29 March,2024 08:22 AM IST | Mumbai | Aakanksha Ahire
Kokum, also known as Garcinia Indica is cultivated in the western ghats of India. Photo Courtesy: one8Commune/Badmaash/The Leela
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Tingle your taste buds because it's the official season to relish kokum's tangy and sour goodness. Although summer for many is synonymous with mangoes, for this writer, summer screams kokum. Known for its refreshing properties, kokum is a popular summer fruit that is a favourite of most Mumbaikars.
The mere thought of sipping on iced Kokum Aagal, Sol Kadhi or even Kokum Sherbet is enough to salivate the mouth. Kokum, also known as Garcinia Indica is cultivated in the western ghats of India. It's a fruit-bearing plant. Kokum is mainly used in Indian cuisines as a souring agent. Kokum is also used to make refreshing beverages.
If you are someone who loves to indulge in the tangy flavour of this fruit, we bring you chef-special recipes that go beyond the usual kokum sherbet.
Beverages:
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Bambai Meri Jaan (cocktail) by Bensan Varghese, head mixologist at V& RO Hospitality, Badmaash
Varghese tells us that 'Bambai Meri Jaan' cocktail is a heartfelt homage to the ever-evolving spirit of the city. This blend pays tribute to Mumbai's diverse energy by marrying Tanqueray London Dry Gin with the richness of Cabernet Sauvignon wine, the lusciousness of kokum, and a splash of zesty lime juice, creating a symphony of flavours that dance gracefully on the palate. The cocktail is shaken with four drops of Stillabunt vegan foamer to elevate the taste, imparting a velvety texture and delightful frothiness.
Ingredients:
Tanqueray London Dry Gin - 45 ml
Cabernet Sauvignon wine - 45 ml
Kokum syrup - 15 ml
Fresh lime juice - 15 ml
Vegan foam/egg white - 4 drops
Method:
1. Add all the ingredients and shake using a shaker
2. Garnish the cocktail with any edible flower of your choice bitter
Ko-Plum by Anurag Godbole, wine sommelier and bar manager, Nksha, Churchgate
This cocktail brings back memories of Jaljeera with a twist of kokum and plum. This Cumin-infused gin is paired beautifully with kokum made in a reduction and the brine made of fresh seasonal plum.
Ingredients:
Cumin-infused gin - 50 ml
Malic acid - 10 ml (optional)
Plum brine - 30 ml
Kokum reduction - 25 ml
Plum foam as a top-up
Ginger soda - as required
For making kokum reduction
Ingredients:
Fresh seasonal kokum fruit pulp - 175 ml
Sugar syrup - 120 ml
Method:
1. Add kokum pulp into the pan and let it get warm.
2. Then add sugar and reduce it.
For making plum brine
Ingredients:
Plum - 250 gm
Water 150 ml
Apple cider vinegar - 150 ml
Sugar - 300 ml
Salt - a pinch
Method:
1. Add all the ingredients in a pan and simmer till all the sugar is melted.
For making the cocktail:
1. Add 50 ml cumin gin, 25 ml kokum reduction, and 15 ml plum brine and pour it into the icing jar, stir well.
2. Strain the mixture in high ball glass with a couple of ice cubes, top up with ginger soda and garnish with plum foam and edible flowers.
Summer Breeze by Manoj Alphonse, head mixologist, Bellona Hospitality, Ishaara
This drink is a kokum-infused whiskey yoghurt-clarified pre-batch cocktail. Alphonse says, "With a rich flavour profile that perfectly complements the silky smoothness of yoghurt clarity, our whisky is infused with the intriguing essence of kokum. Take a sip and enjoy this wonderful blend - a real celebration of summer's bright spirit and decadent delights"
Ingredients:
Kokum - 1 Bspoon
Whiskey - 55 ml
Yogurt - 90 ml
Salted jaggery syrup -10 ml
Orange zest for garnishing
Method:
