Solla Kadi

Ingredients
1 litre water
1/2 cup kokum juice without sugar
3 green chillies, slit |
1/2 cup jaggery
a pinch of asafoetida
1 tbsp oil
1 tsp mustard seeds
few curry leaves
salt to taste

Method
Add kokum juice, chillies, jaggery and salt to the water and let the jaggery dissolve.
Heat oil and add mustard seeds.
Once the seeds splutter, add the asafoetida and curry leaves and add to the kadi.
Let the kadi rest for an hour at room temperature so that the flavours merge well.
Serve at room temperature.