first Soak kokum pods in 1/2 cup warm water for 30 to 45 minutes.
Squeeze and strain the juice.
In a mixer, blend together the freshly grated coconut with green chili and garlic adding enough water to make a
smooth paste.
Strain the mixture and extract coconut milk and keep aside.
Add the half cup of water and blend again and extract milk.
In a bowl, add the extracted milk, kokum concentrate, salt, roasted cumin powder, sugar and stir well to combine.
Garnish the Solkadhi with chopped coriander and serve chilled.
