Kuji Thekera - Sun Dried CoCum - 100 g
Kokum or cocum is categorised under the 'Kool King' of Indian fruits. The outer cover of the fruit is dried under the sun and used a spice in many North-eastern, Goan, Karnataka cuisines and even some parts of Maharashtra. In most of these cuisines it is used as a replacement for tamarind. Being slightly sour in nature it compliments the curries beautifully. It is aptly categorised as part of the 'Kook Kings, because the sherbet made from this fruit acts as a cooling agent. Made in Assam
Weight: 100 g
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Weight: 100 g
STAY HEALTHY WITH KOKUM/COCUM
* Keeps your heart healthy: Kokum is rich in dietary fibre and low in calories and contains absolutely no cholesterol and saturated fats. It also contains high levels of vitamin C that acts as a powerful antioxidant. Kokum is loaded with magnesium, potassium and manganese that protects against heart disease and also aids in control of blood pressure.
* Acts as a digestive aid: Kokum is widely used to combat myriad digestive problems like constipation, acidity and flatulence. It contains hydroxycitric acid (HCA) that acts as an appetite suppressant. Its anti-helmintic properties help in removal of worms like ascaris from the stomach.
* Aids in weight loss: This juicy berry contains HCA that acts as a hypocholesterolaemic agent. It suppresses the activity of the enzymes responsible for conversion of calories into fat. It induces weight loss by hindering with the process of lipogenesis (fatty acid synthesis).
* Boosts your brain activity: Kokum is found to exert positive effects on the brain by helping in the neuronal growth process. It also prevents damage to the brain by nullifying the action of the free radicals.
* Builds your immunity: Kokum enhances your immune function by acting as a powerful anti-oxidant and anti-inflammatory agent. Garcinol, an active constituent present in kokum is found to posses an anti-carcinogenic property that helps in suppressing the production of reactive oxygen species responsible for the cancer.
Kokum Kadhi Recipe (by Tarla Dalal)
* 24 to 25 kokum * 2 tsp finely chopped green chillies * salt to taste * 1 tbsp oil * 2 tsp cumin seeds (jeera) * 4 curry leaves (kadi patta) * 1 tsp finely chopped garlic (lehsun) * 2 whole dry Kashmiri red chillies , broken into pieces * 1 1/2 cups coconut milk (nariyal ka dhoodh) For The Garnish 2 tbsp finely chopped coriander (dhania) For Serving Joha rice Method: * Combine the kokum, green chillies, salt in 1½ cups of water in a deep bowl, cover with a lid and keep aside to soak for 15 to 20 minutes. * Strain the kokum using a strainer. Keep the kokum water aside and discard the kokum and green chillies. * Heat oil in a non-stick kadhai and add the cumin seeds. * When they crackle, add the curry leaves, garlic and red chillies and sauté on a medium flame for a few seconds. * Add the coconut milk, kokum water and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. * Garnish with coriander and serve hot with rice.