kokum

So kokum is Goan, I had associated it with Andhra.

Kottayam fish curry- Fish in fiery red sauce « Salt and Pepper. 2007

I’ve one question though …. .the wet kokum is different from the original kodumpuli right?

Kottayam fish curry- Fish in fiery red sauce « Salt and Pepper. 2007

This is now kokum, which is used as a souring agent in cooking and for making sol kadhi.

Archive 2007-04-01 Abodh 2007

This is now kokum, which is used as a souring agent in cooking and for making sol kadhi.

A slice of Konkan in Mumbai Abodh 2007

This is now kokum, which is used as a souring agent in cooking and making kokum sherbet and sol kadhi.

Archive 2006-03-01 Abodh 2006

This is now kokum, which is used as a souring agent in cooking and making kokum sherbet and sol kadhi.

Sol Kadhi Abodh 2006

The solkadi turned out so incredibly tasty, and shocking-pink (!), because of the lovely newly-dried "kokum" sent by my aunt from the Konkan coast, which were so much better than the ones I usually buy from the store.

Archive 2007-10-01 Nupur 2007

In Indian cooking, we use so many different ingredients to add that tang: tamarind, mango powder, "kokum", and of course, fresh lemon and lime juice.

Archive 2007-03-01 Nupur 2007

Sol Kadhi is made from kokum which is readily available at any grocery stores.

Archive 2008-05-01 Abodh 2008

Sol Kadhi is made from kokum which is readily available at any grocery stores.

Sol Kadhi review Abodh 2008