This is a chutney type dish. It’s basically a replacement for dals/veg curries served with rice.
Easy to make and yummy to taste 
This is a spicy dish hence the word ‘tikh‘ in the name. ‘tikh‘ means spicy in konkani. You can easily guess that based on the chillies added.
It’s the tephal that gives this dish a real nice aroma and of course a different taste!
Ingredients:
1 vaati freshly grated coconut
1/2-3/4 tea spn chilli powder or around 2-3 red chillies
pinch of turmeric powder
small round of tamarind
4-5 fresh tephal (Sichuan pepper)
salt to taste
Method:
Grind coconut, chillies, turmeric and tamarind to a thick fine paste. Adjust chillies as per taste.
Remove in a vessel. Add little water and cook for 2-3 mins.
Add salt to taste and tephal. Cook for 3-4 mins.
Serve with hot steamed rice and vegetable dish.
Tastes yummy especially if you like chutney’s like I do!
Finally, my fav post is here Sadly, I dont’ have a picture of the dish! But ‘googling’ for solkadi will get you the pic 
Kokum forms the main part of this kadhi. You can find it in any konkani store.
Here is how I make Solkadi:
Ingredients:
2 cups (vaati) freshly grated coconut
2-3 green chillies
around 2 cups drinking water
4-5 pieces of kokum
salt to taste
Method:
In a bowl, add little water, kokum and some salt.
In a mixie jar, add freshly grated coconut and green chillies. Add 1/2 vaati water and grind for around 30 secs. Take a rounds of the ground mix and using a stainer, stain the juice into the bowl.
Repeat till the juice is extracted, and the mix is dried out. Grind again with another 3/4 - 1 vaati of water for around 30-45 secs. The ground mix will become thin. Strain using the procedure described above.
Solkadi is ready
Add salt to taste to the kadi - taste and then add, as adding more salt will spoil the dish!
Garnish with finely chopped coriander.
Optionally add 2-3 flakes of garlic, finely chopped or pounded - this tastes real yum!
Adjust green chillies as per taste.
Shorcut Solkadi : Use 1 vaati ready made coconut diluted with little water. Add in slitted green chillies, kokum and salt to taste
Here’s a post on Solkadi on Nupur’s One Hot Stove.
