Kokum is one of the star ingredients in Goa after coconuts. It has a distinctive sour flavour with a hint of sweet and is used in many dishes of this beautiful state. It is available in markets fresh or sundried.
Goans love sipping from a glass filled with cold kokum juice or using kokum to add a sour note to their food. It can be used in pickles and gravies. The local markets of Goa will have fresh Kokum during the summer. If you’re not here for the summer, you can always go for dried kokum.
Health benefits
– Can boost intestine health
– Decreases appetite and can help in weight loss
– Decreases inflammation
– Has cooling properties
– Boosts heart health
– Good for digestion
– And more…
Dishes that use Kokum:-
Sol Kadhi
This tangy drink is popular in Goa. It is usually drunk during lunch/dinner or mixed with rice.
Ingredients:
10 dried Kokum
1 cup grated coconut
1½ cloves garlic
1½ green chilli (chopped)
¼ inch ginger piece (chopped)
Salt to taste
Coriander leaves
Method:
Put Kokum in warm water and keep aside for 30-40 minutes.
Then squeeze the kokum juice out. Discard the pulp.
Blend the coconut, ginger, garlic, and chillies together with a little water. Squeeze the paste till the milk comes out and keep aside.
Blend the paste again with ½ cup water, squeeze out the milk and add it to the previously extracted milk. Try to get out as much milk as you can by blending the paste with water and squeezing it at least 2 times more.
Add the kokum juice to the extracted coconut milk. Leave aside for 30 minutes to 1 hour.
Put coriander leaves on top and enjoy at room temperature or chilled.
Goan Khatkhate
Khatkhate is a mixed vegetable stew.
Ingredients:
½ cup toor dal (yellow pigeon peas)
3 drumsticks (cut into 2-inch pieces)
1 carrot (cut into pieces)
1 tsp cumin seeds
8 curry leaves
1 tsp coriander powder
½ tsp turmeric powder
1 tbsp jaggery
8 teppal berries/ triphal berries/ Sichuan pepper (crushed)
5 dried kokum petals OR marble-sized ball of tamarind
½ cup raw banana
1 radish (cut into pieces)
4-5 dry red chillies
½ cup ridge gourd
½ cup pumpkin (chopped into pieces)
1 cup grated coconut
Salt to taste
Method:
Boil 3 cups water and put in the toor dal. Let it cook for 5 minutes.
Grind the coconut, chillies, turmeric, and jaggery with a little water.
In a little water, cook the carrot, banana, ridge gourd, radish for roughly 10 minutes. Then add the drumsticks and cook till soft.
Heat oil in a pan, put the cumin seeds and let it fry for 10 seconds. Then throw in the curry leaves. Add the coconut paste after a few seconds.
Then, add the dal.
Lastly, put in the cooked vegetables, triphal berries, coriander powder, kokum, and salt. Let it cook for a few minutes till ready.
Goan Dal
Ingredients:
1 cup toor dal (yellow pigeonpea)
4 kokum
1 tomato (chopped)
2 dry red chillies (chopped)
2 tbsp ghee
1½ tbsp garlic (chopped)
1 green chilli (slit vertically)
¼ tsp asafetida
1 tsp mustard seeds
1 tsp cumin seeds
Salt to taste
Method:
Wash the dal and boil in a pressure cooker with 2½ cups of water (2-3 whistles).
Heat the ghee in a pan. Put in the mustard seeds and then the cumin seeds.
Put in the chillies and garlic.
Add the turmeric and asafetida.
Put the tomatoes and let it cook.
Put the pan’s contents into the dal.
Add kokum and salt.
Let the dal boil and then enjoy with rice and pickle.
SHERYL GONSALVES | NT GoGoaNow
Featured Events
Carpe Diem Art Gallery, Majorda, will be hosting ‘The Artist Acquaintances 2024’, a weekly artist camp cum group art exhibition till November 30.
The Waves International Short Film Festival (WISFF) will be held from December 6 to 8 in Panaji. As part of this festival, short film submissions are invited from emerging filmmakers and industry professionals. The deadline for submission is November 3. Entries are also invited for the 60 Hours Film Challenge, which will be held from November 25 to 28, 2024. Details: +918080696872.
Featured Blog
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‘Rediscover Goa’ with Airbnb and experience the true beauty of the sunshine state
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Tour Goa in a helicopter!
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An unforgettable culinary journey
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The marigold man of Goa
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Goa-based musician ‘Discokid’ to perform at Serendipity Arts Festival 2023
Among the eight exceptional music artists handpicked for the B-side Music Production Residency programme, ‘Discokid’, a Goa-based musician will be performing at the Serendipity Arts Festival 2023. The 11-day workshop concluded in Olaulim recently and was organised by the Serendipity Arts Foundation. The eight artists namely Dzerouengmit Lepcha, Fatima Hakeen (Discokid), Lenix Lobo, Hasan Shahrukh, Govi, Ashel Unger, Rushaki Ghosh and Medhaj Dempo, delved deep into the intricacies of music production using Ableton Live, a digital audio workstation during the residency, which formally culminated on October 20. The residency was mentored by industry experts, including Jay Pei, Megha Balani, SHFT and Puneesh Suri. Fatima Hakeen aka ‘Discokid’ is a musician and producer based out of Goa and has been featured in well-known online music shows like Mixmag Goa and Worldwide FM. Over the eleven-day intensive program, the participants explored a myriad of techniques, from working with audio clips and MIDI basics to advanced production methods, honing their skills and collectively broadening their creative horizons. “Each participant brings a unique flavour to the table: from Dzerouengmit Lepcha’s soulful melodies to Discokid’s groovy beats, Lenix Lobo’s experimental sounds and Govi’s fusion of Carnatic vocals with indie and alternative genres. Hasan Shahrukh, with his expertise in […]
Glow of Epiphyllum – Brahma Kamal flowers of Goa
Recently, I came across a news story about a record-breaking bloom of 28 Brahma Kamal flowers in Goa. The spectacular sight of its prolific blossoms in the video took me on a trip down memory lane. We, too, had this beautiful plant in our garden, lovingly tended by my grandmother. Commonly referred to as ‘Bramhakamal’ in Goa and likely across the country, this plant is scientifically known as Epiphyllum Oxypetalum. Belonging to the Cactaceae family, it is an exotic plant native to the rainforests of Central and South America. Interestingly, it has no botanical connection to the true Bramhakamal species, scientifically named Saussurea obvallata, which is found and revered in Uttarakhand and the Himalayan regions. The slight resemblance between Epiphyllum Oxypetalum and the original Bramhakamal may explain the confusion between the two. Also known as the Dutchman’s Pipe Cactus or Queen of the Night, this flower truly lives up to its regal title. In our garden, this plant held a special place in my heart. Its slightly puffed, elongated leaves distinguished it from the other greenery. The celestial blooms appeared rarely, usually between July and September. One of the most unique aspects of this flower is how it unfurls its […]
