Ingredients – (Serves 2)
6-7 pcs sun-dried kokum
1.5 cups fresh coconut milk (or canned)
1 garlic clove
1 green chili chopped
Pinch of asofetida
1 tbsp chopped coriander leaves
Salt to taste
Macerate the kokum in the coconut milk for half hour until it becomes strawberry pink in colour. Strain the kokum out.
Add crushed garlic. Leave for 10 mins and remove.
Add the green chilis, asofetida, coriander leaves, salt.
Chill and serve!