When the heat comes rolling along, in killing waves, it's time to take out your best ammunition. Yup, we need the cooling magic of kokum, a tiny sour tropical fruit, in all our foods and drinks. Everything from traditional beverages to chatpata curries could so do with a shot of kokum.
Manisha Deshpande Kotian's classic Chandraseniya Kayastha Prabhu or CKP-style dish, made from white field beans, doesn't use onions and gains its tanginess from the kokum and its sweetness from the jaggery. Coconut adds yet another dimension. Valacha Birda is meant for days when you desire simple food that goes well with steamed rice and chappatis.
Please find the recipe here: Valacha Birda
You're probably bored of typical desserts. Switch things up with a kokum-flavoured sweet dish! Try this unique cheesecake that's a refreshing fusion dessert -- creamycheesecake + zingy kokum. Chef Avinash Kumar shares his delightful take on this show-stopping treat.
Please find the recipe here: Kokum Cheesecake
Mayur Sanap rolls up his sleeves, heads to the rasoiee-ghar and perfects the ultimate coastal cooler made with coconut milk and kokum. Light, creamy and exciting with a pinch of spice, it soothes the stomach and refreshes the soul -- especially on blistering summer days. Serve it after a hearty meal.
Please find the recipe here: Chilled Solkadhi
If you're a seafood lover on the lookout for something special, Anita Aikara's curry with bombil is a total coastal delight -- crispy fried Bombay duck (bombil) is popped into a rich, spicy, coconut-based curry spiked with kokum.
Please find the recipe here: Bombil Fry Curry
Kokum Aloo by Nadiya Sarguroh is a zesty snack that pairs perfectly with your evening tea. Bursting with the bold, sour notes of kokum and the comforting bite of potatoes, it’s a simple yet flavourful dish you’ll want to keep making.
Please find the recipe here: Tangy Potatoes
Chef Jerson Fernandes creates a chaat that is a playful chaos of textures and deliciousness. Soft, boiled tapioca pearls are tossed with kokum extract, crunchy veggies and a blend of chaat masala, giving standard chaat a refreshing rebirth. Light yet flavour-packed, it’s an ideal summer snack that’s both filling and gut-friendly.
Please find the recipe here: Tapioca Kokum Chaat
Amita Manral whips up prawns that are tossed in chopped fried capsicum, aromatic spices, like garam masala, curry leaves and a hint of kokum for that Khatta Kick. This dish is light, juicy and bursting with coastal charm and works wonderfully whatever way you want it -- as a side, starter, main course or a spicy evening bite!
Please find the recipe here: Stir-Fried Prawns
Kokum Squash is a Goan drink that uses a sweet concentrate made from sun-dried kokum peels, perfect for whipping up an instant summer cooler says Rohini Cardozo e Diniz.
Please find the recipe here: Kokum Squash