Why this recipe works
Solkadhi pairs two coastal staples. Kokum, a sour fruit, is traditionally valued as a cooling digestive and gives the drink its pink blush and tartness, while coconut milk makes it smooth and soothing. Taken after a meal, the gentle acidity and the light, hydrating body are exactly why it has a long reputation for helping a heavy or seafood-rich meal go down.
Ingredients
Method
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1
Soak the kokum in warm water to draw out its pink, tart extract.
Why soak: soaking releases the kokum colour and its sour, digestive compounds into the water, the base of the drink.
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2
Blend or mix the kokum water with the coconut milk, crushed garlic, chilli and cumin.
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3
Season with salt and rest so the flavours mingle.
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4
Serve chilled, or at room temperature, after the meal.
Why after the meal: kokum has a long reputation as a cooling digestive, so solkadhi is traditionally sipped at the end to settle a rich or seafood-heavy meal.
An honest word
Solkadhi is a light, soothing after-meal drink: mostly water and kokum with a little coconut milk, low in calories and genuinely refreshing. The only thing to keep modest is the coconut milk, which carries some fat, so a thin, not thick, coconut milk keeps it light. As a cooling, digestive close to a meal, it is a lovely, gentle habit.