Solkadi

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INGREDIENTS:
1/2 cup fresh coconut gratings
1/2 green chili
2-3 peppercorns
4 garlic cloves
Salt to taste
Chopped coriander leaves
Kokum syrup according to taste

 FOR THE TEMPERING:

 2 tsp oil
1 tsp mustard
1 sprig of curry leaves
1 tsp jeera/ cumin seeds

 PROCEDURE:

  • Grind coconut with garlic,pepper,green chilli and salt. Make a smooth paste adding water
  • Add half cup water and strai the ground mixture and collect the coconut milk
  • Add kokum syrup to the coconut extract,mix well and add the tempering
  • Garnish with chopped coriander leaves and serve chilled with rice 
  • You can also have this as an appetizer.
  • If you dont have kokum syrup, soak the kokum petals in water and sqeeze the juice from it and use it


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