Soak kokum petals in two cups of hot water for one to two hours.
Crush them slightly to get thick pulp and strain. Solkadi | Khana Khazana | Master Chef Sanjeev KapoorMake a puree of coconut, garlic and green chillies with a little water.
Strain to get a thick coconut milk. Mix kokum extract, coconut milk together to get a creamy pink coloured solkadi.
Add salt, fresh coriander and mix well. Serve chilled.