Soak kokum in 1 cup water and add hing, salt and keep aside for 4 hours.
In mixer grind together grated coconut, garlic, chillies and 1 cup of water to make thick paste like texture. Squeeze coconut milk out from paste and keep aside.
Repeat the process 2 times by adding 1 cup of water to squeezed coconut paste and grinds it in a mixer for 2/3 min. Each time extract milk and add to previously coconut milk kept aside.
Crush and squeeze kokum completely with your fingers in the water itself. Remove and discard kokum and add coconut milk to kokum water.
Mix well to get a creamy pink colour Solkadi.
Keep Solkadhi in refrigerator for at least 1 hour before you consume it.
Garnish with coriander leaves and serve it chilled.
