Solkadhi/kokam curry

Ingredients

Coconut milk 4 cups, 6-7 kokam halves, 2 green chilies if medium hot, ¼ inch ginger piece, coriander leaves, chopped, 3-4 curry leaves, salt to taste.

For tempering: 2 tbsp. ghee, a pinch of asafetida (hing), cumin seeds (jeera)

How to make

• Soak kokum halves in a cup of water for 1 hr.
• Cut green chilies.
• Chop coriander leaves.
• Grind green chilies, coriander leaves, ginger to make a fine paste.
• Pour coconut milk in suitable container.
• Squeeze kokam halves to extract juice.
• Add kokum juice in coconut milk and mix it well.
• Add salt & sugar to taste.
• Now heat ghee in pan, add cumin seeds. Add asafoetida(hing), curry leaves
• Pour this (tadka)mixture on kadhi.
• Serv with rice or enjoy it as a drink in hot summer days.