Konkani Solkadi

1. 1
   prep · ~20 min

   Soak the kokum.

   Put the kokum in 1.5 cups water and soak for 20 minutes until the water turns deep pink and tangy.

2. 2
   mix · ~3 min

   Grind the coconut milk base.

   1.Add grated coconut, garlic, green chili, and 1 cup water to a blender.

   2.Blend until smooth and milky.

   3.Strain well and press to extract as much coconut milk as possible into a bowl.
3. 3
   mix · ~2 min

   Combine the solkadi.

   1.Squeeze the soaked kokum lightly to release more color and flavor.

   2.Strain the kokum water into the coconut milk.

   3.Add salt and coriander leaves, then mix well.
4. 4
   temper · ~1 min

   Make the tempering.

   1.Heat ghee in a small pan over low to medium heat.

   2.Add mustard seeds and let them splutter.

   3.Add asafoetida and curry leaves, then cook for 10 seconds.

   TIPKeep the heat low so the tempering stays fragrant and does not burn.
5. 5
   assemble · ~5 min

   Finish the solkadi.

   Pour the hot tempering over the solkadi and stir gently. Let it sit for 5 minutes so the flavors come together.

6. 6
   serve

   Serve chilled or at room temperature.

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