Kokum syrup (salted) 2 tbl spns
Coconut milk 2 cups
Green chillies 3
Mustard seeds 1/2 tea spn
Asafoetida (Hingu) a pinch
Mix kokum syrup with coconut milk, salt, green chillies. Heat oil. Add Asafoetida and mustard seeds. When they start spluttering, add this to Kokum kadi. Serve chilled.
If fresh kokum is used, crush the kokum in little water. Do the same thing 3-4 times. Discard the kokum pieces & use water.
If coconut milk is not available, grind 1/2 coconut with 2 cups of water. Squeeze the water from coconut. Use the water & discard the coconut.
Serves : 2
Preparation time : 10min
PS: If kokum surup is not available, squeeze the kokum in coconut milk (leave the kokum in coconut milk for sometime and then squeeze it). If the kokum is old(like what I used), the kadi does not get the pink color.