Sol Kadi -Kokum Kadi- Garcinia Indica and coconut Bouillon

Ingredients

Dried Kokum –Garcinia Indica	10 to 12 nos
Grated Coconut	2 cups
Salt	To taste
Sugar	1 Tsp.
Water	As needed
For tempering
Oil	1 tbsp.
Garlic cloves	2 nos.
Green Chili	1tbsp.
Mustard seeds	1tsp.
Asfoetida	1 pinch
Curry leaves	6 to 8 nos.
Fresh Coriander	Small bunch

Method of Preparation

• Wash kokum gently with cold water.
• Soak them in warm water for at least half an hour.
• Meanwhile prepare coconut milk from grated coconut .Put grated coconut in grinder and little water and grind for 1 minute. Remove from grinder and put it in clean muslin cloth and squeeze out the milk in a container. Put back the coconut into the grinder again add little water and repeat the process. You may get 3 cups of thick coconut milk .
• Keep aside.
•  Crush kokum with muddle or with hands nicely to extract the juice in the same soaking liquor and squeeze out the juice with the help of muslin cloth as much as possible .
• Reserve juice.
• Mix coconut milk and kokum juice add salt, sugar and mix well. You may add some water if it is too sour and dark in colour.
• Heat oil in small frying pan add mustard seeds let them crackle than add crushed garlic cook until garlic turns slightly brown than add asfoetida , chilies and curry leaves let it fry  for 10 seconds . Pour over the kokum, coconut mixture and cover immediately, this will impart nice smoky flavour.   
• Garnish with chopped coriander and serve cold or at room temperature.