### TranslatedIngredients: 8 Kokum (Malabar Tamarind) - soaked with 1 cup water,1/2 cup Fresh coconut,1 sprig Coriander (Dhania) Leaves - chopped,1 teaspoon Cumin seeds (Jeera),1 teaspoon Mustard seeds,2 Dry Red Chillies,1 sprig Curry leaves,1 pinch Asafoetida (hing),4 cloves Garlic - crushed ### PrepTimeInMins: 10 ### CookTimeInMins: 10 ### TotalTimeInMins: 20 ### Servings: 4 ### Cuisine: Konkan ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Konkani Style Sol Kadhi Recipe, firstly we will soak the kokum in 1 cup water for about 30 minutes.Squeeze the pods to extract the juices, drain the pods and retain the warm water with the extract in it.In a mixer-grinder, blend together the freshly grated coconut with enough water to make a smooth paste. Strain the paste through a fine sieve to extract fresh coconut milk from it. Keep it aside.Heat a pan with a teaspoon of oil, crackle the jeera and mustard seeds. Then add in the curry leaves and dry red chillies. Sprinkle hing and add in the garlic as well. Saute for about 20 seconds.Once done pour this over the milk, add the kokum liquid as well and then garnish with some coriander leaves. Serve the Konkani Style Sol Kadhi Recipe along with Steamed Rice and Karate Batate Puddi Sagle Recipe (Konkani Style Bitter Gourd And Potato Recipe).