Ingredients
- 3-4 kokum/sol/amsul
- 2/3 cup thick, creamy coconut milk
- 5-7 cloves garlic, ground to a paste
- 2 green chillies
- Salt
- 1 tablespoon finely chopped coriander leaves/kuthmir
Preparation
- Soak kokum in 3-4 teaspoons of warm water. Add 3 cups water. Mix well. Discard the kokum.
- Add coconut milk which will take on the colour of the kokum water and turn pinkish-purple.
- Add garlic paste, chopped green chillies and salt to taste.
- Stir well for a while so that the garlic and chilli flavours merge.
- Cool in fridge if desired.
- Garnish with chopped kuthmir before serving the drink.