Dry Kokum (Konkan Coast)

The Story

“Kokum (Garcinia indica) is the souring agent used in Konkan, Malvani, and certain Kerala coastal cuisines — fruity, slightly salty, with a deep crimson colour and a flavour that's lighter and more complex than tamarind. It's used in sol kadhi (the pink digestive drink of Goa and Konkan), in Mangalorean fish curries, and in certain Kerala kalan and olan recipes. These are sun-dried, salt-cured kokum from a small supplier in Ratnagiri.”

Ingredients

How to Use

Soak 2-3 pieces in water to make sol kadhi. Add directly to fish curries. Use in place of tamarind in certain recipes.