Kokum is a tropical summer fruit with a sharp tangy taste. The small round kokum fruit is red in colour when on the tree but the colour changes to deep purple, almost blackish when it is ripe and dried. The kokum tree is indigenous and extensively found along the Western Ghats in India. You will find the dried kokum fruit is often used in various traditional preparations in the cuisines of this region mostly as a souring agent. Chilled kokum juice is had as a delicious and cooling summer drink. In fact all parts of the kokum fruit including its seeds is very rich in its nutritional content and has the power to benefit your body in many ways, building your natural immunity.
As per experts, it is quite effective in weight loss. The phytochemicals called Hydroxy citric acid (HCA) present in Malabar tamarind makes it possible. It has the ability to burn fat and also suppresses appetite. It works by blocking an enzyme called citrate lyase, which is used by the body to make fat. As per study, it helps in weight loss by releasing the hormone serotonin in the brain, which makes you feel less hungry.
Other Health Benefits Of Malabar Tamarind
Malabar tamarind is a gift of nature which has benefitted humans a lot without them realizing it. The sourness in most dishes is attributed to the Malabar tamarind. Weight loss is not the only health benefit that the Malabar tamarind has. It can easily be termed as a ‘superfood’ due to the amazing health benefits that it offers other than weight loss. Read the benefits below and consider including the tamarind in your diet:
- Reduces Inflammation
- Decreasing Insulin levels
- Helps in controlling blood sugar
- Boosts digestive process
- Releases happy hormones
- Controls the cholesterol in the body
- Helps protect against stomach ulcers
- Improves cardiovascular health
- Boosts energy
- Detoxifies the body
- Strengthens the bones
- Helps in inducing sleep
- help you lose weight faster
How To Consume Garcinia Combogia or Kudam Puli For Weight Loss
Kudam puli or Malabar tamarind rind is usually sun dried and then smoked to a dark brown or black color and is then used to prepare a drink, which is claimed to burn fat. Usually, to make the drink the rind is first washed and then soaked in some water for about 10 or 15 minutes. Then you can take some water in a stainless steel or clay pan and transfer the soaked kudam puli to it. Cook this for some time, until the water comes to a boil. Allow it to cool down and filter the drink into a jar. Consuming this drink 30 minutes before each meal, may help you lose weight faster.
Side Effects Of Eating Malabar Tamarind
Though the Malabar tamarind is known to be effective in weight loss therapy, there are a few side effects that may be associated with it. Though the positives clearly outnumber the negatives, there are some important side effects that one must be aware of. The most common side effects may include any of the following:
- Liver damage
- Skin problems
- Digestive issues
It is highly recommended to consult a doctor before any amount of the tamarind is taken. Since it is a herbal supplement, it may cause side effects is combined with other supplements such as iron and calcium. Further, the Malabar tamarind is highly effective for diabetic patients which is why it must not be taken by diabetes patients who are already on diabetes medication. A similar caveat can be applied for cholesterol patients on medication who intake the tamarind for its additional health benefits. Pregnant or nursing ladies are also advised against taking the Malabar tamarind.
How Much Tamarind To Consume In A Day?
The important thing about Malabar tamarind, or any health supplement for that matter is not to overconsume it. Most dieticians recommend a quantity of 500 grams of Malabar Tamarind. This can be had up to three times a day. An important thing to note is the fact that the rind must be had before the meal and not after it. There should be a gap of at least 30-60 minutes before every meal that the Tamarind water is consumed.
Malabar Tamarind Drink
- Boil 4 cups of water in a saucepan. Add 2-4 pods of Malabar tamarind to it. Cook it for some time and bring water to a boil. Allow it to cool down, and strain the drink in a jar. Consume it 25-30 mins before every meal and feel the difference in weight.
Kudampuli Fish Curry
- Grated coconut
- Chili powder
- Coriander powder
- Turmeric powder
- Green chili
- Curry leaves
- Coconut oil
- Clean and cut the fish into medium pieces.
- Grind coconut, chili powder, coriander powder, turmeric powder and make a smooth paste.
- Add green chili, curry leaves, kudampuli extract and salt and water
- Marinate the fish with the paste
- Place an earthen pot on the stove and put the mixture into it.
- Keep the flame high till the curry boils.
- Once the curry boils, pour coconut oil to it.
- Cook it for 5 minutes then reduce the flame.
- Remove from flame as the curry thickens enough.
VEGETABLE CURRY, KUDAMPULI MURINGAKKA CURRY
|Ready in||35-45 minutes|
- Drumsticks – 2 medium sized
- Potato – 1 medium sized
- Tomato, large sized – 1 Nos, cubed
- Chopped Onion – 1 cup
- Finely chopped Ginger – 1 Teaspoon
- Finely chopped Garlic – 1 Teaspoon
- Green Chilies – 1 Nos, slit
- Curry leaves – 2 sprig
- Mustard Seeds – ½ Teaspoon
- Fenugreek Seeds – ⅛ Teaspoon
- Malabar tamarind/Kudampuli – 2 small pieces
- Coconut oil – 2 Tablespoon + 1 Tablespoon
- Water as required
- Salt to taste
For Coconut Masala Paste:
- Grated Coconut – 1 cup
- Red chili powder – 1 – 1 ½ Teaspoon, adjust
- Coriander Powder – 1 Teaspoon
- Turmeric Powder – ½ Teaspoon
- Fenugreek Powder – ¼ Teaspoon
- Water – ¾ cup
- Peel potato skin, wash well and cut into 1 inch length strips. Set aside.
- Scrape the drumsticks using a knife, to remove the outer dark green layer. Wash and cut into 2 ½ inch long pieces. Set aside.
- Grind together the ingredients mentioned in ‘For Coconut Masala Paste’ and make a fine paste. Set aside.
- Heat 2 tablespoon of coconut oil in a pan, splutter mustard seeds.
- Then add in the fenugreek seeds and saute for few seconds.
- Now add in the chopped onion, green chillies, half of the curry leaves and saute until the onions become translucent on medium heat.
- Add in the chopped ginger, garlic and saute until the raw smell disappears on low-medium heat.
- Then add in the drumsticks pieces, potato slices, cubed tomato and saute until the veggies are slightly wilted.
- Now add in the coconut masala paste, gambooge, enough water, salt and mix well.
- Cover and cook until the veggies are cooked well and oil separates on low-medium heat.
- Add in the remaining curry leaves, 1 tablespoon of coconut oil and gently mix the curry.
- Remove from heat, close the pan for 10-15 minutes. Serve warm.