Kokum Coolant
Kokum Coolant
Along the coastal lines and in the southern parts of the country, Kokum or Garcinia Indica is a superfood when it comes to tackling body heat and acidity. Ayurveda too mentions that kokum is instrumental in controlling pitta levels in our body, which is body heat/acidity. This special and popular summer drink popularly known as Sol Kadhi or Kokum Coolant is served with almost every meal in the coastal region of Maharashtra during summer days.
Equipment
- Mixing bowl
Ingredients
- 7-8 pieces dried kokum unsalted
- Pink salt – to taste
- A pinch of asafoetida hing
- 1/2 tsp green chilies crushed (optional)
- 3 to 4 curry leaves
- 1 cup thin coconut milk
- 1/2 tsp cumin seeds jeera
- 1/2 tsp ginger grated
- Garlic crushed (optional)
Instructions
- Soak 7 to 8 kokum in warm or normal water for a few minutes and strain the extract.
- Transfer the kokum water to a bowl and add coconut milk, pink salt, asafoetida and mix it well.
- Take freshly crushed green chilies, ginger, and garlic in a strainer and dip them in kokum water to extract their flavors.
- Now add a little coconut oil to a pan for tempering. When the oil is hot enough, add cumin seeds, curry leaves and mix them in the kokum mixture.
- Sol Kadhi or Kokum Coolant is ready to be served.
Notes
Tips:
Adjust the consistency to ensure it is not too sour.
Avoid reheating it. Just refrigerate if you want to store it. Let it sit out for an hour before you consume it.
You can garnish it with freshly powdered flax seeds and cilantro for additional flavor and a health boost. Notes:
This drink acts as a coolant and aids digestion. A reason why many people drink Sol Kadhi /kokum coolant after eating a heavy meal.
It is used for treating skin rashes and prickly heat as it has cooling properties.
The leaves, roots, bark, fruits, seeds, and shells of the kokum tree – all hold medicinal value.
When consuming, ensure to sip slowly and enjoy this tummy pacifier.
Adjust the consistency to ensure it is not too sour.
Avoid reheating it. Just refrigerate if you want to store it. Let it sit out for an hour before you consume it.
You can garnish it with freshly powdered flax seeds and cilantro for additional flavor and a health boost. Notes:
This drink acts as a coolant and aids digestion. A reason why many people drink Sol Kadhi /kokum coolant after eating a heavy meal.
It is used for treating skin rashes and prickly heat as it has cooling properties.
The leaves, roots, bark, fruits, seeds, and shells of the kokum tree – all hold medicinal value.
When consuming, ensure to sip slowly and enjoy this tummy pacifier.
Nutrition
Calories: 138kcalCarbohydrates: 3gProtein: 1gFat: 12g
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Comments (2)
Can this be had in winter as well? Should we have it right after meals?
Sol kadhi is a cooling agent in the summers, but it is also effective for cold and flu. You can have it in winters. But do not overdo it. Yes, you can have it with your meals or even after it.