Sol Kadi

Ingredients:

6-8 Kokum or Aamsol

1 Cup Coconut, grated

1 Cup Hot water

2 cloves Garlic

1-2 Green chillies

½ tsp Roasted cumin powder (optional)

To taste Rock salt

For garnishing Coriander leaves

Method: -

Soak the kokum in about 3/4th cup water and salt. Keep aside for 3 - 4 hours. (u can leave overnight to get good colour) Grind the grated coconut, garlic and chillies together with little water in a blender or mixer. When it grinds to a thick paste like texture, squeeze the 'milk' out of the paste and keep aside. Add another 3/4th cup of water to the dry remains and run the mixer again for a minute or so. Again, extract the milk - adding to the original extract. Repeat this process two to three times until all the 'milk' gets extracted from the coconut. Discard the kokum from the water, add the coconut milk mixture into the kokum water along with cumin powder, mix well to get a creamy pink coloured solkadhi. Taste it and adjust seasoning as required. Keep aside for an hour or more. It always better to let the Solkadhi rest for at least an hour before you consume it. Garnish with fresh coriander leaves and serve chilled.