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| Main Ingredients | Kokum petals, Fresh coriander sprigs |
| Cuisine | Maharashtrian |
| Course | Beverages |
| Prep Time | 2.30-3 hour |
| Cook time | 0-5 minutes |
| Serve | 4 |
| Taste | Tangy |
| Level of Cooking | Easy |
| Others | Veg |
Ingredients
- 18-20 Kokum petals
- 7-8 Fresh coriander sprigs, chopped
- 1 cup Fresh coconut, scraped
- 4-5 cloves Garlic
- 2 Green chillies
- to taste Salt
Method
- Take kokum petals in a large mixing bowl, add sufficient hot water and let them soak for 2 hours.
- Finely chop fresh coriander sprigs.
- Line a strainer with a muslin cloth and place it on a bowl. Pour the kokum water into it and strain into the bowl.
- Put coconut into a grinder jar, add garlic cloves, green chillies, salt and 2 cups water and grind into a smooth mixture.
- Strain the ground coconut mixture into the same bowl as kokum water and mix well.
- Pour in individual serving glasses, garnish with coriander leaves and serve.
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