Sol Kadi

INGREDIENTS:

80 g Dried kokum

180 g Grated coconut

4 Green chillies

5 g Chopped garlic

Salt to taste

METHOD:-

Grind the coconut with the  green garlic and about 50 ml ¼ cup of water in a food processor and squeeze out the thick milk.

Soak the kokum in some warm water and leaves it aside for half an hour.

Squeeze out the liquid and pass through a strainer, discarding the pulpy remain.

Mix the coconut   milk, kokum water and salt. Taste and adjust the seasoning if required and serve chilled.