Soak kokum peels in 1 cup hot water for 30 to 45 minutes.

Squeeze well and discard the leftover kokum peels.

In a mixer, combine coconut, cumin seeds, garlic, and green chilies with 1 cup warm water.

Grind to a smooth paste.

Sieve to extract coconut milk.

Add some water to the leftover coconut solids and regrind.

Sieve to get thin coconut milk.

To the coconut milk, add kokum juice, salt, and jaggery.

Mix well and add water if required to get desired consistency.

Heat oil in a tadka pan.

Add mustard seeds, cumin seeds, and curry leaves.

Saute for 10 seconds and pour it on the kadhi.

Garnish with chopped coriander leaves and serve hot.