Solkadhi

Ingredients:
2 cups of freshly grated coconut

8-10 amsul (Kokum)

1 tbsp of fresh corriandar
1 small clove of garlic
1 small green chilli (vary as per taste)
1 tbsp sugar
Salt if required
1 tbsp ghee
1 tsp jeera
2 cups luke warm water
2 tbsp fresh corriandar finely chopped for garnishing

Method:
1. Soak amsuls in 1 cup lukewarm water for 30 mins
2. Now mix coconut, 1 cup lukewarm water, chilli, garlic, 1 tbsp of corriandar and 1 amsul in a blender and mix to fine paste. Add 1 more cup of water and blend again
3. Strain to get coconut milk. This is not the plain coconut milk, but has all the flavors added to it.
4. Strain the amsuls and add the water (not amsul) to the coconut milk.
5. Add sugar and mix well. Add water to adjust consistency
6. Taste to check need for salt. Amsuls are usually salted well so extra salt is not required.

7. Heat ghee and add jeera to it. Give this tadka to the solkadhi. This is optional

8. Serve cold or at room temparature garnished with finely chopped corrindar.
9. Blending garlic, chilli, amsul and corriandar with the coconut gives it a very special taste