By Devi Poojari
November 10, 2025
Made using two primary base ingredients—kokum and coconut milk—the solkadhi is a popular digestif beverage consumed along the Konkan coastal states of Maharashtra, Goa and Karnataka. The mauve-coloured drink, which is also served alongside a meal, to mix with rice, requires little effort to make at home.
10-12 dried kokum petals 1 + 2 cups water 1.5 cups coconut milk 2 tablespoons chopped coriander leaves 2 garlic cloves, minced 1 pinch asafoetida 2 teaspoons vegetable oil Salt, to taste
Soak the dried kokum petals in a cup of water for 30 minutes before crushing them and squeezing out any pulp.
Strain the liquid and discard any remains before adding the coconut milk to the strained mixture; season according to taste.
Heat the vegetable oil in a small pan and add in the asafoetida along with the minced garlic to bloom and turn fragrant.
Tip the tempering into the solkadhi mixture and mix well to combine.
Garnish with freshly chopped coriander and serve at room temperature; refrigerate and serve chilled, if not consuming instantly.