Kokum Curry
A tangy and refreshing Goan curry made from dried kokum fruit and creamy coconut milk. This flavorful curry is a perfect digestive and pairs beautifully with steamed rice and seafood.
For 4 servings
5 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the Kokum Extract
- b.In a bowl, combine the dried kokum pieces with 1.5 cups of warm water.
- c.Let it soak for about 20 minutes until the kokum pieces soften.
- d.Using your hands, squeeze the softened kokum pieces thoroughly in the water to release their pulp and tangy flavor.
- e.Strain this liquid through a fine-mesh sieve into a separate bowl, pressing down on the solids to extract all the juice. Discard the remaining kokum pulp.
- 2
Step 2
- a.Prepare the Tempering (Tadka)
- b.Heat the coconut oil in a medium-sized pot over medium heat.
- c.Once the oil is hot, add the mustard seeds and allow them to splutter, which should take about 30 seconds.
- d.Add the chopped garlic, slit green chilies, and curry leaves. Sauté for about a minute until the garlic becomes fragrant and lightly golden.
- e.Stir in the hing (asafoetida) and cook for another 10 seconds.
- 3
Step 3
- a.Simmer the Curry Base
- b.Carefully pour the strained kokum water into the pot with the tempering.
- c.Add the turmeric powder, grated jaggery, and salt. Stir well to combine.
- d.Bring the mixture to a gentle simmer and cook for 3-4 minutes, allowing the jaggery to dissolve and the flavors to meld together.
- 4
Step 4
- a.Incorporate Coconut Milk
- b.Reduce the heat to the absolute lowest setting.
- c.Slowly pour in the thick coconut milk while stirring continuously to prevent curdling.
- d.Gently heat the curry for another 2-3 minutes until it is warmed through. Do not let it come to a boil.
- e.Once heated, turn off the heat immediately.
- 5
Step 5
- a.Garnish and Serve
- b.Garnish the curry with freshly chopped coriander leaves.
- c.Serve warm with steamed rice, fried fish, or as a digestive drink.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1To prevent the coconut milk from splitting, never boil the curry after it has been added. Always heat it on a very low flame.
- 2For the most authentic and creamy flavor, use freshly extracted thick coconut milk (first press).
- 3The balance of tangy, sweet, and spicy is key. Adjust the amount of jaggery and green chilies to suit your personal preference.
- 4This curry tastes even better the next day as the flavors have more time to develop and deepen.
- 5Ensure your kokum is of good quality. It should be dark purplish-black and pliable, not overly dry or brittle.
Adapt it for your goals.
Sol Kadhi
To make Sol Kadhi, a popular digestive drink, simply chill the prepared curry in the refrigerator for a few hours. Serve it cold in small glasses.
Shrimp Kokum CurryShrimp Kokum Curry
For a non-vegetarian version, add 200g of cleaned and deveined shrimp to the simmering kokum water in Step 3. Cook for 3-4 minutes until the shrimp turn pink before proceeding to add the coconut milk.
With GingerWith Ginger
Add 1/2 inch of finely chopped or grated ginger along with the garlic in the tempering step for an extra layer of pungent flavor.
Why this is on our healthy list.
Promotes Healthy Digestion
Kokum is a traditional remedy for digestive issues like acidity and indigestion. The active compound, Garcinol, helps soothe the digestive tract and improve gut health.
Natural Body Coolant
This curry, especially when served chilled as Sol Kadhi, acts as a natural body coolant, making it an excellent choice for hot climates to prevent dehydration and heatstroke.
Rich in Antioxidants
Kokum, turmeric, and garlic are packed with antioxidants that help combat oxidative stress and protect the body's cells from damage by free radicals.
Anti-inflammatory Properties
The compounds in kokum, turmeric (curcumin), and garlic have potent anti-inflammatory effects, which can help reduce inflammation in the body.
Frequently asked questions
Kokum is a fruit from the mangosteen family, native to the Western Ghats of India. When dried, its rind is used as a souring agent in cooking. It has a unique tangy, slightly sweet, and astringent flavor, distinct from tamarind.