By Suprita Mitter
September 22, 2024
Kokum, native to the Western Ghats of India, is a popular ingredient known for its tangy flavour and health benefits. Used both in its fresh form and as a dried rind, kokum imparts a sour, slightly astringent taste to many regional dishes, especially in coastal and tropical regions.
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.
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.
Kokum Saar is a tangy and spiced soup commonly served in Karnataka and parts of Maharashtra. It is a light, slightly sweet and sour broth that is served as an appetiser or a light soup during meals.
In coastal Goa, fish curries are central to the cuisine, and kokum is used to balance the richness of seafood. This fish curry is a tangy, spicy curry made with fresh fish, kokum, coconut, and a range of spices like coriander, turmeric, and green chillies.
In the Konkan region of Maharashtra, Kokum Dal is a simple, comforting dish made with toor dal (split yellow lentils) and kokum.
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.
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 used to create a cooling summer drink.