Sol Kadhi

Ingredients

• 1/2 ltr coconut milk


• 7 to 8 kokum


• 2 cloves of garlic


• 1 green chilli


• 1 tsp chopped coriander leaves


• sea salt to taste

Method

Soak kokum in 3 tbsp of warm water. The water will turn reddish pink. Grind 3 kokum, coconut, garlic and green chili gradually adding water. Add coconut milk. Add coconut milk to the kokum water. Sprinkle chopped coriander leaves on top. Keep in the fridge. Serve cold.