Elsa Angel Rose
Kokum is a true staple of the Konkan region and has long been cherished for its tangy, fruity flavour and is enjoyed in many forms. For those who grew up in the Konkan region, kokum is more than just a fruit—it’s an emotion, a nostalgic taste of home. “Kokum is an inevitable ingredient of the Goan diet,” said Assavri Kulkarni, a heritage food chef and commercial photographer.
Health benefits of kokum
Not mere hydration; kokum has a lot more to offer. It has many soothing, anti-inflammatory properties. Dr Joline Fernandes, a nutritional therapist, said, “Kokum is traditionally believed to relieve indigestion, hyperacidity, bloating, and even flatulence. It’s naturally cooling for the body and helps prevent dehydration. The fruit helps regulate body temperature, making it an ideal choice for summer heat. It also has antioxidant properties.
This will reduce any inflammation in the body. It helps improve the levels of your satiety hormones, which can help you avoid overeating and ultimately aid in weight management.” Shubra Shanwalkar, a home chef, noted, “We use Kokum water on Suranachi and madichi fodi, so there is no itchiness.”
How to pick the best kokum and store it right
Chef Girish Desai said, “Generally, a good kokum is dark red or close to purple in colour and is soft to handle though dry and has a peculiar sour smell and also emits a deep red colour when soaked in water.” There are many easy ways to store these ripe delights. He noted, “Traditionally, kokum skins are sun-dried, then juice is extracted from the pulp of the same fruit and mixed with sea salt. They are then stored in airtight jars. Another method is to dry the kokum and grind it into a powder. Kokum is also stored in liquid form, known as Agal, which is a thick concentrate syrup available commercially in both sweetened and unsweetened versions.”
Kokum drives fusion
Chef Avinash Martins said, “Kokum is used in their beverage program and food as well. We make Cocktail Tambde Rosa (from our Konkani song). We muddle urrak with kokum and mint with jalapeno and lime, then top it with sparkling water. We use kokum in our sauce for our tender coconut carpaccio as a sol curry. Kokum is also used in our curries like ambotik and kalchi kodi.”
Did you know this about kokum?
• Kokum is scientifically known as Garcinia Indica.
• Kokum trees are native to India and are found abundantly in the Western Ghats region as well as in the Andaman and Nicobar Islands.
• Kokum is known as ‘Vrikshamla’ in Ayurvedic medicine.
• Kokum’s antioxidant properties are also used in skincare products.
This summer, relish these
yummy treats
Kokum Sharbat
When you slice the kokum into two, there’ll be the outer cover and the soft pulp inside with the seeds. Make sure to discard the seeds, then blend the pulp and chopped outer cover and strain the mixture. Cool and add it to a thick sugar/jaggery syrup. You can spice this Kokum Sharbat with some cumin and cardamom if needed.
Bhirnel
Bhirnel is an oil/butter bar made from Kokum seeds. You can rub this oil on hot pans, bhakri, or chapatis, and with the heat, it melts and adds an amazing flavor to the dishes.
Solkadi
Soak kokum and extract the pulp. In a pan, add oil, mustard seeds, jeera, chopped garlic, and curry leaves. Add kokum pulp and sufficient quantity of water and allow it to boil for 3-5 minutes. Add fresh coconut milk and salt. Boil for 15 minutes. Garnish with coriander.
Kokum Rasam
Wash and boil kokum with an adequate quantity of water needed for rasam. Filter it and use the water. To this add, jaggery and slit green chilli and boil well. Make seasoning with oil, jeera, and cut red chili and curry leaves. Add this seasoning to the boiling rasam, add salt, and boil for another 5 minutes, and serve with rice.