Kokam Aagal Recipe
This tangy extract, derived from Garcinia indica, not only enhances the flavor of Solkadhi but also offers numerous medicinal properties.
2 spoons
For 4 people
Difficulty
Easy
Taste
Unknown
45 kcal
in 109g
Protein:
1g
Fats:
2g
Carbs:
6g
Cholesterol:
mg
Sodium, Na:
2400mg
Potassium, K:
180mg
Garcinia indica, known by various names such as Kokum, Amsol, or Bindin, is a tangy fruit native to India. Used widely in culinary traditions, its extract, Kokam Aagal, adds a distinctive flavor to dishes like Solkadhi, a popular Konkani drink.
Ingredients
4
250 grams Garcinia indica fruit seeds
6 tbsp Salt
Garcinia indica fruit peels as per needed
Tips
Adjust salt and chili according to personal taste preferences.
Ensure Garcinia indica peels are properly dried to prevent spoilage.
Store aamsule in an airtight container for long-lasting freshness.
Directions
In a bowl, combine Garcinia indica fruit seeds and 6 tbsp salt. Allow it to sit for 3-4 hours.
Squeeze out all the water from the seeds. Then, soak the Garcinia indica fruit peels in this water overnight.
The next morning, remove and squeeze out the peels. Sun-dry them for 3-4 days until fully dried to prepare aamsule.
The remaining water is the aagal, essential for making solkadhi.
For solkadhi, mix coconut milk (watery consistency) with 1-2 tbsp of aagal.
Add salt, chopped ginger, and green chili to the mixture. Stir well.
Solkadhi is ready to be served!
Notes
Avoid excessive consumption for individuals with acidity issues.
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