1. Add all the ingredients together in a blender jar
2. Blend well and pour it carefully into the coffee filter to clarify
3. Once the clear batch of cocktails is ready serve in the lowball glass with a clear ice sphere.
4. Garnish with orange zest.
Dishes:
Aamsul Saar by Chef Sandesh Karalkar, sous chef, Fifty-Five East, Grand Hyatt Mumbai
Aamsul saar is a traditional Maharashtrian dish. It features mainly Aamsul (Kokum) combined with freshly pressed coconut milk. It has a tangy and spicy taste from the Aamsul (kokum), chilli and other ingredients balanced with creamy coconut milk. Overall, it offers a refreshing and comforting flavour in summer.
Ingredients:
Aamsul (Kokum) - 7-8
Grated fresh coconut - 400 gm
Green chillies - 2
Turmeric powder - 5 gm
Cumin powder - 10 mg
Garlic - 6-7 cloves
Ginger - 1 piece
Coriander leaves - 30 gm
Mustard seed - 5 gm
Asafoetida powder - 1.5 gm
Curry leaves - 10 -12
Oil - 30 ml
Salt to taste
Method:
1. Boil 50 ml water in a pan. Add Aamsul (kokum) into boiling water. Cook for five minutes.
2. Remove from heat and cool it down. In a grinder, add grated coconut, chilies, garlic, ginger, coriander leaves, cumin powder and turmeric powder.
3. Add 100 ml of water and grind into a paste. Strain this paste from a double strainer or muslin cloth and extract coconut milk.
4. Now strain cooked Aamsul (kokum) through a strain and collect Aamsul (kokum) extract in another bowl.
5. Mix Aamsul (kokum) extract with coconut milk. Add salt to taste and mix well. Garnish with coriander leaves and serve hot.
For the tadka:
|If you wish to give the saar a tadka, in a large pan, heat oil. Add mustard seeds, asafoetida powder, curry leaves and a mixture of coconut milk. Add some salt to taste. Cook on low heat for two minutes. Pour this tadka on the saar and relish.
Kokum Cashew Nut Pudding by Anagha Ramakant Desai, homechef and author of cookbook âFrom Aajis Kitchen'
Desai loves to relish a good Sol Kadhi during the blazing summer season. She says "Kokum is an essential ingredient in coastal cuisine. Besides Sol Kadhi and Sherbet, kokum is used in many other dishes. Cashew nuts are abundant in the Konkan region. We use cashew nuts in many dishes. This cashew nut pudding is a traditional recipe. When coated with kokum extract the flavours and richness of the pudding gets elevated. You must try this out."
For making the pudding
Ingredients:
Cashew nuts (soaked in hot water for two hours) - 1 cup
Coconut milk (preferably freshly squeezed) - 1 1/2 cups
Corn flour - 1 tbsp
Sugar - 5 tsp
Kokum agal (extract or concentrate) - 2-3 tbsp
Cardamom powder - 1/4 tsp
A pinch of salt
Oil for greasing
Method:
1. Grind the soaked cashew nuts in the mixer. Add salt, sugar, corn flour, kokum aagal and coconut milk to it and make a smooth paste.
2. Take the mixture in a pan and heat to boiling with continuous stirring.
3. Then pour the mixture into greased moulds and steam till set. Once set, cool in the refrigerator for two hours. Demould and serve with kokum sauce.
For making kokum sauce:
Ingredients:
Sugar - 4 tbsp
Water - 2 tbsp
Kokum aagal - 2 tbsp
Method:
1. Heat sugar and water together. After sugar dissolves and sticky syrup is formed, add kokum aagal and boil for a few more minutes.
2. Add this sauce to the pudding and enjoy.
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Kokum Rasam by Manish Sharma, executive chef, Radisson Blu Palace Resort and Spa, Udaipur
Kokum Rasam is a tangy and flavourful soup majorly prepared in South India. It features kokum as a key ingredient. This dish is especially popular during the summer season due to its refreshing and cooling properties.
