Solkadhi Kokum Coconut Drink

Method

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   What is kokum: Kokum is the dried rind of a fruit (Garcinia indica) grown along the Konkan coast. It is dark purple-red in colour and has a sour, fruity taste. It is used as a souring agent in coastal cooking and is known for its cooling and digestive properties. It is sold in Indian grocery stores as dried kokum.

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   Soak the kokum: Place 8 to 10 dried kokum pieces in a bowl. Pour 1.5 cups warm water over them. Let them soak for 20 minutes. As they soak, the water turns a beautiful deep pink-purple colour.

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   Extract the kokum liquid: After soaking, squeeze each kokum piece firmly in the water with your hands to extract all the colour and sourness from the dried fruit. Then pour everything through a strainer into a jug, pressing the pieces against the strainer. Discard the spent kokum. You should have about 1 cup of deep pink sour liquid.

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   Prepare coconut milk: If using fresh coconut, grate the flesh of half a coconut (about 1 cup grated). Place in a mixer with 1 cup warm water. Blend for 1 minute. Strain through a thin cloth, squeezing firmly to extract all the white milk. If using carton coconut milk, use as-is.

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   Crush garlic and cumin: Using a heavy knife or mortar and pestle, crush 3 garlic cloves and 1/2 tsp cumin seeds together into a rough paste. The garlic is not cooked — it is added raw for its fresh sharp flavour which balances the coconut milk.

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   Combine kokum and coconut milk: In a large bowl or jug pour in the pink kokum liquid and the white coconut milk. Stir together — the mixture will turn pale pink, an attractive natural colour.

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   Season: Add the crushed garlic and cumin paste. Add the slit green chillies. Add salt — start with 1/2 tsp. Stir well.

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   Taste and balance: The solkadhi should taste pleasantly sour from the kokum, mildly creamy from the coconut milk, slightly spicy from the green chilli and sharp from the raw garlic. If too sour, add a little more coconut milk. If too mild, add another kokum or a squeeze of lemon juice.

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   Chill: Cover the jug and refrigerate for at least 30 minutes. Solkadhi is always served cold — never hot. The flavours also develop and mellow as it chills.

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    Strain and serve: Pour the chilled solkadhi through a strainer into glasses to remove the green chilli pieces and garlic bits. Add a few coriander leaves as garnish. Serve immediately after a meal as a digestive.

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    Note: Solkadhi is the traditional post-meal drink of the Konkan coast — the districts of Ratnagiri, Sindhudurg and Raigad in Maharashtra, and also Goa. In coastal households it accompanies every fish meal. Kokum is a natural antacid and the drink is considered excellent for digestion. During summer months it is drunk to cool the body from the heat.