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About Recipe
Kakarakaye koora, Pavakkai Kuzhambu, Karela torkari |
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Wholesome meal made with kokum & coconut served with spiny gourd crispies Kokum and coconut chitranna with spiny gourd crispys is one the splendid rice preparation in India that is very easy to prepare. This is an awesome dish to eat, full of flavors and savor. The sweetness of coconut and tang of kokum blended together gives an exotic amalgamation of flavors to the cooked rice. This kokum and coconut chitranna goes well with crispy fried spiny gourd.
The taste of kokam is slightly sweet but acidic. It has a juicy exterior. The dried kokum peel tastes exceptionally sour with no traces of sweetness. It is generally used in making various preparations to give a tang to the dish. Kokum is mainly used as a souring agent just like tamarind. It has a fruity and tangy flavor. When kokum is mixed with rice it gives a nice tang to the rice. Chitranna is prepared is various ways but this is an excellent variations that should be included in your menu.
Do try this recipe and enjoy its explicit tastes.
Recipe : Kokum & Coconut Chitranna with Spiny Gourd Crispys
Ingredients:
Directions:
Kokum is a popular and a graceful tropical tree that grows mainly in the Konkan, Malabar and Kanara region of Western India. Kokum is scientifically known as Garcinia Indica or also called as Amsool or Sol. The Kokum tree blooms from November to February and the fruits ripen in April-May. The Kokum fruit (ratamba) looks very similar to the small variety plum and is dark purple color when ripe. The fruits are harvested when ripe and only the rind is preserved by drying in the sun which is the Kokum.
Sometimes salt is also rubbed onto the rind to speed up the drying process. Kokum fruit is considered to act as a Cholagogue, and is also used in treatment of skin rashes caused by allergies. Kokum fruit is steeped in sugar syrup to make Amrut-Kokum, and is used to avoid sunstroke. While buying kokum, look for soft, pliable rinds. Good quality kokum is dark purple in color. Another element of kokum is the kokum butter, an excellent emollient and is now used by cosmetics industry for lotions, creams, lip balms and soaps.
Kokum butter has fairly high meting point, considered one of the most stable exotic butters (Shea butter, cocoa butter, etc) and hence doesn’t need refrigeration. It is extracted from the kokum seed and is supposed to reduce degeneration of skin cells and restore elasticity. Do make fresh foods daily to satisfy your craving and stay healthy too. For more scrumptious and appetizing recipes, click on: www.vahrehvah.com My rating: 4 stars: ★★★★☆ 1 review(s) You could always reach me at my below links:
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kusuma namaduri Posted on Mon Sep 14 2015
kokum ante anti sanjay garu receipe bagundi kokum amiti chepandi pls?
Reply 0 - Repliesraiderrob672 Posted on Mon Sep 14 2015
I have a very good elderly friend who is from New Deli. he has had several stokes so is unable to cook for himself and can't remember what goes in certain dishes. I would like to cook him a meal that he might have grown up on. what would you rec
Reply 0 - Replieskusuma namaduri Posted on Mon Sep 14 2015
sanjay garu naku basmati rice cook cheyadum correct measuing chepandi?
Reply 0 - RepliesMango Vinay Posted on Mon Sep 14 2015
Bro, you are awesome. I like your cooking...?
Reply 0 - RepliesDeepa Sreeram Posted on Mon Sep 14 2015
Absolutely delicious preparation! Thanks a bunch! Lovely way to prepare Kantola :-)?
Reply 0 - Replies
Kzkhan Posted on Mon Sep 14 2015
ha first?
Reply 0 - Replies