kokum, is a fruit-bearing tree that has culinary, pharmaceutical, and industrial uses. The outer cover of this fruit is dried in the sun to get kokam or aamsul. It is used as a slightly sour spice in many cuisines of Udupi. Kokum yields a unique flavour and blackish red color, best substitute for tamarind in many curries.
Kokum juice is said to be digestive and body coolant, so perfect homemade drink for summer. In this juice I have added jaggery for sweetness, as I always prefer to use jaggery over sugar. In fact you can use honey too. Bright red colored, sweet and tart healthy kokum juice is a best alternative to store bought ones. Read on and enjoy the goodness of this juice.
Kokum Juice | Kokum Juice Recipe
Servings: 4 cups
Ingredients
- Dry kokum - 5 to 10
- Jaggery- Medium mango sized
Instructions
Preparation
- Wash and soak dry kokum in a cup of water for 30 minutes.
Method
- Grind kokum finely along with half cup of water in a blender or food processor.
- Strain the juice using a hand strainer. You can use the base of a glass or other blunt object to press the mash and extract as much juice as possible from the strainer.
- Dilute jaggery in half cup of water and add the same to kokum juice that is extracted. Depending on your taste buds, add additional water.
- Kokum juice is ready. Serve chilled with an ice cube in it.
Note
- You can substitute jaggery by sugar too. I prefer jaggery over sugar, so used the same.
- Adjust sweetness as per your preferences.
