3. Then add the coconut milk, mix properly and drain it through a sieve. (You can then just add salt and garnsih with coriander and serve chilled or temper it as mentioned below)
4. Heat 2 tbs of ghee, add cumin seeds and when they crackle, add the curry leaves. Pour it over the coconut milk- kokum mixture. Add salt as per taste. Garnish with coriander.
5. Serve chilled with rice.
I served it with Masale Bhaat. Both versions of the solkadhi turned out pretty well. However, the curry leaves and cumin seeds added a slightly different flavor to the kadhi. And the final result: Lipsmackingly delicious. The combination of coconut and kokum with all the spices brought out wonderful flavors and blended in smoothly with the masale bhaat.