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How to Use Kokum in the Kitchen
Kokum has been a staple in savoury cooking for generations.
Its pleasantly sour flavour adds a tangy, appetising twist to dishes.
Beyond its culinary appeal, kokum also serves as a natural appetiser and digestive aid. It may support weight loss and help manage conditions like hyperlipidemia and diabetes.
Rich in nutritional values and metabolism-boosting properties, kokum is also considered a superfood.
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Recipes:
Kokum Moong Bean Curry:
| Ingredients: |
| Moong beans |
1 cup |
| Kokum |
3-4 pieces |
| Oil |
2 t.spoon |
| Mustard seeds |
1 t.spoon |
| Curry leaves |
1 t.spoon |
| Coriander seeds |
1 t.spoon |
| Coriander leaves |
2 t.spoon |
| Salt |
as per taste |
| Red chilli powder |
1 t.spoon |
| Recipe: |
| Rinse the moong beans thoroughly and soak them in 2 cups of water for 3-4 hours. After soaking, drain the water. |
| In a pressure cooker, add the soaked moong beans, 2 cups of water, and 1 tsp of salt. Cook for 2-3 whistles or until the beans are soft and fully cooked. |
| In a frying pan, heat the oil and add mustard seeds. Once they start to splutter, add coriander seeds and saute for a minute. |
| Add curry leaves and the cooked moong beans along with the water. Stir well. |
| Add kokum rinds and simmer the curry for 10-15 minutes, or until the kokum becomes soft. |
| Finally, add red chilli powder and chopped coriander leaves. Mix well and turn off the heat. Adjust the consistency to be semi-liquid. |
| This light and nutritious curry is perfect for both lunch and breakfast. Enjoy it with rice, chapati, or pulao. |
| This curry is not only delicious but also easy to digest. It's especially beneficial for adults and the elderly, and can help with digestion, pregnancy-related nausea, anorexia, and morning sickness. |
Kokum-Falsa Refreshing Drink:
| Ingredients: |
| Kokum |
2-3 pieces |
| Falsa |
½ cup |
| Black pepper powder |
½ t.spoon |
| Mint leaves |
3-4 |
| Rock salt |
¼ t.spoon |
| Black salt |
¼ t.spoon |
| Fennel seeds |
2 t.spoon |
| Rock Sugar |
2-3 t.spoon |
| Recipe: |
| Soak kokum pieces in hot water for 3-4 hours. |
| Dry roast the fennel seeds in a pan over medium heat for 4-5 minutes, then grind into a fine powder. |
| In a blender, combine the soaked kokum, falsa, and 1 cup of water. Blend lightly (4-5 pulses) to avoid crushing the seeds. |
| Strain the mixture using a sieve to remove pulp and seeds. |
| To the strained liquid, add chopped mint leaves, both salts, black pepper powder, fennel seed powder, and rock sugar. Mix well. |
| Chill and serve cold. |
| This cooling drink is perfect for mornings or evenings, especially in warm weather. It's great for boosting appetite, aids digestion, and also a fun, healthy option for kids parties. |
Kokum-Coriander Rassam (Soup):
| Ingredients: |
| Kokum |
4-5 pieces |
| Coriander stems |
1 cup |
| Salt |
as per taste |
| Curry leaves |
1 t.spoon |
| Boiled lentils |
¼ cup |
| Pepper powder |
1 t.spoon |
| Oil |
1 t.spoon |
| Coriander leaves |
2 t.spoon |
| Recipe: |
| Soak the kokum pieces in hot water for 3-4 hours. Once softened, grind or mash them well and strain to extract the juice. |
| Heat oil in a heavy-bottomed pan. Add curry leaves and let them splutter. |
| Add the boiled lentils and mash them slightly using a ladle while cooking. |
| Add salt, pepper powder, and coriander stems. Saute briefly for about 30 seconds. |
| Pour in 2 cups of water and the kokum extract. Stir well and simmer for 10-12 minutes. |
| Finish with chopped coriander leaves and serve hot. |
| This tangy and flavorful soup is perfect as a light appetiser or digestive drink. It also works beautifully as a side dish with rice or pulao. |
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