Solkadhi – Serves 4

Ingredients:

• Dried Kokums – 12 nos

• Water (for soaking) – 1 cup

• Water to be added later – 2 cups

• Coconut Milk - 1.5 cups (1:1 ratio of thick and thin milk)

• Coriander Leaves – 1 tbsp

• Salt as required
  

For Tempering:

• Oil - 1 tbsp

• Mustard seeds -1 tsp

• Cumin Seeds – 1 tsp

• Curry Leaves – 1 spring

• Asafetida – a pinch

• Garlic Cloves (slightly crushed) – 2-3 nos

• Kashmiri Red Chillies – 2 nos (Halved and seeds removed) 
  

Method:

• Rinse 12 kokums lightly in water. Add one cup of water and let it soak for 30 mins.

• Crush the soaked kokums into the water using your fingers.

• Pass the extract through a strainer; press the kokum shreds that collect on the strainer with a spoon so that the flavours are extracted well.

• Add 2 more cups of water, coconut milk and salt as per taste and mix well. Keepaside.

• Tempermustard seeds, cumin, curry leaves, asafetida, garlic and chillies in oil and add it to the prepared solkadhi. 

• Can be had as such or served cold.