Sol Kadhi

Soak kokum pieces in 200 ml warm water for 15 minutes. Squeeze and strain to extract all the deep pink-purple liquid.

Combine extracted kokum liquid with coconut milk. Stir well — the mixture turns a beautiful pink colour.

Crush together garlic, green chillies, and cumin seeds with a pinch of salt into a coarse paste.

Mix the crushed paste into the sol kadhi.

Add sugar and adjust salt to balance the sourness.

Stir in chopped coriander leaves.

Taste and adjust — it should be pleasantly tangy, mildly spiced, and slightly sweet.

Serve chilled as a digestive drink after meals or alongside rice and fish curry.