Kokum juice is not only delicious but it also has several health benefits. Ayurvedic physicians have long used kokum to treat sores, prevent infection, improve digestion, alleviate diarrhea and constipation, lessen arthritis pain, cure ear infections and heal stomach ulcers. Kokum is also another fruit available plenty at the end of winter season. They are plucked and dried / semi dried and stored for year round usage. They have just to be soaked in water and squeezed properly to extract kokum juice out of them. They are then sieved and used as juice or added in making of saar / kadhi. The dried ones are also added to curries to bring in the tangy flavour. They are many a times added to fish curries too.
** To Prepare Juice : Put one cup of semi dried kokum in a glass microwave bowl and add 3 cups of water to it. Bring all to a boil for about 4-5 minutes. Let stand for some time. When cool enough, mash the kokum in the same water with hands to remove as much juice as possible. Strain and add the kokum once again in the same glass ware and add 3 cups of water and bring to a boil for 3-4 minutes. Repeat and mix the strained juice to the first extracted juice. Add sugar as per requirement and mix well. Put it in the fridge to cool. Serve chilled.
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