Soak the kokum in ½ a cup of hot water for about 30 minutes.
Then squeeze the juice from kokum and keep aside.
Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil. If the cumin seeds crack right away, the oil is ready. Add cumin seeds and asafetida.
Next add besan and stir for about 30 seconds until besan is light golden in color.
Next add curry leaves, red chili, turmeric, and green chili, stir for few seconds.
Add squeezed kokum juice mix it well and bring kokum juice to boil.
Add coconut milk. make sure to keep flame on low-medium otherwise coconut milk might curdle. Mix well and add salt.
Cook the kadhi over low heat for 3-4 minutes, add chopped coriander leaves.
Serve kokum Coconut Kadhi as a soup or with plain rice.