Kokum, a little cherry-like summer fruit, is red in color and deepens to purple when ripe. it’s widely found within the Western Ghat region of India. This is often one among the most reasons why they’re mostly utilized in the cuisines of Gujarat, Maharashtra, and coastal states of Southern India. The fruit is sour with a faintly sweet aroma and is employed as a spice. When added to food it imparts a purple-ish color. Some cuisines also use it as a preferred substitute for tamarind in curries and other dishes. Aside from getting used for cooking and as medicine, they’re widely wont to make plush Kokum sherbet also.
Moreover, Kokum has numerous health benefits because it is rich in antioxidants, essential nutrients, vitamins, and minerals required by the body. Kokum oil and butter also are extracted from its seeds and regularly utilized in making chocolates and sweets. It also finds itself in many beauty products of skin and hair.
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Furthermore, during this post we’ll be watching Kokum fruit’s nutritional facts, health benefits, and therefore the best ways to consume kokum.
Nutritional Facts of Kokum
Kokum may be a warehouse of a spread of essential nutrients, which helps keep your body healthy.
100 grams of Kokum contains:
Apart from the above nutrients, the Kokum fruit also contains:
Acetic Acid – an important nutrient for your body that regulates the blood glucose levels.
Ascorbic acid – Improves your immunity system and acts as an antioxidant agent for your body.
Manganese – Improves your bone health and may help with diseases like arthritis. It also regulates blood glucose levels and acts as an anti-inflammatory agent.
Hydroxycitric Acid – Naturally reduces your appetite, and prevents any cravings or hunger pangs. A tremendous component for all of your diet foods.
Health Benefits of Kokum
#1 Remedy for Acidity
Kokum is an age-old homemade fix for acidity. Dried Kokum consumed during a sherbet or juice form can help reduce acidity. Simply add sugar, salt, and chilled water to dried Kokum to form delicious kokum sherbet to alleviate acidity.
#2 Improves Digestion
Kokum shields the helpful gut bacteria within the body, aiding digestion. it’s anti-bacterial in nature and counteracts the harmful effects of certain bacteria that cause indigestion, dysentery, constipation, ulcers, bloating, nausea, and flatulence. Kokum may be a natural remedy for all such gastric ailments.
Kokum has tremendous anti-inflammatory powers. It are often directly applied to sores, rashes induced by allergies, and burns to appease the inflamed skin. It also has anti-allergic properties. It stops histamine formation by effectively decreasing a body’s pH level.
#4 Rich in Antioxidant
Garcinol may be a powerful antioxidant that’s harvested from Kokum. it’s known to be anti-cancer in nature and aids in cell regeneration. It scavenges free radicals and protects from carcinogenesis.
#5 Power-Packed with Nutrients
Kokum contains several important nutrients like vitamin A, vitamin B3, vitamin C, vitamin Bc , calcium, iron, potassium, and zinc. It also provides the body much- needed dietary fiber that helps lower cholesterol, improves bowel health and assists in weight loss. It does this by keeping you feeling full for an extended time. This helps you avoid overeating and gaining weight. It’s also great for pregnant women because it helps relieve nausea, vomiting, and cooling down the body.
#6 Anti-aging properties
The antioxidants in Kokum impart its natural anti-aging properties. It helps in beautifying your hair and skin by repairing and regenerating cells. the traditional medicinal practice of Ayurveda uses Kokum extensively from relieving atrophic arthritis to healing cracked heels. Kokum butter is often mixed with soaps and creams to rejuvenate and refresh the skin by improving its elasticity.
#7 Beat the warmth
Kokum is indigenous to several tropical regions where for hundreds of years people have used this fruit to stay the warmth cornered. Consuming it as a relaxing sherbet or juice helps keep the body cool and refreshed. Summers are often exceptionally harsh in tropical areas. So, fruits like Kokum are natural low-caloric thanks to keep your body hydrated and healthy.
Best thanks to Consume Kokum
Kokum is extremely versatile. It are often consumed after drying or infusing with water or only eating it as a fruit. a bit like tamarind, it are often wont to provides a tangy twist to anything. it’s added to coconut flavored curries, fish curries, dals, chutneys, pickles, ladies finger/bhindi and potato dishes. Even kokum petals are utilized in cooking, and that they impart a stunning sourness to any stew they’re added to. Below are some Kokum inspired recipes rooted within the Indian cuisine.
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Prep Time:15 mins; Cooking Time:30 mins
Kokum curry may be a traditional Goan recipe that’s usually served with rice. It needs the subsequent ingredients: –
7 kokum fruits
1 tablespoon ajwain
7 dried red chilies
5 black peppercorns
2 tablespoon salt
½ cup coconut
Grind together ajwain, chilies, black pepper, and coconut together during a blender.
Add the graceful mixture during a pan.
Put in kokum fruit.
Let it simmer within the pan for half an hour. Keep stirring in between.
Serve hot with rice.
Prep Time:25 mins; Cooking Time:10 mins
Kokum kadhi is one among a sort because it doesn’t use either curd or besan- both ingredients that are essential to a daily kadhi. this is often a delicious Goan interpretation of the famous North Indian dish of kadhi. you’ll need the subsequent things: –
20 kokum fruits
2 tablespoons green chilies
2 tablespoons salt
1 tablespoon oil
2 tablespoons jeera
5 curry leaves
2 tablespoons finely chopped garlic
2 dried red chilies
1 cup coconut milk
Mix kokum, green chilies, salt and about 2 cups of water during a bowl.
Let the mixture soak for 15 mins.
Strain the mixture. Moving forward only the kokum water are going to be utilized in the recipe. The Kokum and green chilies are often disposed of.
Heat oil during a pan and add jeera.
Once jeera starts spluttering add curry leaves, red chilies, and garlic. Cook on a medium flame for about 5 mins.
Add the already prepared kokum water, coconut milk and salt to the pan. Mix everything and cook on a medium flame again for five mins.
Serve hot with boiled rice.
Prep Time: 10 mins; Cooking Time: 30 mins
This Marathi dish may be a winsome combination of tur dal and Kokum. This traditional dal recipe is extremely healthy and straightforward to form. You’ll need the below- mentioned list of ingredients: –
2 cups tur dal
1 tablespoon turmeric powder
2 tablespoons salt
1 tablespoon mustard seeds
5 curry leaves
4 green chilies
2 tablespoons goda masala
2 tablespoons coconut
2 tablespoons jaggery powder
7 kokum fruits
Pressure cook the tur dal. Also, add some salt and turmeric powder within the cooker.
Let it whistle 4 times before taking it off the flame.
The dal must be mushy.
Prepare a separate pan. Heat some oil in it.
Add curry leaves, mustard seeds, green chilies, and turmeric powder. Stir well.
Sauté for a couple of minutes then add the mashed tur dal within the pan.
Add goda masala, coconut, jaggery, and Kokum.
Cook on a medium flame for quarter-hour .
Garnish with ghee and cilantro if desired.
Serve hot with rice.
This tangy fruit has been blessed umpteen nutrients which may help keep your body healthy. This fruit can combat symptoms of aging, function a remedy for acidity, helps keep your body cooler, helps you reduce , and improves digestion. This tangy delight is additionally celebrated in many regional Indian cuisines for its delicious taste and overwhelming health benefits.
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