Kokum, Konkan’s wonder fruit

Come summer and I crave a glass of refreshing tangy kokum sherbet. And of course, no Malwani or Goan meal is complete without a glass of sol kadi for me, made from kokum, coconut milk, ginger, et al.

Kokum cooler

Kokum is an amazing purplish red sweet and salty fruit, also called garcinia. It is a popular souring agent in the Konkan region and I cannot do without it in my kitchen.  I love the fact that it is multi-faceted and lends itself to so many dishes. But yes, it should be fresh. The flavours are completely different when it is not fresh and appears dehydrated.

Whole dried kokum can be used in curries. I cannot imagine my fish or prawns curry without the tangy kokum or even my dry bhindi or ladies fingers, for that matter.

But I must confess, I learnt about kokum fairly late in life, when I got married to a Goan. In Kolkata, where I grew up, we had never heard of kokum, let alone use it. For us, tamarind was always the souring agent.

Halwa-Fish-Curry

In all curries where coconut milk is added, I tend to use kokum. I once sampled the most unusual kokum coconut chutney at Park Hyatt Goa. The taste still lingers in my mouth. It was exceedingly well-made.

It is called Bhinda in the Konkan region. I am somehow fascinated by the colour of kokum apart from its flavour. People in Kerala use it as well. In Maharashtra, moong dal amti with kokum and goda masala is legendary. It is a must try.

Kokum is used for its unique flavour and peculiar sourness that it gives to the dishes and hence used in Konkan Cuisine. A chef once told me an interesting way that kokum is used. Yes, Kokum butter, prepared from seeds is used in confectionery preparations. Some chefs have created unique European dishes using Kokum too.

Karavalli-Food-festival-image

Apart from its utility in the kitchen, kokum, owing to its anti oxidant and anti fungal properties, teats sores, prevents infection, improves digestion, treats constipation, and application of direct Kokum on skin removes all kinds of rashes and allergies.

Although it is available freely in Mumbai too, I still prefer getting my stock of kokum from Goa. It is fresh and flavoursome and I can be sure of the quality. Madgaon market is my favourite place to pick the best kokum.

So try using kokum in your culinary experiments, if you have not already. It is bound to tease your taste buds.

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