Kokum also known as Garcinia cambogia (Malabar tamarind) is a small South Asian fruit. The fruit looks like a small yellow or red pumpkin and is used in native South Asian condiments. It is popularly known for its fat-loss properties due to its hydroxycitric acid content.
Kokum is sprinkled over different dishes, used dried in curries or used as a spice to substitute for limes or tamarind. When kokum is added to food, it tends to be much more filling and satisfying of a meal. According to Ayurveda, kokum has a sour flavor which activates one’s digestion. Below is a common kokum recipe:
Ingredients: Kokum Green chilies Garlic Asafetida (Hing) Coriander Salt
Procedure: 1. Soak few kokum in water for about ½ an hour. 2. Chop coriander & green chilies. Crush 5 – 6 garlic cloves. 3. Add the above contents, hing & salt to kokum water 4. This goes well with rice or drink as an appetizer.