At least once in your life, you’ve likely come across the concept of a digestive beverage accompanying every meal. This practice carries unique significance within each culture. And today, I bring to you something fitting this description, Goan Kokum Solkadhi recipe. This renowned and highly popular digestive drink hailing from Goa is particularly cherished during the summer months. Let’s see how this artilce will help you to find the health benefits of Kokum Soldkadhi and how it aids in weight loss.
Kokum is a tropical fruit native to the Western Ghats region in India and is known for its versatility and health benefits, especially Kokum juice benefits. Kokum juice is extensively used in different referencing recipes like Kokum juice sharbat, Goan Kokum Solkadhi, etc.
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What is Kokum?
Kokum, scientifically called Garcinia indica, is an incredible fruit that originates from India and is known by different names depending on where you are. In English, it’s sometimes referred to as the Goa butter tree or kokum butter tree. It’s fascinating how its names span across various languages and cultures – it’s called Bheranda in Marathi, Vrikshamla in Sanskrit, Punarpuli in Tulu, Murgal-masala in Tamil, and more. This fruit mostly grows along the Western coasts of India, although you can also find it in certain parts of the Eastern and North-Eastern states.
Kokum is not just any ordinary fruit; it might actually hold a key to a healthier life. Its many qualities make it a promising player in the world of preventive medicine, with the potential to help fight against a range of diseases.
What are the benefits of Kokum?
Kokum holds multiple roles that reflect its versatile nature. While it’s widely known for its culinary applications, such as adding flavor to dishes and aiding in fish preservation (a practice called Colombo curing), Kokum has transcended the kitchen. It’s a key ingredient in making refreshing beverages, contributes to creating cosmetics, and is even woven into traditional practices.
But perhaps the most significant arena in which Kokum shines is Ayurveda, the ancient Indian system of medicine. With a plethora of potential uses, Kokum has become a prized gem in Ayurvedic practices. Its versatility is harnessed to address various health concerns, making it an essential component in this holistic approach to well-being.
In fact, a plethora of scientific studies have brought Kokum’s remarkable attributes to light. Delving into its composition, we find a treasure trove of phytochemicals such as garcinol, hydroxy citric acid (HCA), cyanidin-3-sambubioside, and cyanidin-3-glucoside. These compounds, each with unique prowess, have been meticulously isolated from Kokum and showcased in published research.
The exciting part? Kokum isn’t just about taste; it’s a powerhouse of health. Its credentials include being an antioxidant champion, a guardian against obesity, an ally against arthritis, a soother of inflammation, a warrior against bacteria, a protector of the liver and heart, a mood lifter, and an anxiety easer. These aren’t just theoretical notions; these effects have been observed in controlled lab environments (in vitro) and living systems (in vivo).
As you encounter Kokum, whether through its tangy taste in foods, its role in preserving fish, or its soothing presence in Ayurveda, you’re stepping into a world where tradition, culture, and nature intermingle to provide many benefits.
Goan Kokum Solkadhi Recipe
Goan Kokum Solkadhi RecipeCourse: Post MealCuisine: GoanDifficulty: Easy
This Solkadi is calorie-free and can help you shade some calories by accelerating the fat loss and helping you in your weight loss journey. Hydroxy citric acid (HCA) present in the Kokum causes fat loss by increasing the release or availability of serotonin in the brain, suppressing the appetite. Plus, it inhibits pancreatic alpha-amylase and intestinal alpha-glucosidase, leading to a reduction in carbohydrate metabolism.
Kokum – 10 nos
Chili – 1 nos
Garlic – 2-3 cloves
Ginger – pinch of
Salt – To taste
Hing – ¼ teaspoon
Green coriander – according to preference
- Take 10 Kokum pulp into a bowl and add approximately 250 ml of water.
Note: For fresh pulp or if you are soaking for a longer time than usual, cold water can work, but if you are about to serve the Kokum Solkadhi within 30 min or using older pulp, use hot water to extract the goodness of Kokum.
- Mix a bit, keep for 10-15 min, and add salt and hing according to taste and chopped green chili, garlic, and ginger.
- Mix everything and keep it aside for around 30 min for the flavor development and extraction of minerals and vitamins from Kokum pulp.
- Once 30 minutes are done, sieve it and collect the liquid portion with the flavor of all the ingredients added to it.
- Ad this movement, garnish it with some chopped green coriander leaves, and serve the Solkadhi; it’s ready for your consumption.
- You may add more water to the Solkadhi if the flavor developed is quite strong and you want a diluted version.
Nutritional benefits kokum solkadhi
The nutritional benefits of kokum or kokum juice are immense since it hardly gives you any calories and contains goodness of vitamins and minerals. It also has different pharmacological activities as antioxidant, anti-obesity, anti-arthritic, anti-inflammatory, antidepressant, and Cardioprotective. If you consume this solkadhi regularly with your meal, your digestive system will be improved, and you will be shielded to some extent from the disease mentioned above. All in all, the kokum juice and kokum solkadhi is a health tonic you can prepare from the ingredients readily available inexpensively around you.