Sol Kadhi - Maharashtrian

For Kokum concentrate

Take 1 cup of water in a pan and bring it to boil.

Add 8-10 kokum petals in it. Once the water boils then stir well and squeeze out the pulp from kokum petals. Pulp it out as much as possible.

Turn off the gas after about 5 minutes. Allow it to cool down completely.

For coconut milk

Take freshly shredded coconut and add in a blender pot.

Add 1 green chili. 1 small garlic clove. Add 1 ½ cup warm water.

Close the pot and blend the mixture for 1-2 minutes.

Take a strainer lined up with cheesecloth and strain the coconut milk through the strainer.

Squeeze out all the juice.

Put the coconut pulp back in the blender pot, add about 1/2 cup water, and blend it again. Strain it.

Coconut milk is already.

For sol kadhi

Take coconut milk in a bowl.

Add kokum concentrate into coconut milk. Take a small strainer and strain out all the kokum juice into coconut milk.

Add black salt, roasted cumin powder, sugar, salt to taste. Stir well.

Garnish with finely chopped coriander leaves.

Solkadhi is all ready to serve.