Easy Solkadhi with Coconut Milk

By Ministry of Curry · 15 min

Ingredients

Instructions

1. Remove and discard the seeds from the kokum, rinse once and drain. Soak in 1 cup hot water for 30 minutes.
2. Dry-roast the cumin seeds in a small pan, then let them cool.
3. Massage the kokum in its soaking water to extract the flavour. Squeeze out all the liquid, discard the rinds, and strain the liquid through a fine strainer into a medium bowl.
4. Put the ginger, garlic, green chilli, beet, cumin seeds and salt into a small blender. Add half the coconut milk and blend until smooth, then add the rest and blend again until smooth.
5. Pour the blended mixture through the strainer into the bowl with the kokum water, pressing the puree with a silicone spatula.
6. Add the 1 cup cold water a little at a time to rinse out more from the strainer.
7. Garnish with the chopped cilantro, add the ice cubes, stir briefly and serve.

Summarized from Ministry of Curry's video. Watch it for the details.

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