Ingredients |
|
| Coconut (nariyel) grated | ½ cup |
| Green chillies (hari mirch) | 3 |
| Garlic (lahsan) cloves | 6 |
| Asafoetida (hing) | Pinch |
| Salt (namak) | To taste |
| Warm water | ½ cup |
| Kokum peels | 8 |
Method
- 1. Grind the coconut, chillies and garlic together and extract the coconut milk.
- 2. Add the asafoetida and salt to the coconut milk extract.
- 3. Soak the kokum peel and the residue of the coconut milk extract in ½ cup warm water.
- 4. Keep aside for 15 minutes, and then extract the juice.
- 5. Mix with the above coconut milk extract.
- 6. You may add a few coriander leaves and ½ tea spoon of sugar for added flavours.
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