Kokum - Kodumpuli (also known as gambodge, Malabar tamarind, fish tamarind) is a small fruit like a cherry tomato that is red in color and turns purple when ripe. This sun-dried variety has culinary applications.

It has a sour taste with a slightly sweet aroma. When added to food, it imparts a pink to purple color and a sweet and sour taste. It is a preferred replacement for tamarind in curries and other dishes.

Dried kokum must be soaked in water to extract the pulp, which is added to food to impart a sour taste.
The process is similar to that for extracting tamarind pulp from dried tamarind.

The quality of dried kokum is reflected in the deep color, among other things. The deeper the color the better the kokum.

Kokum has the same acidic properties as tamarind and is used as a base in coconut curries, dals and vegetable dishes, fish dishes, etc.

The effect in fish curry is completely transformative. It just wouldn't be the same without it. Like white wine in or with a fish stew, kodumpuli compliments the natural sweetness of fish and gives it something to play against.

Use

Take a portion of kokum and put it in a bowl. Then pour hot water over it and let it soak for a while. Take the kokum and then knead out the moisture. Strain the liquid and use it in the dish.

Black kokum.

 

Energy value/Calories: 1369.1 kJ/ 327 kcal

Fat: 3.4 g

Of which saturated: 0.1 g

Carbohydrates: 72 g

Of which sugars: 3 g

Fiber: 8.8 g

Protein: 2.2 g

Salt: 0.7 g

Sodium: 280 mg

 

100 g, 200 g.

 

This product is packaged and/or stored in a company that also processes products containing nuts, peanuts, mustard, celery, sesame, shellfish, soy, sulphites, fish and molluscs. Despite all precautions, it is possible that this product contains traces of these allergens.

 

Store in a cool, dark and dry place. Perishable after opening.

 

Recyclable.