What is kokum used in konkani cuisine?

Kokum, also known as Garcinia Indica, is a key ingredient in Konkani cuisine, primarily used for its tangy and slightly sour flavour. Here's how it's used:

1. As a souring agent: Kokum is a natural alternative to tamarind and lemon. It's used to add a distinct sourness to:

* Curries: Kokum is often added to fish curries like Fish Curry with Kokum and Sol Kadhi, a refreshing drink made with coconut milk and kokum.

* Stews and Gravies: Kokum can be used to add a tangy note to vegetable stews and meat gravies.

* Pickles: Kokum is a popular ingredient in pickles, lending a unique sour and slightly sweet flavour.

2. In desserts:

* Kokum sherbet: A popular summer drink, this refreshing beverage is made with kokum, sugar, and spices.

* Kokum fudge: This sweet treat is made with kokum pulp, sugar, and nuts.

3. For its health benefits:

* Rich in antioxidants: Kokum is believed to be a good source of antioxidants, which help protect the body from damage caused by free radicals.

* May help regulate cholesterol levels: Studies suggest that kokum may help lower cholesterol levels, but more research is needed.

4. Other uses:

* Dye: Kokum pulp can be used as a natural dye for fabrics.

* Medicinal purposes: Kokum has been used in traditional medicine for treating digestive problems, skin infections, and other ailments.

Overall, kokum is a versatile ingredient in Konkani cuisine, used for its flavour, health benefits, and traditional significance.