Sol kadhi

• Fresh coconut · grated, about 1/2 cup60 g
• Dried kokum6 petals
• Water · warm, divided350 ml
• Garlic1 small clove
• Green chilli1/2
• Fresh coriander · chopped1 tbsp
• Roasted jeera powder1/4 tsp
• Salt1/4 tsp

Method

1. 1

   Soak the kokum in 100 ml warm water for 15 minutes, squeezing it now and then until the water is deep pink. Remove the petals.

2. 2

   Blend the grated coconut with 250 ml warm water for 1 minute until milky. Strain through a sieve or thin cloth, squeezing hard to get all the milk out. Discard the pulp.

3. 3

   Crush the garlic and green chilli to a paste in a mortar or with the flat of a knife, and stir into the coconut milk with the kokum water, jeera powder and salt.

4. 4

   Chill for 10 minutes if you have time. Top with coriander and serve cold, stirring first because it separates.

Tips

• Use the second pressing of coconut only; a thick first pressing makes it heavy and doubles the calories.
• Taste before adding all the kokum water: kokum varies a lot in sourness.

Swaps

• No fresh coconut? Use 60 ml tinned coconut milk thinned with 250 ml water: about the same calories.

Storage

Keeps 1 day in the fridge. Do not freeze; the coconut milk splits.