The second guessing game was fun, though not as much as the first. People went berserk with the imaginative concoctions for the Pudina Juice, but this time, everyone just stuck to names of fruits/veggies. Playing it safe I guess! I hope to keep give you all something engaging like this once in a while. So Kokum juice it was this time! Nivedita got it right 🙂
Kokum is believed to be very healthy, and cooling as well. The Kokum fruit contains rich amounts of anti-oxidants that bind with free radicals and prevent oxidative damage to body cells. They also promote cell regeneration and repair. Kokum seeds contain a high percentage of oil that freezes to form Kokum butter. Kokum butter is extensively used in the pharmaceutical and cosmetic industry as it works wonders on dry, chapped, sensitive, irritated or burnt skin. Kokum butter is rich in healthy fats like stearic and oleic acids and can also be used as edible oil. Extracts from the Kokum fruit are traditionally used to relieve gastric problems like acidity, flatulence, constipation and indigestion. Kokum juice is a healthier and far more refreshing option as compared to commercial bottled drinks. I believe it acts as an appetite stimulant and also has anthelmintic properties too. Kokum juice is especially popular during scorching summer months as it has a cooling effect on the body and shields the body against dehydration and sunstroke. It also helps in bringing down fever and allergic reactions. So there you go, all this being said, it should prompt you to make some of this for yourself to cool off in this scorching heat. What’s more, it tastes yummy too!
You should be able to procure dry Kokum seeds in any supermarket, without much difficulty.
- Dry Kokum seeds – 4-5 nos for each glass of juice
- Jeera/Cumin seeds – 1 tsp (dry roasted and powdered)
- Sugar – 1 tsp
- Salt – 1/4 tsp
- Water – 1 glass
This proportion is for one glass of juice. Increase all ingredients appropriately to suit your requirement.
- Soak the dry kokum seeds overnight, or for about 6-8 hours. If you wish to make it sooner, then soak in hot water for about 4 hours or till they get soft and squishy.
- Once the seeds soften, nicely squish them and extract the pulp. The more you squish them, the tangier your juice gets, so work accordingly.
- Discard the skin once you have extracted the pulp.
- To the pulp, add sugar, salt, jeera powder and adequate water. Stir well.
- Serve chilled for a refreshing drink. Makes for a wonderful summer-soother!
This one too is going straight to my very own event ‘Serve me Some – Juices, Shakes, Smoothies‘ which is going on all this month. I’ve received some wonderful entries so far. Go on and rush in yours if you haven’t already…15 more days to go!