Sol Kadhi

Ingredients

  • 1/2 ltr coconut milk
  • 7 to 8 kokum
  • 2 cloves of garlic
  • 1 green chili
  • 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, garlic and green chili gradually adding water. Add coconut milk. Sprinkle chopped coriander leaves on top. Keep in the fridge. Serve cold.