Kodampuli (also known as gambodge, Malabar tamarind, fish tamarind, and mistakenly as kokum) is a fruit used to add sourness to curries in Kerala.
Where does the kokum tree grow?
This tree is commonly known as “kokum butter tree”, “mangosteen oil tree” or “brindonia talllow tree”. This fruit-bearing tree has culinary, industrial and pharmaceutical uses. In India, kokum is widely grown in tropical forests of the Western Ghats in Konkan, Goa, Kerala and south Karnataka.
What is kokum in Malayalam?
Kokkam (Malayalam: കൊക്കം)
Is kokum and Malabar tamarind same?
Kokum is also called Malabar tamarind and is used extensively in Kerala and additionally in Konkani and Maharathi cusine. We ensure it is packed well and sealed in kraft paper bag to ensure it’s freshness and longevity.
Is kokum better than tamarind?
Both, while used for their acidic properties, have completely different flavour profiles. Tamarind has a sharper tanginess, while kokum is defined by a more mellow, almost floral tart taste. Use kokum in curries, dals and beverages and add a unique flavour from Goa to your dishes.
Is kokum and Kudampuli same?
Many people seem to think so. But they are different though belonging to the same family. The former is used in Marathi and Konkani(Goan) cuisine.
Is kokum salty?
Seasoning should be checked as they are quite salty. Beware of biting on a stone as a few are often left in the skins. You can store dried kokum in an airtight container for about a year.
What are the benefits of kokum?
The kokum fruit is a powerhouse of rich nutrients. Kokum is packed with many essential vitamins such as vitamin A, vitamin B3, vitamin C and minerals such as calcium, iron, manganese, potassium and zinc. It also contains a good amount of folic acid, ascorbic acid, acetic acid, hydroxycitric acid and fibre.
How do you use Malabar tamarind?
Kudam puli or Malabar tamarind rind is usually sun dried and then smoked to a dark brown or black colour and is then used to prepare a drink, which is claimed to burn fat. Usually, to make the drink the rind is first washed and then soaked in some water for about 10 or 15 minutes.
How do you cook with kokum?
Culinary Uses
It is used as a slightly sour spice in recipes from Maharashtra. Kokum yields a peculiar flavour and blackish red colour. It is also used in cuisine from Gujarat, where it is frequently used to add flavor and tartness to dal (lentil soup) for flavor balance, and parts of South India.
Is kokum acidic or alkaline?
Is kokum alkaline or acidic? Kokum is likely alkaline when raw and fresh and acidic when dried, processed or canned. Fresh fruits typically have an alkaline pH level.
Is kokum and mangosteen same?
Kokum is sometimes confused with mangosteen fruit. They are similar only till the point of belonging to the same family – The genus Garcinia which itself has under its wing over 435 species! The binomial name for Kokum is Garcinia Indica and that of Mangosteen is Garcinia mangostana.
Is kokum a citrus fruit?
Kokum is a dark purple to black, sticky and with curled edges fruit. It is often halved, and dried seeds are visible in their chambers like a citrus fruit. It is usually available as a dried rind, resembling a thick plum skin. When added to food it imparts a pink to purple colour and sweet/sour taste.
What is Kerala tamarind?
This Kerala Tamarind is a small pumpkin or lemon-shaped fruit cultivated along Western ghats and the coastal areas of Kerala and Karnataka. Garcinia cambogia is the scientific name of the fruit and it’s also known by the name brindle berry, Malabar Tamarind, goraka and fish tamarind.
Does kokum reduce Pitta?
Kokum having Ushna(hot) in nature but when making its juice with cooling ingredients and sugar candy. It is perfect for reducing heat and inflammation, it is an ideal antidote for the Pitta dosha. Drinking kokum infused water helps expel heat, counter acidity and relieve sunstroke in the summer season.
What are the side effects of Garcinia?
Common Side effects of Garcinia include:
Nausea.Upset stomach.Diarrhea.Headache.Dizziness.Dry mouth.
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