Kokum is one of the lesser known spices of India. Kokum is a fruit which is widely used in Western Indian cuisines mainly Mahrashtrian and Goan cuisine.
The scientific name of Kokum is "Garcinia indica".
The scientific name of Kokum is "Garcinia indica".
The outer cover of Kokum fruit is dried in the sun to get aamsul or kokam. It is used as a slightly sour spice in recipes from Goa and Maharashtra.
"Kokum kadi" is served as a welcome drink in most functions in summer in the coastal regions. This drink is very refreshing and cools the body during summer.
"Kokum kadi" is served as a welcome drink in most functions in summer in the coastal regions. This drink is very refreshing and cools the body during summer.
Just like tamarind, kokum is mainly used as a souring agent. Kokum has a fruity and tangy flavor. Kokum fruit is used in treatment of skin rashes caused by allergies. It is also helps in curing acidity.
Kokum Kadi is also used as an accompaniment with rice.
There are 2 variations to the Kokum Kadi, however the core ingredients Kokum and Coconut milk remain the same.
Variation 1 - use 1 clove Garlic for a garlicy flavor.
Variation 2 - use 1 tsp Cumin seeds for a warm nutty flavor. The choice is yours.
There are 2 variations to the Kokum Kadi, however the core ingredients Kokum and Coconut milk remain the same.
Variation 1 - use 1 clove Garlic for a garlicy flavor.
Variation 2 - use 1 tsp Cumin seeds for a warm nutty flavor. The choice is yours.
If you cannot find dried kokum fruit, you can use "Kokum unsweetened syrup or pulp" which is easily available in most Super Markets or so called " Mangalore stores" in India and in "Indian/Asian shops" abroad.
Serves 3
Ingredients:
Ingredients:
Kokum dry - 5 or Kokum unsweetened syrup/pulp - 1/2 cup
Coconut milk - 1 cup
Green chilli - 1
Garlic - 1 clove or Cumin 1 tsp
Sugar or jaggery - 1 tbsp
Salt - to taste
Coriander leaves for garnishing
Method:
Soak Kokum in a cup of warm water for half an hour, to soften and to release juice.
Grind green chilly and garlic OR green chilly and cumin to fine paste.
Once the kokum water turns pink, take it in a big bowl or glass. Add coconut milk. Stir in sugar or jaggery and salt to taste. Also the cumin-chill or garlic-chilli paste.
Mix well . Garnish with coriander leaves.
Green chilli - 1
Garlic - 1 clove or Cumin 1 tsp
Sugar or jaggery - 1 tbsp
Salt - to taste
Coriander leaves for garnishing
Method:
Soak Kokum in a cup of warm water for half an hour, to soften and to release juice.
Grind green chilly and garlic OR green chilly and cumin to fine paste.
Once the kokum water turns pink, take it in a big bowl or glass. Add coconut milk. Stir in sugar or jaggery and salt to taste. Also the cumin-chill or garlic-chilli paste.
Mix well . Garnish with coriander leaves.
If you are using it as an accompaniment with rice serve it in a large bowl without straining it.
If you want to serve it as a drink, strain the liquid once to remove pieces of chilly/garlic.
No comments:
Post a Comment