Boil the kokum in water for about 8-10 minutes until it becomes soft and releases its color and tanginess. Let the kokum extract come to a room temperature.
1/4 cup dried kokum petals
In a blender jar, combine the grated coconut, green chilies, carom seeds, cumin seeds, and a little water. Blend everything together to form a smooth paste.
2 cups coconut, 3-4 nos green chilies, 1/4 teaspoon carom seeds, 1/4 teaspoon cumin seeds, 1/2 inch ginger
Strain the coconut mixture through a sieve to remove any residue or solids. Repeat the process 2-3 times by adding warm water.
warm water
Mix the kokum extract and coconut milk. Add the sugar and salt to the Sol Kadhi mixture. Stir well to incorporate the flavors.
1/8 teaspoon sugar, salt
Adjust the consistency by adding water if needed. The Sol Kadhi should have a smooth and slightly thick consistency.
Garnish with freshly chopped coriander leaves.
1/4 cup coriander leaves
