Solkadhi is a cooling and slightly sour drink that originates in the coastal regions of Maharashtra and Goa. Kokum is the main ingredient, consisting of a minor, dark purple fruit that tastes tangy, mixed with "coconut milk" to make up this popular drink for its unique flavours and health benefits. The kokum is usually soaked so that it exudes an appetizing pinkish colour to the drink. The preparation of Solkadhi involves soaking dried kokum petals in warm water. This process allows them to extract and give up their rich colour and sour taste, which are the bases of the drink. The sour kokum water is mixed with fresh coconut milk, creating a creamy, slightly sour concoction that is satisfying and easy on the stomach. The drink is spiced with "cumin powder" and with a hint of "green chilli", while a couple of crushed garlic and fresh coriander leaves are sometimes added for an extra layer of aroma and flavour. It is a digestive accompaniment as kokum has cooling properties that help soothe and digest the stomach, especially during summer. Its velvety smooth texture creates a welcome respite from the spicy Indian dishes, making it an ideal palate cleanser. The drink should be served chilled and accompanied by traditional Maharashtrian and Goan food. Solkadhi subtly enhances the dining experience with its healthy attributes. Let's check out the recipe of Solkadhi.

• 8-10 kokum
• 1 l buttermilk
• 1/2 tsp ginger
• 1/2 tsp green chilli
• Salt
• 1/2 tsp cumin seeds
• 1 pinch hing
• 1 tsp coconut oil
• 1/2 tsp mustard seeds
• Coriander leaves

• Starting the recipe of Solkadhi, soak pieces of kokum in 1/2 cup of warm water. Let them soak for about 20-30 minutes so that the kokum can soften and release its juices so that you get the tangy taste of Solkadhi.
• After allowing the kokum pieces to soften, gently squeeze the juice by rubbing it between your palms. This strained kokum juice is the extract that gives a nice sourish and refreshing flavour to the Solkadhi.
• Pour buttermilk into a large mixing bowl. Buttermilk must be fresh and cold to make the drink smooth and creamy.
• Add kokum juice to the buttermilk extract and mix well so that both can be combined to set the base for your drink.
• Add finely chopped green chillies and grated ginger. Mix well.
• Season the mixture with salt to taste. This will balance out the tartness of kokum along with the creaminess of buttermilk and provide an all-around flavour profile.
• Stir well so that the salt dissolves and is spread evenly.
• Let's prepare the tempering. Add one tablespoon of coconut oil to a small pan and then add the mustard seeds to allow them to splutter.
• Add the cumin seeds to the pan and let them sizzle for a few seconds. Cumin adds an earthy, warm flavour to the Solkadhi. After that, add a pinch of asafoetida or hing. Hing possesses a unique spice and depth of aroma, which tastes very good with the sourness of buttermilk and kokum.
• Mix the tempering with the buttermilk mixture. Pour the hot tempering mixture over the prepared buttermilk and kokum juice. Be careful, as the hot oil might splatter while stirring.
• As a final step, add garnish to your Solkadhi. Chop the fresh coriander leaves finely and sprinkle them atop the drink. The addition of coriander imparts a burst of freshness with colour to the drink as well.
• Solkadhi is best served chilled as it is a refreshing drink perfect for the hot season. Pour the prepared Solkadhi into serving glasses and enjoy it as an excellent appetiser or digestive after meals. Its tangy, spicy, and slightly creamy flavour profile will surely delight your taste buds.