Kokum 500 gms.
The Garcinia indica needs no introduction in our Indian homes, and it is one of our best-sellers. The fruit is de-seeded and the peels and seeds are dried separately. The dried rinds yield the trademark color to kokum sherbet, and solkadi (recipe below), and a delightful tang to savory dishes such as pulao. Kokum is known to help with digestion, weight-loss, and rehydration during the hot summer months. The seeds yield kokum butter used in cosmetic moisturizers and lipbalms. The rinds, seeds, and butter are all available for purchase.
- 8 to10 dried kokum peels
- 2 cups of boiling water
- half a grated coconut
- 2 pods garlic
- 1 green chilly
- salt to taste
- 1 tbsp finely chopped coriander leaves, to garnish
Soak kokum in hot water for half hour, grind coconut with garlic and chilly to a very fine paste. Strain and squeeze out the coconut milk. Add this to the kokum liquid after straining it, add salt to taste, and garnish with finely chopped coriander leaves. Serve cold.
DISCLAIMER: All of our products are organic, sundried, without preservative agent, no additives, therefore, some products are perishable, seasonal, and will have to be consumed as stipulated. The shelf life of individual products may vary.