Ingredients:
Dried kokum - 4 - 5
Jaggery - 1 small piece
Green chilli - 1
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Fenugreek seeds - 1/4 tsp
Red chilli - 1 - 2
Asafoetida - a pinch
Curry leaves - 5-6
Cooking oil - 4 tbsp
Salt to taste
Method:
1. Rinse well and soak the dried kokum in water for a minimum of 30 minutes. You can also use fresh kokum or kokum juice.
2. After soaking, transfer it into a container along with the soaked water. Add in some more water as per your requirement.
3. Also add in jaggery, salt and one slit green chilli.
4. Bring this mixture to a boil and continue boiling for 10 minutes under low flame. If you wish you can adjust the taste as per your requirement.
5. In the meantime gather all the ingredients required for tempering. In a pan, heat oil, add mustards, cumin, fenugreek seeds, red chilli, asafoetida and curry leaves. Add this tempering to the boiling rasam. Serve it with hot steaming rice or enjoy it as hot spicy soup.
Kokum Kingfish Curry by Chef Agnibh Mudi, one8 Commune
This dish mainly uses kokum as a souring agent. As mentioned earlier, kokum adds that extra flavour to most coastal dishes like the kingfish curry and tastes best when eaten with steamed rice.
Ingredients:
Fish fillets (like kingfish or mackerel/fresh fish) - 500 gm
Dried kokum (soaked in water before use) - 5-6 pieces
Finely chopped onion - 1
Chopped tomatoes - 2
Slit green chilies - 2-3
Ginger-garlic paste - 1 tsp
Turmeric powder - 1/2 tsp
Red chilli powder - 1 tsp
Coriander powder - 1 tsp
Cumin powder - 1/2 tsp
Salt to taste
Water
Fresh coriander leaves for garnish
Oil for cooking
Method
1. Soak the kokum in warm water for about 15-20 minutes until they soften.
2. In a pan, heat oil and saute the chopped onions until they turn golden brown.
3. Add the ginger-garlic paste and saute for a minute until the raw smell disappears.
4. Add the chopped tomatoes and green chillies. Cook until the tomatoes are soft and the oil starts separating from the masala.
5. Add turmeric powder, red chilli powder, coriander powder, cumin powder, and salt. Mix well.
6. Add the soaked kokum along with the water it was soaked in.
7. Let the curry simmer for a few minutes until the flavours meld together.
8. Gently place the fish fillets into the curry, making sure not to break them.
9. Cook the fish for about five to seven minutes.
10. Garnish with fresh coriander leaves. Serve hot with steamed rice or crusty bread.
Kokum hummus by Chef Arun Jadhav, head chef, Cafe Isvara
While we have tasted all kinds of hummus, this one is unusual and equally tantalising. Besides, the goodness of kokum and chickpeas together makes this dish healthy and perfect to elevate your snacking experience in summer.
Ingredients:
Boiled chickpeas - 190 gm
Garlic - 15 gm
Tahini - 25 gm
Salt - 5 gm
Black pepper - 3 gm
Ice water - as required to make a thick paste
Olive oil - 50 gm
Cumin powder - 30 ml
Lemon juice - 7 ml
Kokum paste - 15 gm
Method:
1. Grind all the ingredients into a fine paste
2. You can drizzle some olive oil over the hummus and enjoy it with either pita bread or tortilla chips
Kokum and mixed vegetable curry by Chef Arun Ramanunni Nair, executive chef, The Leela Ashtamudi - A Raviz hotel
Kokum and mixed vegetable curry is a delicious and tangy dish that combines the sourness of kokum with the freshness of mixed vegetables. This dish makes for a perfect meal during summer breaking the monotony of your boring sabjis and curries.
