Rinse dried kokum pieces under water and soak them in about 1 cup warm water for 20–30 minutes. This softens them and helps release their colour and flavour. Then squeeze the kokum with fingers or a spoon to extract all the juice. Strain and collect the dark pink kokum extract. Discard the peels.

In a mixing bowl, combine the kokum extract with 1 cup additional water and the thick coconut milk. Stir gently until well-mixed. Add salt to taste.

If you prefer tempering (for extra flavour), heat oil on low flame in a small pan. Add mustard seeds and let them crackle. Then add cumin seeds. Once they begin to sizzle, add curry leaves, broken dry red chillies and a pinch of asafoetida. Stir for a few seconds and switch off heat.

Pour the tempering gently over the kokum-coconut mixture and stir gently to combine. Add chopped fresh coriander leaves and mix.

Serve kokum curry chilled or at room temperature. You can drink it as a cooling beverage or pour over steamed rice as a light curry accompaniment.