Solkadhi by Chef Sanjyot Keer ❤️ Ingredients: KOKUM 1 CUP (SOAKED IN 2 CUPS OF HOT WATER FOR 2 HOURS) FRESH COCONUT 1 LARGE GREEN CHILLI 2 NOS. GINGER 1/2 INCH GARLIC 4 CLOVES CUMIN SEEDS 1/2 TSP CAROM SEEDS 1/4 TSP BEETROOT 1 SMALL PIECE. (FOR COLOUR) WATER 2 CUPS / 500ML KOKUM WATER कोकम का पानी 2 CUPS FRESH CORIANDER SMAL HANDFUL (CHOPPED) Method: Strain the soaked kokum using a sieve & reserve the kokum water to use it later, make sure you squeeze out all the water from the soaked kokum. If you are using store bough Kokum Agal then do not add all at once, add 1 cup of it later, taste & then add as required as it is a bit strong. Now in a mixer grinder jar add the fresh coconut, green chilli, ginger, garlic, cumin seeds, carom seeds, beetroot & water, grind it into a fine paste. To sieve the coconut milk, place a muslin cloth over a large bowl after folding it twice, then pour the coconut milk over the cloth & squeeze all the liquid out of it into the bowl. Your spiced coconut milk is ready, you can re-use the coconut mixture that is left on the muslin cloth to make more spiced coconut milk, but the flavour wouldn’t be as strong. Add the kokum water that you had reserved earlier to the spiced coconut milk along with fresh coriander & mix well. Your solkadhi is ready, garnish with some fresh coriander & serve chilled.