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. 

Do you have any questions?

Watch Now