1 coconut grated 4-5 kokam or amsol 2 green chilies 4-5 cloves of garlic a handful of coriander leaves salt to taste

Soak the kokam in half a cup of water for half an hour. At the end of this the water becomes a deep pink in color. Grind the coconut into a paste with the garlic, a chili and 2 kokam fruits. Add a little water if necessary. When the paste is smooth, extract the coconut milk. Keep grinding until no more coconut milk can be obtained. Add the coconut milk to the extract of Kokam and sieve the liquid. Chop the other chili into the liquid. Add salt to taste and sprinkle coriander leaves on top. Chill, and serve cold with fried fish and rice.