The name Sol Kadhi tempts me into calling this recipe, soup for the soul! This chilled soup/drink which requires a minimum amount of effort is not only a perfect summer soup which aids your body’s cooling system; it also contains the extracts of the Miracle weight loss fruit, Garcinia!

Sol Kadhi

I am a Science student. During my grad school, as a part of our curriculum and grading, we were supposed to work in tandem with the industry experts and complete a “project”.  Nachiket and I formed a team to tackle this humungous task ahead of us. For the life us, we did not have an inkling of an idea that this project would be of least importance to us professionally. We put in about 16 hours a day to come with some amazing results. Don’t get me wrong, I wouldn’t change much about that project because it was the first glimpse of our professional lives and the people we would turn out to be. But, I probably would work only for 10 hrs? or 12? 😀

Anyways, the project was when I came across the benefits of Garcinia. While many species of the same exist, the coastal regions of India use Kokum or Garcinia Indica as an acidic agent (for souring) for their food. One of the many recipes it is used for is Sol Kadhi. This Sol kadhi recipe highlights the flavors of this fruit in a chilled soup which is traditionally consumed in copious amounts to beat the summer heat.

Garcina and it's extract

Now that you heard the story, here are the facts:

  1. Are Garcinia Indica & Garcinia Cambogia same? Different species but same benefits
  2. Does it really aid weight loss? Research says it does but I have no proof
  3. Just like it is believed that regular consumption of turmeric keeps cancer and Alzheimer’s at bay, same is the weight loss effects of garcinia.

Sol Kadhi

I say, when something as tasty as Sol Kadhi is beneficial to you, why not?! And it makes the best soup for this sultry summer! Here is the recipe for:

Sol Kadhi


Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Serves: 2-4



  • 4-5 Kokum (dried fruits of Garcinia)
  • 1 – 1.5 cups water
  • 6 Oz/ 200 ml of coconut milk ( 1 cup = 250 ml)
  • Salt to taste
  • 1 clove of garlic
  • 1 green chili (Added for extra heat, optional)
  • For the Tempering
  • 1 tbsp oil
  • 1/4 tsp mustard seeds
  • 1 tsp cumin seeds
  • 2 dried red chilies broken into pieces


  1. Soak the dried kokum/Garcinia in 1/2 cup of warm water.
  2. After about 30 min, use your hands to squish the reconstituted fruit and extract the essence.
  3. Strain it and set the clear liquid aside.
  4. Using a food processor or a mortar-pestle, pound the garlic, green chili and salt together.
  5. The quantity of salt depends on whether the dried kokum was salted or not.
  6. Mix half the clear extract with the coconut milk. Mix the garlic-salt mixture with it.
  7. Check for taste. Now start adding water until the soup begins to start tasting pleasant and sweet. Add the remaining extract if required.
  8. Keep it chilled/ at room temperature until ready to serve.
  9. For the tempering, heat oil in a pan. Add the mustard seeds.
  10. Once they crackle, add he cumin and red chili pieces.
  11. Turn off the heat. Let it rest for a min.
  12. Drizzle the oil over the soup in serving bowls.

My Take:

A piece of ginger can be crushed along with the garlic.

Whole coconut milk can be substituted with the light coconut milk.

Yummily Yours'


Submitting this recipe to “Snackable Recipe Contest” from Go diary free and So delicious.


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  1. Sol Kadhi is so popular in the whole of Maharashtra and when ever we go out to eat we always order this as a starter beverage of sorts.
    Now that I have a recipe, I am going to try this at home. 🙂

  2. This is a fun recipe. Growing up, my mom used to make this with mangoes and Garcinia fruit. It was very hard to find, but, when we had Garcinia, this was the recipe for it. Love your recipe and colors.

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