Vicky Kaushal calls this summer cooler a drink ‘for the soul’; here’s how to make it at home

Made with kokum fruit and fresh coconut milk, it’s a natural way to beat the coastal heat and humidity. Over time, she explains, solkadhi spread outside Konkan villages. Today, it is a popular drink in Maharashtra, often served as an appetiser, digestive help after meals, or simply a pleasant way to chill down. However, its traditional key ingredients and procedures are mostly unaffected. 

Consultant dietician and diabetes educator Kanikka Malhotra tells indianexpress.com, “Solkadhi was born on the Konkan coast of Maharashtra and Goa.” (Source: Freepik)

Health benefits associated with consuming solkadhi

“Solkadhi is an abundance of natural deliciousness!” Malhotra says. 

Here’s why: 

Kokum: This sour fruit contains antioxidants and Vitamin C, which are believed to enhance immunity. It is also thought to be very healthy for digestion. 

Coconut milk: It contains healthful fats, electrolytes, and a mild sweetness. 

Spices: Green chile, garlic, and coriander include a variety of anti-inflammatory and antibacterial effects. 

“Together, these ingredients produce a light, nutritious beverage that promotes intestinal health, keeps you hydrated, and may protect against common infections,” she says. 

Make solkadhi at home this summer with this recipe

Ingredients (Serves 2)

*8 Kokum units

*1 cup freshly grated coconut

*1 -2 green chilies

*½ teaspoon ginger

*1-2 garlic units

*A handful of fresh coriander leaves

*Chia seeds 1 tbsp

*Salt to taste

*1-2 cups water (adjust as needed)

Method

*Soak the kokum in 3/4 cup warm water for 30 minutes.

*In a blender jar, combine the grated coconut, garlic, ginger, and green chili, along with a small amount of water. Add water as needed to form a thick paste. Then add more water and churn.

*Using a muslin cloth and sieve, separate the milk from the paste. Extract as much as possible from the paste.

*After extracting the coconut milk, add about 1 tablespoon of chia seeds. Let the mix rest for about 15 minutes. Chia seeds will absorb some liquid and form a slightly gel-like texture. 

*Blend the kokum also separately with water – strain well and add it to the coconut milk. Mix well to get a creamy pink solkadhi. 

*Add salt and taste for seasoning. Garnish with coriander leaves. 

*Once your solkadhi has chilled, stir well to distribute the chia seeds and serve. 

Why this works

Fibre Boost: Chia seeds are a fantastic source of fibre, adding even more gut-healthy benefits.

Thicker Texture: Chia seeds’ natural thickening properties will give a slightly more substantial, pleasantly textured feel. 

More Nutrients: Chia seeds offer healthy fats, protein, and minerals for an all-around nutritional punch.