solkadhi
Ingredients
coconut milk - 1 cup
kokum/ mangosteen - 7-8
chilled water - 1 cup
green chili paste -1 teaspoon or as desired
ginger-garlic paste - one teaspoon
warm water - enough to soak kokum
cilantro to garnish
sugar - 1 teaspoon
salt to taste
Recipe
1. Soak kokum in warm water for an hour, then extract kokum juice from the halves by squeezing. We will need only the squeezed kokum juice.
2. Add kokum juice to coconut milk until the color of coconut milk turns baby pink. Add green chili paste, ginger-garlic paste, chilled water along with sugar and salt to taste. Garnish with cilantro. Refrigerate and serve.
Extremely delicious, tangy, sweet and sour appetizer ready in minutes! Goes well with fried fish or fish curry and steamed rice.