Sol Kadhi

Ingredients

• 8-10 dried kokum petals, soaked in warm water
• 1.5 cups coconut milk
• 1 tsp ginger-green chilli paste
• A few curry leaves
• Coriander, chopped, salt

Method

1. Soak the kokum petals in a little warm water for 15-20 minutes until softened, then squeeze and strain to extract a deep pink-purple liquid.
2. Mix this kokum extract with the coconut milk, whisking until evenly combined and uniformly coloured.
3. Stir in the ginger-green chilli paste and salt.
4. Add curry leaves and chopped coriander for freshness.
5. Chill before serving — sol kadhi is traditionally served cold, either as a drink on its own or alongside rice.