Prep Time: 20 minutes

Cook Time: No Cooking Involved

Servings: 2 Servings

The temperature of summer is rising day by day, and we need something to combat the heat. Kokam being the natural coolant of the Konkan region is what is necessary, for your body to stay functional.

Kokam with the botanical name of Garcinia Indica it helps in lipid metabolism and very good for fats in the body. When mixed with coconut, which is another coolant is an extra benefit as it helps good growth of your hair and also keeps your immunity boosted.

Ingredients

• 5-6 Kokam
• One cup coconut grated
• One glass of Hot water (200 ml)
• One teaspoon Ginger
• One green chilli
• Rock Salt 1-2 teaspoon.
• Pinch of Asafoetida
• Coriander for Garnishing

Method

1. Grind Grated Coconut, green chilli and ginger, add hot water and squeeze out the juice from all three. Keep on adding water in the remaining dry part and squeeze out the milk till it ultimately gets dry.
2. Soak Kokam with asafoetida and salt almost overnight or a minimum of 5 hours so that the water takes in the Kokam juice.
3. Mix the Kokam water by discarding the Kokam and coconut mixture together; your solkadhi is ready.
4. You can add more Rock salt or any other seasoning according to your taste.
5. Garnish with Coriander.

Eating Guide:

• Best time to eat: Have it with your meals especially Lunch.
• Best time to have during summer season as it is a coolant and keep your body hydrated.

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