Konkani Style Solkadhi

Soak kokum pods in 1/2 cup warm water for 30 to 45 minutes.

Squeeze the pods to extract the juices, drain the pods, and retain the warm water with the extract.

In a mortar and pestle, smash together the green chilli, cumin seeds, garlic cloves, coriander leaves, and salt. Crush them roughly till they come together.

In a mixer-grinder, blend the freshly grated coconut with enough water to make a smooth paste. Strain the paste through a fine sieve to extract fresh coconut milk.

Repeat the extraction process if desired, but note that the milk gets thinner with each consecutive extraction.

In a bowl, combine the extracted coconut milk, kokum concentrate, and the crushed garlic and chilli spice paste. Stir well.

Taste and adjust seasoning as required. Garnish with mint leaves or chopped coriander and serve chilled.