Kokum comes from the Garcinia Indica tree and is typically grown in Western India. In most homes it is used in its dried form, where it resembles small, dark purple rinds. It has a light, tangy taste and cooling properties, making it a popular ingredient in summer dishes. It also has digestive benefits and is a natural remedy for cooling the body, making it beneficial for reducing heat and inflammation.
In the kitchen, kokum is versatile. The dried rind is soaked in water to release its sour flavour, which can then be used to give any dish a tangy taste. It’s commonly used as a substitute for tamarind or lemon in recipes. Kokum can be added to curries, soups, and stews to balance flavours with its unique acidity. It’s also used in beverages and marinades, Its versatility extends to being a key ingredient in both savoury and sweet preparations.
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In coastal India, especially in regions like Maharashtra, Goa, and Kerala, kokum plays a key role in traditional cooking. The dried rind is used in seafood dishes, and dals. In Konkani and Malvani cuisine, kokum is picked over tamarind for its subtle acidity. It balances the richness of coconut milk-based gravies and complements the flavours of fresh seafood. Kokum is also used to make cooling drinks like sol kadhi, a popular digestive aid.
Outside of coastal India, dried kokum is commonly sold in grocery stores and spice markets throughout the country. It is also available in Indian grocery stores abroad. Get your hands on some and try these interesting dishes.
Kokum Chutney
Kokum Chutney is a sweet and tangy accompaniment often served with snacks like vada pav or samosas. The dried kokum is soaked and blended with jaggery, green chillies, cumin, and salt to make a thick chutney. It’s a delightful combination of sweet, sour, and spicy flavours and can also be used as a dipping sauce or spread.
Sol Kadhi
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Sol Kadhi is a popular drink in Maharashtra and Goa, particularly during the summer. It combines coconut milk with kokum and is often consumed with rice or as a palate cleanser after a meal. The drink is flavoured with garlic, green chillies, and cumin seeds, making it a soothing and slightly spicy accompaniment to fish or prawn curries. It’s great for its ability to cool the body and aid in digestion.
Kokum Saar
Kokum Saar is a tangy and spiced soup commonly served in Karnataka and parts of Maharashtra. The dish starts with soaking kokum in water, then boiling it along with jaggery, green chilies, and spices like cumin and coriander. The result is a light, slightly sweet and sour broth that is both refreshing and warming. This dish is often served as an appetiser or a light soup during meals.
Fish Curry With Kokum
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In coastal Goa, fish curries are central to the cuisine, and kokum is often used to balance the richness of seafood. Goan Mackerel Curry is a tangy, spicy curry made with fresh mackerel, kokum, coconut, and a range of spices like coriander, turmeric, and green chilies. Kokum adds a tart flavour that perfectly complements the fatty fish, giving the dish its signature taste. This curry is usually enjoyed with steamed rice. The Pathare Prabhu community of Maharashtra has its own version of fish curry, where kokum plays a central role. The curry is made with fresh fish like pomfret or surmai, along with coconut, kokum, and spices.
Kokum Dal
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In the Konkan region of Maharashtra, Kokum Dal is a simple, comforting dish made with toor dal (split yellow lentils) and kokum. After cooking the dal until soft, dried kokum is added to provide a sour undertone. The dish is tempered with mustard seeds, cumin, garlic, curry leaves, and green chillies. It’s a mild, tangy dish.
Sindhi Kadhi With Kokum
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Kokum can be a great addition to Sindhi Kadhi made with gram flour and vegetables. Traditionally, tamarind is used to impart sourness, but kokum offers a unique, slightly milder tang and a subtle fruity flavour. To use kokum in Sindhi Kadhi, soak a few pieces of dried kokum in warm water for about 10-15 minutes to soften. Once softened, add the soaked kokum along with the soaking water to the kadhi during the simmering stage.
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Kokum Sherbet
Kokum is not only used in savoury dishes but also in refreshing drinks like Kokum Sherbet, popular in Maharashtra and Gujarat. The dried kokum rinds are soaked in water, and the extract is mixed with sugar, black salt, and cumin powder to create a cooling summer drink. Known for its ability to prevent dehydration and heatstroke, kokum sherbet is a popular choice during the hot months and is also known to aid in digestion.