To help get your Sol Kadhi the right baby pink color, soak the Kokam in warm water for about half an hour. This helps them turn reddish pink. Thereafter, extract Kokam juice from the halves by squeezing them properly. Add coconut milk to the juice and blend it sufficiently to get a kadhi mixture. To get a good taste, grind the green chilies, Coriander leaves and ginger to make a fine paste. Add this paste, kadhi mixture. Suate jeera curry leaves in 1 tblspn oil and add to kadhi.

Add salt to taste. Garnish with Curry leaves. Keep it in the refrigerator (It tastes good without cooling too!)