Sunday, 24 July 2011


kOKUM is a tropical fruit which looks like a plum and the botanical name is Garcinia Indica.
Kokum is a fruit which is often halved and dried, so that the dried seeds are visible in their chambers like a citrus fruit. It is available in the dried form and it is dark purple to black, sticky and with curled edges resembling a thick plum skin. When added to food it imparts a pink to purple color and sweet and sour taste.


Similar to tamarind, kokum skins are usually infused in hot water. The deeper the color the better the kokum. Kokum especially enhances coconut-based curries or vegetable dishes like potatoes, okra or lentils. Kokum is especially used with fish curries, three or four skins being enough to season an average dish. It is also included in chutneys and pickles. 
The skins are not usually chopped but are added whole to the dish. Seasoning should be checked as they are quite salty. Beware of biting on a stone as a few are often left in the skins.
It will keep in an airtight jar for about a year.

Kokam which is grown along the Konkan coast in Konkan, Malabar and Kanara regions of Western Maharashtra, not only makes for a tangy cold drink but it is also a medicinal fruit that counters acidity and indigestion. It is also an essential ingredient in the sol kadhi served in various fish joints in Mumbai.  



This saar is  prepared in SKP( somvanshiya kayastha pathare prabhu) families as an accompaniment with nonveg dishes


12 to 15 kokums
1 cup hot water
3 to 4 glasses cold water or thin coconut milk
salt to taste
1 tsp sugar
1 tsp oil for tadka
a pinch asafoetida (hing)
cumin seeds (jeera)
1 green chilli choped
1tsp-cumin powder
coriander (dhania) leaves to garnish

  1. Soak KoKum in 1 cup hot water for 1 /2 an hour.
  2. Then crush the cocum in slightly with your hand,the water will turn red.
  3. strain the colored liquid.
  4. Add 3 to 4 glass of water,salt & sugar.
  5. Stir well till sugar dissolves.
  6. Now give tadka of cumin seeds & hing to this liquid but do not boil it.
  7. Garnish with fresh coriander.
  8. If u like u can add thin coconut milk instead of water but then add 1 or 2 cloves of garlic while extracting coconut juice.[grind half grated fresh coconut using little water & extract juice& strain,repeat the proces with adding more water to the grind coconut thrice].
  9. Next mix coconut milk with kokum extract add sugar salt,cumin powder.
  10. Now give tadka of cumin seeds & hing to this liquid but do not boil it.
  11. garnish with coriander leaves & finely chopped chillies ( only if u want a bit spicy taste)
  12. Mostly the kadhi is prepared using coconut milk


You can even omit the tadka if u do not want any oil in it.
You can drink it or mix with rice & eat it.
As it is used as a remedy for acidity do not add green chilli.
If u want to use it as an appetizer then grind one chilly along with garlic clove.
You get readymade kokum agal cans in maharshtra u can use that extract instead of immersing the kokums in water.(In this case you have to reduce the quantity of kokum as it is in concentrated form

1 comment:

  1. Gr8. Anyone can notice a technical touch given to this recipe (and almost all of the rest) by my brilliant knowledgeable friend.