Ratamba / रतांबा / Kokum / Garcinia indica Choisy

Other Names

Status & Habitat

Status: Vulnerable
Habitat: Tree
Occurrence: Forest lands, riversides and wastelands
Season of Availability: Monsoon and post-monsoon.
Geography: Western Ghats
Method of Propagation: Seed and Vegetative propagation
Part used for Propagation: Seeds collected from fresh fruits and stem cuttings and grafting

Raw: Yes
Ripe: N/A
Both Raw & Ripe: N/A
Dangerous Form to Consume: N/A
As Food: Fruit can be eaten raw or juiced; outer portion can be dried and used in sabji; dried outer portion is also used to make syrup which is used as a concentrate.
As Medicine: Tender leaves are crushed with buttermilk to treat headaches; fruit juice helps with hives and allergies; kokum juice is taken to treat sore throat.
Cooking Without Prior Boiling: Not required
Boiling Before Cooking: Not required
Pickling: Yes
Brining: N/A
Fermenting: N/A
Drying for later Consumption: Yes
Overall Method: Fruit can be eaten raw or juiced; outer portion can be dried and used in sabji; dried outer portion is also used to make syrup which is used as a concentrate.

Tribal Wisdom: Tender leaves are crushed with buttermilk to treat headaches; fruit juice helps with hives and allergies; kokum juice is taken to treat sore throat.

Tribal Recipe / Usage: Solkadi:
Soak kokum pods in warm water for 30 to 45 minutes. Extract the juices and retain the water. Crush green chili, cumin seeds, garlic, coriander leaves, and salt together. Blend freshly grated coconut with water to make a smooth paste, then strain it to obtain coconut milk. Mix the extracted coconut milk with kokum concentrate, crushed spices, and adjust seasoning. Garnish with mint leaves or chopped coriander and serve chilled.