#shorts Easy Solkadhi with Coconut Milk

By Ministry of Curry · 10 min

Ingredients

Instructions

1. Remove the seeds from the kokum, rinse once, drain, then soak in 1 cup of hot water for 30 minutes.
2. Dry-roast the cumin seeds in a small pan, then let them cool.
3. Knead the kokum in its water, squeeze out all the extract, discard the rinds, and strain the liquid into a medium bowl.
4. In a small blender, add the ginger, garlic, green chili, beet, cumin seeds and salt, plus half the coconut milk, and blend until smooth. Add the remaining coconut milk 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 cold water a little at a time to rinse out the remaining solids in 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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