Kokum | Purnarpuli | Birinda

Kokum, also known as Punarpuli in Kannada and Birinda in Konkani, is made from the sun-dried shells of the kokum fruit. When soaked in water overnight, it yields a tangy and sour juice, which can be further diluted with water and sweetened to make a refreshing drink.

Apart from being a popular summer beverage, kokum is also used in cooking to add a distinctive sour taste to dishes. The juice can be boiled and tempered with spices to prepare a hearty rasam, or used as a souring agent in curries and gravies.

Kokum is a versatile ingredient that is widely used in households across India, especially during hot summers. Its tangy and refreshing taste makes it a popular alternative to other souring agents like tamarind or lemon juice.