Solkadhi

Soak kokum in hot water for half an hour, then squeeze and strain to extract the liquid.

Blend the grated fresh coconut with warm water until smooth, then strain to obtain the coconut milk. Set it aside.

In a jar or mixing bowl, combine the coconut milk with the kokum water.

Add the garlic and green chilly paste, and salt to taste.

Mix thoroughly and refrigerate until chilled.

Garnish with chopped coriander leaves before serving.