At the base of the flavor of solkadi is the tart kokum fruit, a member of the mangosteen family that grows on the western coast of Maharashtra. Its purple pelt is peeled away from its flesh, soaked in the fruit's juice, then salted and dried in the sun. This solam (dried peel) then soaks in a glass of water, staining it a pale pink. The water is added to freshly pressed coconut milk, and then mixed with a bracing shower of salt, green chili, and nubs of garlic. Recipes can vary, but this is the preferred recipe of Mumbai-based writer Meher Mirza and her family. It's the perfect partner to spicy Maharashtrian seafood.
During the stifling heat of summer in India, these cold, richly spiced drinks are comfort in a glass
What You Will Need
- 8 pieces pieces dried kokum (¼ oz.)
- 2 cups fresh or thawed frozen grated coconut
- 8 medium garlic cloves, peeled
- 1 Thai green chile, stemmed and finely chopped, plus a bit more for garnish
- Cilantro leaves, for serving