Sol Kadi or Sol Kadhi is what we Goans have at the end of every meal regardless of whether the meal was vegetarian or non-vegetarian. Some people mix with rice and have it and some just love to drink as it is. Kokum is very good for digestion and no Goan meal is complete without kokum kadi. Just like how people in South India consume curds at the end of meal, we Goans love to have our kokum kadi. Even after we have a nice meal consisting of Fish Curry and fried fish, we end the meal with this kokum kadhi.
There are many ways to prepare this sol kadhi. Today I explained the recipe in which we add carom seeds or “vovo”. Some people don’t like carom seeds, they can refrain from adding this. Some also make it without adding garlic and some make it by adding just green chilies and garlic.
The sol kadhi should not be re-heated and should be consumed freshly after extraction. Since it can’t be reheated, some people also give a nice tadka of coconut oil and mustard seeds to this kadi after it is ready. The tadka with hot coconut oil slightly heats the kadhi without actually heating it on the gas. Remember that the sol kadhi should never be heated on gas.
The other day, one of my friends Mom asked me how to prepare the Goan sol kadhi, so I have put up a step-by-step post just to explain the procedure. As you see, it is very simple. Addition of kokum gives a sour taste to the kadhi and black pepper corns, garlic and red chilly makes it slightly spicy.
Kokum Sherbet is another recipe which we love to drink during the summer days. It is not just refreshing but it is a good health drink too.