Healthy Kokum Aamsul Spice Benefits
Kokum is a tasty fruit of the Konkan region.
One of the red fruit commonly used in Konkani cuisines.
It is used to make delicious sherbet which has cooling properties and helps digestion.
Multiple names in India know it
Kannada: ಮುರ್ಗಿನ murgina,
Indian tallow tree
Tamil : Murgal, Murgalmera
Konkani: भिरींड bhirind कोकम
Malayalam: കാട്ടമ്പി kaattampi, കൊക്കം
Marathi: भिरंड bhiranda, भेरंड bheranda, कोकंबी kokambi, aamsul, कोकंब kokamba, रातंबा ratamba, तांबडा आंबा tambada amba रातंबी ratambi,
Sanskrit: वृक्षामला vrikshamla
There is a popular ingredient in many Indian dishes, especially fish curries.
The fruit has a sour and slightly sweet taste that helps balance the spices in the curry.
It is also rich in antioxidants and vitamin C, which can help to boost your immune system.
It is also used to prepare curry, chutney, pickles, etc. Its benefits are many, and it is a healthy fruit.
It is rich in antioxidants and vitamins. It boosts immunity and helps fight infections.
It is good for the heart and circulation. It lowers cholesterol levels and prevents heart diseases.
Kokam also aids in weight loss.
So, include Kokam in your diet and enjoy its many health benefits!
Healthy Kokam Fruit
Here are just a few:
1. It is rich in antioxidants, which can help protect your cells from damage and promote good health.
Garcinia Indica has many benefits that make it a great addition to your diet.
2. It is a good source of fiber, which can help keep you regular and help lower cholesterol levels.
3. It is a wonderful natural source of vitamin C, which is important for immunity and skin health.
4. It contains ellagitannins, which have been shown to have anti-inflammatory properties.
5. Some studies suggest that its extract may help boost weight loss efforts by increasing metabolism and fat burning.
Butter obtained from this fruit seed is called Kokum tel or Kokum Butter.
Ingredients for Kokam Kadhi recipe (Sol Kadhi)
1 cup kokam (garcinia indica) pulp
1 cup coconut milk
1/4 teaspoon turmeric powder
1/2 teaspoon red chili powder
Salt to taste
For the tempering:
One tablespoon of ghee or oil
One teaspoon of mustard seeds
One teaspoon of cumin seeds
A pinch of asafoetida (optional)
2-3 dried red chilies, broken into pieces
2-3 garlic cloves
Instructions on how to cook
1. Combine the kokum pulp, coconut milk, turmeric powder, red chili powder, and salt in a bowl and mix well.
2. Heat the ghee or oil in a pan over medium heat.
Add the cumin seeds and let them fry for a few seconds. Add the mustard seeds and let them splutter and pop.
3. Add the asafoetida (Hing) if using dry red chilies, and fry for a few more seconds.
Add the garlic cloves and fry until they turn light brown.
4. Add the fried ingredients, fodni in Marathi with the above mixture, to the coconut milk in the pan and stir well.
5. Serve it with a bowl of steamed rice or flatbreads. Enjoy!