Soak kokam in warm water and cook it on low flame. Remove the pulp in a bowl and keep it aside.
Take coconut and warm water in a bowl and let it rest for 5 minutes. Grind it to smooth paste and strain it in a bowl using a muslin cloth. (You can add more water to dilute)
Strain kokam pulp and trasfer it into coconut milk. Add slit green chillies, salt, cumin powder and stir well. Keep it for a minute to absorb the flavours of chilly and garlic.
Transfer it in a jar or a serving bowl , add ice cubes and serve chilled.
