Sol Kadhi

Ingredients

• 18-20 kokum petals soaked in hot water for 2 hours
• 1 cup fresh coconut, scraped 
• 1 green chilli, finely chopped
• 4-5 garlic cloves 
• Salt to taste 
• 7-8 fresh coriander sprigs 

Method 

• Grind the kokum petals with some water. Line a strainer with a muslin cloth and place over a bowl. Strain the kokum petals. Set aside. 
• Grind together coconut, green chilli, garlic cloves and salt along with 2 cups of water. Blend into a smooth paste.
• Strain the ground coconut mixture into the same bowl and mix well. 
• Pour in individual serving glasses, garnish with coriander leaves and serve.