3-4 kokum/sol/amsul
2/3 cup thick, creamy coconut milk 
5-7 cloves garlic, ground to a paste
2 green chillies
Salt
1 tablespoon finely chopped coriander leaves/kuthmir

Preparation:

Soak kokum in 3-4 teaspoons of warm water. Add 3 cups water. Mix well. Discard the kokum.
Add coconut milk which will take on the colour of the kokum water and 
turn pinkish-purple.
Add garlic paste, chopped green chillies and salt to taste.
Stir well for a while so that the garlic and chilli flavours merge.
Cool in fridge if desired.
Garnish with chopped kuthmir before serving the drink.