Pink coconut-and-kokum drink served with coastal fish meals. Cools the palate and aids digestion of rich curries. Editor's TableJourney pick.

Solkadhi is the Koli and Konkan after-meal drink, served at every coastal fish lunch from the western coast of Maharashtra down through Goa. The pink colour comes from kokum (Garcinia indica), the coconut milk gives body, and a tempering of cumin, ginger and green chilli adds the lift. Mahesh Lunch Home, Trishna and Gajalee all pour it daily as a digestive after the seafood thali.

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Make it at home

Serves Serves 445 minEasy

Ingredients

  • 10 dried kokum (Garcinia indica) pieces
  • 500ml hot water
  • 200ml thick coconut milk
  • 200ml thin coconut milk (or water-diluted)
  • 2 garlic cloves, crushed
  • 2 green chillies, slit
  • Half teaspoon cumin powder
  • Salt to taste
  • Handful of coriander, chopped

Method

  1. Soak dried kokum in 500ml hot water 30 minutes. Squeeze and discard the kokum, reserve the pink water.
  2. In a bowl, whisk together kokum water, thick coconut milk and thin coconut milk.
  3. Add crushed garlic, slit green chillies, cumin powder and salt. Stir well.
  4. Rest 10 minutes, then strain.
  5. Chill at least 30 minutes. Serve in small glasses garnished with coriander.

Editor tip. Solkadhi should be a pale pink, not deep red; if too dark, dilute with more coconut milk. Serve chilled after a fish meal.

Common allergens: Coconut.