Directions

1. Soak kokum in hot water for 30 minutes. Squeeze and strain.
2. Take two cups of grated fresh coconut and blend by adding warm water.
3. Strain it and remove the coconut milk. Keep it aside.
4. Take the coconut milk and add the kokum water to it in a jar or a mixing bowl.
5. Add the garlic and green chilly paste, and salt as required.
6. Mix nicely and keep it in a refrigerator.
7. Garnish with chopped coriander leaves and serve chilled.