It’s made with just a few spices and no added preservatives
If ever one has dined in the coastal regions of the Western Ghats, you surely must have come across a small bowl with red colour soupy texture. Well, that for the world is Kokum. A wild fruit that is found in abundance in the Western Ghats of Goa, Konkan, Kerala, and south Karnataka, is also an integral part of their cuisine. There is hardly any meal that goes without gulping down the Solkadi, made from dried Kokum. The preparation involved for the kokum served during meals is on the spicier side. But there are also other ways of consuming Kokum, one such is sharbat. The Kokum Sharbat made using sugar and some other spices off the kitchen shelf will make for a nice summer drink.
Kokum is also known by its scientific name Garcinia Indica. It is a plant that is indigenous to the tropical forest regions of India as it is found in abundance there. The places of the Western Ghat highland regions have consumed Kokum as an integral part of Indian culinary history for centuries.
Since Kokum has been growing in the wild lands of India for centuries, there are historical proofs of this red cherry looking like fruit being used for medicinal purposes. There have been mentions of Kokum being used in Ayurveda to cure acidity and gas problems in the stomach.
In fact, one of the popular commercial usages of Kokum is done for Kokum butter. This butter is widely used by cosmetic companies for making beauty products.
Here’s the recipe for Kokum Sharbat.
There can always be variations to the making of kokum syrup, but keeping it simple and straight works wonders for the body during summers. On top of that with the addition of sugar, this Kokum juice makes it different from the traditional ones hence more appealing to the kids. It can even be garnished with a bit of cumin powder to add extra flavour.