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.