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Kokum kaDi is a goan/konkan recipe. Kokum fruit is indigenous to the Western belt of India. It's fleshy fruit is edible in it's fresh form and the peel, when sundried well, could be used in curries which go well with rice or consumed as a refreshing drink. This is a very good coolant in the summer season.
Sharing with you all the refreshing appetising drink.

Ingredients:
Kokum concentrate(available in markets)
Water
1/4 of a coconut(grated)
3-4 green chillies
1/2 inch ginger
1/2 a bunch coriander leaves
Jaggery as per taste/requirement(optional)

How to make:
Grind grated coconut, green chillies, ginger and coriander leaves. Dilute kokum concentrate with water (1:20 or depending upon how much concentrated it is). Add required amount of jaggery. Mix all the above ingredients well. Serve chillied