Kokum

Kokum, (If you're wondering how to pronounce it, just  say 'coke-yum' without pronouncing the /Y/ ),aslo called 'Ratamba', is a tropical fruit, mainly grown on India's Western ghats and is harvested from March through May.The fruit is a vibrant one, changing colours from green to yellow to red throughout its growth, with it's skin finally turning a deep maroon upon ripening. Both the skin and the flesh are consumed in entirety.

Since the fruit is not available all year round,the skins are dried and stored.The dried version is called 'Amsul' (and that's pronounced as ' Umm-full', replacing /F/ with an /S/ ).

Another common preparation of the fruit is called Agal (This pronunciation is difficult to explain in english,since the language doesn't pronounce /ळ/ ,But the closest equivalent would be 'A-gal'),which you get by extracting the juice of the fruit.My grandma uses a sugared syrup, which is diluted and used in a couple of recipes, like Solkadhi or Kokum Sarbat.

The fruit is commonly used as follows:

Amsul is usually added to dishes to add an acidic zing.Common examples include Okra Bhaji ,Usals and Amtis (An Indian daal preparation)

Kokum is therapeutic in nature and is used to treat acidity.I have seen my Grandmother treat acidity rashes by rubbing soaked Amsul on the affected area.

Kokum oil is extracted from the fruit's seeds and is usually sold as a white oblong shaped ball, called Kokum Tel in Marathi.It remains solid at room temperature and is melted and applied to cracked or dry skin.This is a highly effective age-old moisturiser and works better than most moisturisers, even today.

Kokum Sarbat

Kokum is a delicious tropical fruit that is preserved to last throughout the year in a variety of forms like dried skins or sugared syrups.If you want to know more about kokum, click Here

Heres one super easy apetizer that you can whip up in minutes using the sugared syrup.

Solkadhi

Solkadhi, (Pronounced 'soul-curd-he') is a delicious appetizer using coconut milk as the base ingredient.