20 kokum rinds
1 coconut, grated
6-7 garlic cloves, roughly chopped
3 green chillies, roughly chopped
Salt to taste
¼ cup chopped fresh coriander
Soak the kokum rinds in two cups of hot water for one or two hours. Crush them slightly to get a thick pulp and strain.
Make a puree of the coconut, garlic and green chillies with a little water. Strain to get thick coconut milk.
Mix together the kokum extract and coconut milk to get a creamy pink solkadi.
Add salt, chopped fresh coriander and mix well. Serve chilled.