Sol Kadhi

Ingredients  (Serves – 4)

• Dried Kokum – 8 To 10 Pieces
• Thick Coconut Milk – 2 Cups                                              
• Water – 2 Cups
• Garlic Cloves – 4 Medium
• Green Chilli – 1 Small
• Fresh Coriander Leaves – 2 Tablespoons Finely Chopped
• Sugar – 1 Teaspoon
• Salt – 1/2 Teaspoon
• Ice Cubes – As Required

Method

• Soak the dried kokum in 2 cups of warm water for 20 to 30 minutes until the water turns deep pink.
• Lightly crush garlic cloves and green chilli using a mortar and pestle.
• Strain the soaked kokum water into a large bowl, discarding the pulp.
• Add coconut milk to the kokum water and whisk gently until well combined.
• Mix in the crushed garlic and green chilli.
• Add salt and sugar, then stir until fully dissolved.
• Taste and adjust seasoning if required.
• Refrigerate the sol kadhi for at least 30 minutes to enhance the flavor.
• Pour into glasses, garnish with fresh coriander leaves, and serve chilled with ice cubes if desired.

Prep Time – 10 mins.        Cook Time – 0 mins.               Total Time – 10 mins.