Ovyachi sol kadi is a Goan digestive drink which is had at the end of a meal. This ovyachi sol kadhi or sol kadi with ajwain is made with coconut milk, dry red chilies, black peppercorns, carrom seeds(ovo), garlic and kokum. It is a popular drink from the Konkan coast of India. Some people also call it sol kadi with vovo i.e., sol kadi with carrom seeds.
Some people mix ovyachi sol kadi 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.
In Konkani, kokum is known as “Sol” which means peel. It is the peel of mangosteen fruit which is known as “bhinna” or “bhinn” locally. This fruit grows in Goa and Maharashtra (Malvan) i.e., Konkan region during the summer and people preserve the peel by drying it in the sun. Then the peel is used throughout the year. Apart from being good for digestion, the kokum peel has numerous health benefits.
Also see other sol kadi recipes like:
We Goans prepare sol kadhi in different ways. Today, I explained the recipe in which we add carom seeds or “ovo”. People who don’t like carom seeds, can refrain from adding this. Some also make it without adding garlic and some make it by adding just green chilies and garlic.
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What are the ingredients used in making ovyachi kadi?
- Coconut: Use freshly grated coconut to make this Goan style digestive drink.
- Kokum: Kokum petals or sun-dried mangosteen fruit peel is used in this recipe and is the star ingredient.
- Spices: Garlic, dry red chilies, black peppercorns, and ajwain/vovo/carom seeds are the spices used in making this Goan recipe.
Let us see the steps to make sol kadi with ajwain:
- Soak the kokum petals in 4 tablespoon water with 1/4 teaspoon salt added to it for 20 minutes.
- In a mixer grinder, add all the ingredients except the kokum which is soaked in water. Grind these ingredients with 1 cup water. If the mixture becomes too thick, add 1/4 cup more water.
- Strain the mixture and extract spicy coconut milk. Discard the solid coconut pulp. While extracting coconut milk, add 1/4 cup water to make the kokum kadi slightly of thinner consistency. The consistency of the sol kadi or kokum kadi should be like the normal milk.
- Add the soaked kokum petals along with the water.
- Adjust the salt taste.
- Garnish with chopped coriander leaves and serve with rice.
Notes to keep in mind while making ovyachi kadi:
- Never reheat the kokum kadi as the fat from coconut milk will separate and it will not taste good.
- If needs to be heated, then give a tadka with coconut oil and mustard seeds. Just heat 1 teaspoon coconut oil and 1 teaspoon mustard seeds. When the mustard seeds start fluttering, add this to the freshly extracted ajwain sol kadhi. Do not heat on gas.
Sol kadhi should not be heated and should be consumed freshly after preparation. Since it can’t be heated, 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 heating it 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 chili makes it slightly spicy.
Ovyachi Kadi | Sol Kadhi With Ajwain
Ingredients
- 7 tablespoons freshly grated coconut
- 3 garlic pods
- 1 dry red chili
- 4 black peppercorns
- 1/2 teaspoon ajwain/vovo/carom seeds
- 4 kokum petals
- To taste salt
Instructions
- Soak the kokum petals in 4 tablespoon water with 1/4 teaspoon salt added to it for 20 minutes.
- In a mixer grinder, add all the ingredients except the kokum which is soaked in water. Grind these ingredients with 1 cup water. If the mixture becomes too thick, add 1/4 cup more water.
- Strain the mixture and extract spicy coconut milk. Discard the solid coconut pulp. While extracting coconut milk, add 1/4 cup water to make the kokum kadi slightly of thinner consistency. The consistency of the sol kadi or kokum kadi should be like the normal milk.
- Add the soaked kokum petals along with the water.
- Adjust the salt taste.
- Garnish with chopped coriander leaves and serve with rice.
Notes
- Never reheat the kokum kadi as the fat from coconut milk will separate and it will not taste good.
- If needs to be heated, then give a tadka with coconut oil and mustard seeds. Just heat 1 teaspoon coconut oil and 1 teaspoon mustard seeds. When the mustard seeds start fluttering, add this to the freshly extracted ajwain sol kadhi. Do not heat on gas.
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Note: This post was originally published on 23-Feb-2015 and is republished.
I would recommend cumin powder 1/2 tspoon and 1/4 inch ginger too while grinding and it will make it more delicious..
#Harsha yes it will taste good. But the traditional recipe that we cook at home does not add cumin and ginger to sol kadi.
Great recipe for “Ovyachi Kadi”. I will be trying this recipe one day.