The sour taste helps in digestion, helps to cleanse the tissues and it also helps in the absorption of minerals. That’s why sour taste has a lot of importance in culinary spheres. One such star sour foods used extensively in Maharashtrian cooking and the entire Konkan that is Maharashtra, Gujarat, parts of Kerala and the Kannada region, is Kokum.
Kokum is also known as Garcinia indica and related to Garcinia cambogia. Garcinia cambogia became popular as a weight loss ingredient. Kokum became an all the rage culinary ingredient of Maharashtra. To some extent, it can also boast of its weight loss properties.
Therapeutic value of Kokum
Besides its culinary value, Kokum is also well known for industrial uses and its remarkable therapeutic uses. It contains B complex vitamins such as niacin, thiamin, and folic acid plus high levels of Vitamin C; it is a good source of magnesium, potassium and manganese. But it is the hydroxy citric acid aka HCA content that makes it a winner. HCA is a source of it being a weight loss ingredient.
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But it is a Culinary Delight
Kokum is extensively used by people in Konkan coast, particularly Maharashtra and Kerala to provide sour taste to food. It acts as an alternative to tamarind and is a local souring agent for many of the dishes. Kokum is popularly used in Kerala in their local fish curries.
So here’s a list popular dishes made from Kokum
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Taste the exciting flavor of homely spice and tart of Kokum. It is a very homely dish that has rustic flavors as highlights and the Malabar tanginess making it different from regular kadhi.
Stuffed Potato Dal Dhokli
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Dal Dhokli is an all-time popular dish that is made in Maharashtra and Gujarat. The soft strips of wheat flour dough are cooked in lip-smacking dal stuffed with a spicy and succulent potato mixture.
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It is an interesting twist to humble sabudana khichdi. The transformation using Kokum as the secret ingredient will leave you wanting for more. It is an excellent dish even when you are fasting. The dish can also be topped with the peanut-potato mixture and faraali chivda.
Maharashtrian Papdi and Moong Dal Vadi Subzi
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A very home style recipe that can be added to your comfort food list as well. But the overall feel and taste of this dish are very exotic with all the spices. A traditional Maharashtrian Papdi and Moong Dal Vadi Subzi can be enjoyed with humble chapatis.
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A lot of options are available in the aisle of the supermarket. But we bet that nothing can beat the taste of the pulpy texture, pristine aroma and naturalness of a fresh Kokum Sherbet made at home.