43 kokum, dried kokum, dry kokum recipes | recipes using kokum | Indian kokum recipes | 

43 kokum, dried kokum, dry kokum recipes | recipes using kokum | Indian kokum recipes |. Kokum has has been known as Grandma’s cure to acidity. It primarily grows in the Western Ghats, especially the Goa and Konkan region.

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. 

Kokum is used in Indian cooking to make kadhis, Indian drinks and sabzis.

Kokum used in Dals and Kadhis

We show you how to use kokum in some dals and kadhi recipes. Kokum is used in Gujarati dal recipe to give the ideal balance of sweet and sour taste.  

Gujarati Dal ( Gujarati Recipe)

What an exciting flavour this Kokum Kadhi has. Indeed, the best of homely flavours, tanginess, is the highlight of this recipe. This recipe is quite different from any other kadhi because it uses neither curds nor besan Instead, it harnesses the tangy flavour of kokum and the complementarily soothing flavour of coconut milk to make a well-balanced accompaniment that is sure to be loved by all.

Kokum Kadhi

Indian drinks using kokum. 

Indian drinks using kokum is very popular. While Kokum Sherbet mixes are easily available in the market, nothing can beat the taste, pulpy texture and pristine aroma of this fresh and natural Kokum Sherbet, prepared in your own kitchen.

Jeera and black salt are perfect flavorings for this tangy drink, which has an enjoyable texture thanks to a little smart thinking – of grinding half the kokum coarsely.

Kokum Sherbet

In the kokum and chia seed drink, we have combined kokum juice with chia seeds, so you get a splash of tang together with the lovely texture of chia. The Kokum and Chia Seed Drink is an amazing way to enjoy the rejuvenating tang of kokum in the hot summer! 

Kokum and Chia Seed Drink

Kokum used in Maharashtrian cooking

Kokum used in Maharashtrian cooking and mainly in the konkan belt. 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. 

Dalimbi Usal, Val Usal, Maharashtrian Vaal

This Maharashtrian Papdi and Moong Dal Vadi Sabzi is a home-style recipe using kokum, but has an exotic feel about it because of the exciting mix of spices in it. An interesting combination of valor papdi and moong dal vadi is cooked with a tongue-tickling masala that combines a wide assortment of aromatic and flavour-packed seeds and spices. 

Maharashtrian Papdi and Moong Dal Vadi Subzi

Health benefits of Kokum, Dried Kokum

Kokum (Gracinia Indica) has been known as Grandma’s cure to acidity. The hydroxycitric acid – a compound found in kokum has been known to reduce cholesterol levels and suppress appetite, thus working towards controlling obesity and maintain a heathy heart. Kokum’s powerful component ‘garcinol’ carries the antioxidant properties. Try this kokum kadhi recipe. Research on kokum and diabetes is not clear, so best to try and avoid it. See the detailed benefits of kokum.

Enjoy our 43 kokum, dried kokum, dry kokum recipes | recipes using kokum | Indian kokum recipes.