Kokum, also known as Garcinia indica, grows mainly along the Konkan coast, Goa, and parts of Kerala and Karnataka. The fruit is small, deep purple when ripe, and usually preserved by drying. The dried skins are commonly soaked in water before use and release a rich red colour along with a tangy flavour. Kokum has been used for generations in regional cuisines, particularly in Maharashtra, Goa, and coastal Karnataka.
Traditionally, kokum is valued for its digestive qualities and is considered to help reduce heaviness after meals. During monsoon months, when the body may feel sluggish and the appetite less predictable, kokum provides a light yet effective sourness that balances rich or oily food. It is used in drinks, curries, dals, and chutneys. Unlike tamarind, kokum gives a distinct flavour and a bright colour without adding excessive sharpness. Its inclusion in meals reflects both culinary tradition and an understanding of seasonal needs.
The following ideas explore practical and authentic ways of using kokum during monsoon. Each preparation draws from established regional practices but is explained in a way that can be adapted in modern kitchens across India.
1. Kokum Sherbet For Hydration
Kokum sherbet is one of the most refreshing uses of this fruit. The dried rinds are soaked in warm water until they soften, then blended with sugar, cumin powder, and black salt. The concentrate is stored in bottles and diluted with water before serving. During the humid monsoon, when dehydration can occur easily, kokum sherbet restores energy while also aiding digestion. Unlike heavy fruit juices, this drink feels light yet satisfying and is suitable for both adults and children.
2. Solkadhi With Coconut Milk
Solkadhi is a staple in coastal Maharashtra and Goa. It is prepared by combining coconut milk with kokum extract, seasoned with garlic, green chilli, and coriander. The dish is usually served with rice and fish curry, but it also works well with simple vegetable meals. During monsoon, solkadhi offers a cooling effect to the body and helps settle the stomach after a heavy meal. The natural pink colour of the drink comes from kokum and makes the dish visually appealing as well. Solkadhi demonstrates how kokum plays both a culinary and functional role in regional diets.
3. Kokum Dal For Everyday Meals
Adding kokum to dal is a simple way of enhancing everyday cooking. Toor dal or moong dal can be boiled with turmeric and later tempered with garlic, mustard seeds, and curry leaves. A few soaked kokum rinds are stirred in towards the end. The flavour is sour but gentle and balances the richness of ghee or oil. During monsoon, when heavy foods can feel difficult to digest, kokum dal offers comfort without being bland. This preparation is common in parts of Maharashtra and Karnataka, showing how regional cuisines have long understood the benefits of kokum.
4. Kokum Curry With Seasonal Vegetables
Seasonal vegetables such as lady’s finger, drumstick, and ridge gourd can be cooked in a curry base that includes kokum. The preparation usually begins with a masala of onions, coconut, and spices, which is simmered with the vegetables and finished with kokum extract. The sourness cuts through the natural sweetness of the vegetables and creates balance. In monsoon, when fresh green vegetables are widely available, kokum curry adds variety to the daily table and introduces depth of flavour that is distinct from tamarind-based curries.
5. Kokum Chutney For Snacks
Kokum chutney is a versatile accompaniment during the rainy season. Dried kokum skins are softened in warm water and ground with jaggery, chillies, cumin, and a touch of ginger. The result is a tangy and slightly sweet chutney that pairs well with pakoras, bhajiyas, or even dosas. In monsoon, when fried snacks are common, this chutney prevents the meal from feeling too heavy. It can also be spread on rotis or served alongside parathas for a simple yet effective flavour lift.
6. Kokum-Infused Rasam
In South Indian cooking, tamarind is often used as the souring agent for rasam. Replacing it with kokum creates a lighter version with a distinct taste. To prepare this, kokum rinds are soaked and added to a spice base of pepper, cumin, garlic, and curry leaves. The rasam is thinner than dal and is often enjoyed with rice or as a warm drink. During monsoon, when coughs and colds are common, kokum rasam offers warmth, aids digestion, and provides relief from heaviness in the body. Its sharpness is controlled, making it suitable for daily use.