Ovyachi Sol Kadi, also called Sol Kadi with Ajwain or Sol Kadi with Vovo (carom seeds), is a tangy, mildly spiced coconut milk drink made with kokum, garlic, dry red chilies, and black peppercorns. It’s a beloved digestive drink from the Konkan coast of India, traditionally sipped or spooned over rice at the very end of a Goan meal.
Kokum — known as “Sol” in Konkani, meaning peel — is the dried rind of the mangosteen-family fruit locally called “bhinna” or “bhinn.” It grows across Goa and the Konkan region of Maharashtra during summer, and the peel is sun-dried and stored to use year-round. Just as South Indians finish a meal with curd, Goans reach for kokum kadi — especially after a rich meal of fish curry and fried fish, when its tangy, cooling profile helps settle the stomach.
Ovyachi Kadi vs. Regular Sol Kadi — What’s the Difference?
Goans make sol kadhi in several different ways, and this particular version adds ajwain (carom seeds), which is where the name “ovyachi” comes from. If you don’t enjoy the flavor of ajwain, you can leave it out entirely. Other common variations include a version made with just garlic and green chilies (no ajwain), and Futi Kadi, a coconut-milk-free version made purely with kokum and water — a lighter, dairy-free take on the same digestive drink.
Ingredients for Ovyachi Sol Kadi
- Coconut, freshly grated – ground and strained to make fresh coconut milk, the base of the drink.
- Kokum petals – the star ingredient, giving the drink its distinctive tang and pink-red hue.
- Garlic – adds a savory depth that balances the tang of kokum.
- Dry red chili – for a gentle, background heat.
- Black peppercorns – adds a mild, warming spice note.
- Ajwain (carom seeds/vovo) – the defining addition in this version; skip it if you prefer a more neutral flavor.
How to Make Sol Kadi (Step-by-Step)
Step 1: Soak the Kokum Soak the kokum petals in 4 tablespoons of water with ¼ teaspoon salt for 20 minutes.
Step 2: Grind the Spiced Coconut Base In a mixer grinder, add the grated coconut, garlic, dry red chili, black peppercorns, and ajwain (everything except the soaked kokum). Grind with 1 cup water. Add ¼ cup more water if the mixture is too thick.
Step 3: Extract the Coconut Milk Strain the ground mixture to extract the spiced coconut milk, discarding the solid coconut pulp. Add ¼ cup more water while straining to thin the kadi slightly — the final consistency should be close to regular milk.
Step 4: Combine with Kokum Add the soaked kokum petals along with their soaking water into the strained coconut milk.
Step 5: Season and Garnish Adjust salt to taste, then garnish with chopped coriander leaves.
Step 6: Serve Serve with steamed rice, either poured over it or sipped on the side.
Can You Heat Sol Kadi?
No — sol kadi should never be reheated on direct gas flame, since the fat in the coconut milk will separate and ruin the texture and taste. If you’d like it warm, temper 1 teaspoon of coconut oil with 1 teaspoon of mustard seeds until they splutter, then pour this hot tempering over the freshly made kadi. This gently warms the drink without ever putting it back on direct heat.
Health Benefits of Kokum Kadi
Kokum is well known in Konkan households for supporting healthy digestion, which is exactly why it’s traditionally served at the end of a meal rather than the start. Its tangy, cooling profile also makes it a popular natural way to beat the heat during the Goan summer.
Frequently Asked Questions
What does “ovyachi” mean in Ovyachi Sol Kadi? “Ovo” (or “vovo”) is the Konkani word for ajwain (carom seeds), so “ovyachi kadi” simply means “kadi made with ajwain” — distinguishing this variation from other sol kadi recipes that skip the carom seeds.
Should I add cumin and ginger to sol kadi? This comes down to family tradition and personal taste. Some cooks do add a bit of cumin powder and ginger while grinding for extra flavor, though the traditional recipe passed down in many Goan households, including this one, skips both and lets the kokum, garlic, and ajwain carry the flavor on their own.
Can I reheat sol kadi if I have leftovers? Avoid reheating it directly on the stove, since the coconut milk’s fat will separate and affect both texture and taste. If you want it warm, temper coconut oil and mustard seeds separately and pour that hot tempering over the kadi instead of heating the kadi itself.
What’s the difference between sol kadi and futi kadi? Sol kadi (this recipe) is made with fresh coconut milk as its base, while futi kadi skips coconut milk entirely, using just kokum and water for a lighter, dairy-free version of the same digestive drink.
Is sol kadi served hot or cold? It’s typically served fresh at room temperature or slightly chilled, never hot — since heating it directly breaks the coconut milk. It’s meant to be a cooling, refreshing way to close out a meal.
Can I make this without garlic? Yes — some households skip garlic and use just green chilies for heat instead. It’s a common variation depending on family preference.
Where can I find kokum if I don’t live in India? Dried kokum petals are often available at Indian grocery stores internationally, or through online Indian grocery retailers, since kokum is shelf-stable once sun-dried and travels well.
You might also like: Futi Kadi (Kokum Kadi Without Coconut Milk), Goan Fish Curry with Sardines, Kingfish Fry, Mushroom Xacuti (Mushroom Tonak).
Ovyachi Kadi (Sol Kadhi with Ajwain)
Ingredients
- 7 tablespoons freshly grated coconut
- 3 garlic pods
- 1 dry red chili
- 4 black peppercorns
- ½ teaspoon ajwain vovo/carom seeds
- 4 kokum petals
- Salt to taste
Instructions
- Soak the kokum petals in 4 tablespoons water with ¼ teaspoon salt for 20 minutes.
- In a mixer grinder, add all ingredients except the soaked kokum. Grind with 1 cup water, adding ¼ cup more if too thick.
- Strain to extract the coconut milk, discarding the solid pulp. Add ¼ cup more water while straining for a milk-like consistency.
- Add the soaked kokum petals along with their water.
- Adjust salt to taste.
- Garnish with chopped coriander leaves and serve with rice.
Notes
If you'd like it warm, temper 1 teaspoon coconut oil and 1 teaspoon mustard seeds until spluttering, then pour over the freshly made kadi.
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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.