Solkadhi is a type of drink, an appetizer originating from the
Indian subcontinent
The Indian subcontinent is a physiographic region of Asia below the Himalayas which projects into the Indian Ocean between the Bay of Bengal to the east and the Arabian Sea to the west. It is now divided between Bangladesh, India, and Pakista ...
, usually eaten with rice or sometimes drunk after or along with the meal. Popular in the Konkan regions, especially
Goa,
Mangalore
Mangaluru (), formerly called Mangalore ( ), is a major industrial port city in the Indian state of Karnataka and on the west coast of India. It is located between the Laccadive Sea and the Western Ghats about west of Bengaluru, the st ...
and parts of coastal
Maharashtra
Maharashtra () is a state in the western peninsular region of India occupying a substantial portion of the Deccan Plateau. It is bordered by the Arabian Sea to the west, the Indian states of Karnataka and Goa to the south, Telangana to th ...
, it is made from coconut milk and dried
kokum skins (agal/amsul), whose
anthocyanin
Anthocyanins (), also called anthocyans, are solubility, water-soluble vacuole, vacuolar pigments that, depending on their pH, may appear red, purple, blue, or black. In 1835, the German pharmacist Ludwig Clamor Marquart named a chemical compou ...
pigments provide a deep purple-pink colour.
Preparation
Solkadhi is prepared with the liquid extract of fresh coconut known as coconut milk. It is usually mixed with agal or kokum, a little bit of salt, and chili-garlic paste for taste and probiotic contents.
See also
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List of Indian beverages
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References
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External links
{{Indian dishes
Konkani cuisine
Goan cuisine
Indian drinks
Vegan cuisine