Sol Kadhi is specialty of Konkan.Simple but exotic. Kokam (Garcinia indica) is basically a fruit in plum family with pretty bitter juice. This juice is used by Ayurveda as an antacid. The dried shell of the fruit is used in flavoring curries in Maharashtrian cooking. It is similar to how south Indian cuisine uses tamarind for little sour taste. You can get the Kokam extract as well as the dried shell in Indian markets. Here in US though I haven't seen it in many stores. Some of the organic stores have it as kokam Juice. For detailed information about 'how it's made'
Preparation time - 5 minutes.
Serving - 2 adults.