Readers ask: Kokam How To Use Indian Food?

How is kokum used in cooking?

Kokum is used in Gujarati dal recipe to give the ideal balance of sweet and sour taste. They use kokum as a substitute for Imli. Even in bhindi sabzi the Kokani people use kokum. Maharashtrian dal usal is made by cooking field beans with a traditional tempering, tangy kokum and everyday spices.

How is kokum used in Indian dishes?

The sun-dried version is called aamsul, kokum or kokam, and is used mainly in Maharashtrian, Konkan and Gujarati cuisine. When added to food it imparts a pink to purple colour and sweet/sour taste. It is a preferred substitute for tamarind in curries and other dishes.

How is kokum used?

Kokum butter is an emollient helpful in the treatment of burns, scalds and chaffed skin. The fruits are steeped in sugar syrup to make amrutkokum which is drunk to relieve sunstroke. Kokum is used in case of flatulence. The fruit is useful for treatment of piles, dysentery, tumours, pains and heart complaints.

Can we eat raw kokum?

The health benefits of kokum include preventing cancer as well as protecting brain health. Apart from being used in cooking, kokum is widely used to make sumptuous kokum sherbets. Kokoum has numerous health benefits. It can be either eaten raw or drunk in the form of juice.

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Can we drink kokum juice daily?

Although there is no definite time to drink Kokum juice, it is more commonly used in hot summer season as a cool and refreshing drink to protect the body against dehydration and sunstroke[17]. Kokum juice, prepared from Kokum fruit, can be consumed in any season as it is good for digestion.

What is kokum fruit called in English?

Garcinia indica, a plant in the mangosteen family (Clusiaceae), commonly known as kokum, is a fruit-bearing tree that has culinary, pharmaceutical, and industrial uses.

What is a substitute for kokum?

Your best bet: Tamarind It can come in many forms including tamarind juice, paste, and powder. The powder form might be the best one for replacing kokum but the juice and paste are both effective stand-ins as well. Like kokum, tamarind’s primary culinary application is for providing sourness to dishes.

Can kokum reduce weight?

Kokum or the herb of garcinia cambogia is said to lead to significant loss in weight and in the fat accumulated in the body. Here are some reasons that make it great for weight loss. Kokum is said to be great for your digestion, and is known to fight conditions like flatulence, acidity and constipation.

How do you eat dry kokum?


  1. Soak the dry kokum in water for at least one or two hours.
  2. Now, mash it and strain the water.
  3. Add the leftover kokum in a pan along with sugar (depends on how much sweetness you want), roasted cumin powder, black salt and regular salt.
  4. Cook on low heat for about five to six minutes until sugar melts.
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Where is kokum found?

Kokum, Garcinia indica, is a fruit tree found in Western Ghats of South India; both Maharastra and Goa are well known for kokum trees.

What are the benefits of kokum juice?

Amazing Health Benefits of Kokum Juice

  • It Is Great for the Heart.
  • It Could Help in Fighting Cancer.
  • It Can Alleviate Anxiety and Depression.
  • It Regulates Blood Sugar.
  • It Can Help Protect the Liver.
  • It Keeps Inflammation at Bay.
  • It Helps Combat Ageing Skin.
  • It Reduces Oxidative Stress in the Body.

Is kokum butter good for skin?

Kokum butter is most often used topically as an ingredient in skincare products. Much like shea butter, it has moisturizing properties and is less likely to clog the pores than something like cocoa butter. It has a high melting point and melts slightly when it comes into contact with skin.

Is kokum better than tamarind?

Both, while used for their acidic properties, have completely different flavour profiles. Tamarind has a sharper tanginess, while kokum is defined by a more mellow, almost floral tart taste. Use kokum in curries, dals and beverages and add a unique flavour from Goa to your dishes.

Does kokum go bad?

Do not bother with dried kokum as it can last for about a year at room temperature, and it can be stored in an airtight container. However, normal kokum fruit can last for about five days if harvested riped. If one has plucked partially harvested kokum, it can last for about two weeks at room temperature.

Does kokum reduce Pitta?

Since kokum also has an astringent quality, Ayurveda also uses it to treat dysentery. The famed kokum juice is renowned for its cooling and pitta balancing qualities.

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