Soak the kokum in lukewarm water for at least 3 to 4 hours. If you are using dried ones like me, I would recommend a soaking time of 3 to 4 hours.

For this recipe, I went with store bought coconut milk. You can prepare the same at home too. For one-half of freshly grated coconut ( Break the coconut into two halves and grate the one-half) add 1 cup of lukewarm water and grind it. Squeeze out the milk, and this is the first and thick coconut milk. Grind again by adding 1 cup of water and extract the liquid, and this is the second and thin coconut milk. You can use a mix of first and second milk for this recipe.

After the 3 hours, remove the kokum pods and set the soaked water aside.

Grind the soaked kokum pods, cilantro, garlic and green chili by adding 2 to 3 tbsps of the water used for soaking.

Add this paste to the kokum soaked water.

Add salt and hing and mix well. You can prepare this mix well ahead and refrigerate overnight too. I let sit for 1 hour. This process helps in the infusion of flavors nicely.

After 1 hour, strain this mix and discard the residue.

Now add the coconut milk and mix.

That's it. Sol Kadhi is ready. Serve chilled if serving as a beverage or serve it with hot rice and some fryums.