Solkadhi is a popular and refreshing drink from Maharashtra, made primarily with kokum (Garcinia indica) and coconut milk. Here's how you can make authentic Maharashtrian Solkadhi at home.
Rinse the dried kokum pieces thoroughly. Soak them in 1 cup of water for about 30 minutes to an hour, or until they soften and the water becomes a deep reddish colour.
Once the kokum pieces have softened, squeeze them in the water to extract as much juice as possible. Strain the kokum water into a bowl, discarding the solid pieces. This is your kokum extract.
In a mortar and pestle or a small grinder, crush the garlic, green chillies, and cumin seeds into a fine paste.
In a large bowl, combine the kokum extract and coconut milk. Add the garlic-chili-cumin paste and mix well. Add salt to taste. You can add a pinch of sugar if you prefer a slightly sweet taste.
Finely chop some coriander leaves and add them to the Solkadhi. Chill the Solkadhi in the refrigerator for at least an hour before serving for the best flavour. Serve cold as a refreshing drink or as a side dish with rice.
You can vary the number of green chillies based on your preference for spiciness. If the Solkadhi is too thick, you can add a little water to adjust the consistency.