Sol Kadhi review

Had reviewed Sol Kadhi served in some of Mumbai's restaurants sometime back for a website

Sol Kadhi

THIS kadhi is truly for one’s soul. With the advent of coastal food especially of the Malvani variety, sol kadhi has started getting the recognition it truly deserves. Known earlier only to households that lived along the coastal areas of Maharashtra and Goa, sol kadhi has now become very popular with everyone.
Sol Kadhi is made from kokum which is readily available at any grocery stores. The ideal sol kadhi needs to have a coconut milky consistency, a baby pink colour (neither overtly red nor white) and the correct taste (refreshingly sour)

Goa Portuguesa : This restaurant located at Mahim serves Goan and South Indian (Culture Curry) specialities has the best Sol Kadhi in town coming close to the one prepared in GSB (Gaud Saraswat Brahmin) homes. The kadhi priced at Rs 29 has a good consistency, baby pink color, the right amount of chilly and garlic and does not smell rancid.

Color ****
Consistency *****
Taste ****
Rating: 8/10

Casa Soul Fry : This newly opened restaurant near Fountain serves Goan specialties. The sol kadhi here priced at Rs 40 has a good consistency. The color too is perfect but is too garlicky. The kadhi also smelled rancid as it may have not be fresh and kept in the fridge for a long time, thus imparting an offish taste to the coconut milk.

Color ***
Consistency ****
Taste **
Rating : 5/10

Anant Ashram : This no-frills eating place serving Konkani coastal cuisine is located in the very quiet heritage quartier of Khotachi Wadi in Girgaum. The sol kadhi here is very watery and nothing much to talk about. The color is white with the absence of the astringent kokum taste. The served free with the food or priced at Rs 3 if ordered separately.

Color *
Consistency *
Taste **

Rating : 3/10

TRADITIONAL RECIPE FOR THE PERFECT SOL KADHI

Soak three-four kokum in three tablespoons of warm water. Extract coconut milk (one cup) and grind in two-three flakes of garlic. Once the kokum extract is red, add the coconut milk, chopped green chillies and salt to taste. Garnish with chopped coriander leaves. Be careful not to leave the kokum soaked in, as it will make the kadhi sourer than normal. Ignore all recipes that add ginger, cumin or mustard. A quick fix sol kadhi is also called ‘futi kadhi’ or ‘tival’ (in Konkani) and is made in coastal Maharashtra or Maharashtrian fish-eating households. The recipe of this is similar to the one above, but instead of coconut milk, one uses water.

See my earlier post here for more on the Sol Kadhi