Ingredients:
Mixed vegetables (carrots, potatoes, cauliflower, green peas) - 1 cup
Dried kokum petals - 6-8
Coconut oil - 2 tbsp
Finely chopped onion - 1
Finely chopped tomatoes - 2
Slit green chillies - 2
Ginger-garlic paste - 1 tbsp
Mustard seeds -1 tsp
Cumin seeds - 1 tsp
Turmeric powder- 1 tsp
Red chilli powder (adjust to taste) -1 tsp
Coriander powder - 1 tsp
Garam masala -1/2 tsp
Salt to taste
Fresh cilantro leaves for garnishing
Method:
1. Wash and chop the mixed vegetables into bite-sized pieces. Set aside.
2. Place the dried kokum petals in a small bowl and cover them with warm water. Let them soak for about 15-20 minutes to soften.
3. Heat coconut oil in a pan over medium heat. Add mustard seeds and cumin seeds. Let them splutter.
4. Add chopped onions and green chillies. Saute until the onions turn translucent.
5. Stir in the ginger-garlic paste and cook for a minute until fragrant.
6. Add chopped tomatoes to the pan and cook until they become soft and mushy.
7. Add turmeric powder, red chilli powder, coriander powder, and salt. Mix well and cook for another couple of minutes.
8. Add the mixed vegetables to the pan and mix until they are coated with the spices.
9. Pour in the soaked kokum along with the water. Stir to combine.
10. Cover the pan and let the curry simmer on low heat until the vegetables are tender, stirring occasionally. If the curry becomes too dry, you can add a little water to adjust the consistency.
11. Once the vegetables are cooked, add garam masala and mix well. Taste and adjust seasoning if needed.
12. Garnish the kokum and mixed vegetable curry with fresh cilantro leaves. Serve hot with steamed rice or Indian bread like roti or naan.
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Kokum-infused Summer Gazpacho by Chef Ruffy Shaikh, senior sous chef, ITC Grand Central
This Kokum-infused Summer Gazpacho is a delicious and vivid cold soup that helps combat the heat. Traditional gazpacho is given a tropical touch with the inclusion of kokum. This Kokum-infused Summer Gazpacho combines refreshing and zesty flavours. The kokum infusion brings a delicate sourness and depth of flavour to the soup, bringing out the natural sweetness of the tomatoes and bell pepper. Overall, the flavour is citrusy, and refreshing, making it an ideal dish for hot summer days. Garnishing with fresh basil leaves gives a floral scent.
Ingredients:
Medium-sized tomatoes - 4
Cucumber - 1
Red bell pepper - 1
Red onion - 1
Garlic - 2 cloves
Olive oil - 2 tbsp
Red wine vinegar - 2 tbsp
Kokum (dried or fresh) - 3
Salt and pepper to taste
Basil leaves for garnishing
Method:
To prepare the kokum infusion
1. Soak kokum in warm water for 15-20 minutes to soften if using dried kokum.
2. Once softened, crush the kokum fruits with a fork to release the juices. Strain the kokum water into a small dish, discarding the sediments. Set the kokum-infused water aside.
To prepare the gazpacho base:
1. Cut the tomatoes, peel and dice the cucumber, dice the bell pepper and the onion, and mince the garlic cloves.
2. Add chopped tomatoes, diced cucumber, bell pepper, red onion, minced garlic, olive oil, and red wine vinegar in a blender or food processor.
3. Blend until smooth and then add the kokum infusion.
To prepare the final soup
1. Pour the kokum-infused water into the blender with the gazpacho base.
2. Blend briefly to incorporate the kokum flavour into the soup.
3. Season and chill the gazpacho with salt and pepper, to taste.
4. Place the gazpacho in a large bowl or pitcher and chill for at least an hour to enable the flavours to combine.
5. Ladle the cooled Kokum-infused Summer Gazpacho into bowls.
6. Garnish with fresh basil leaves and any desired toppings, like croutons, cubed avocado, or chopped fresh herbs.
