Kokum Squash (Birinda) Sugarfree – 700 ml

Kokum Squash (Birinda) Sugarfree, derived from the kokum fruit (Birinda), is a lesser-known squash variety with a tangy and slightly sweet flavor. Native to India, particularly in the coastal regions, kokum is prized for its refreshing taste and its medicinal properties, often used to cool the body. As it’s sugar-free, this version of kokum squash is a healthier alternative for people managing blood sugar levels or those seeking a low-calorie beverage.

Ingredients: Concentrated Kokum juice, acid regulator 330, Preservative Class II

Quantity: 700 ml (900 g to 1000 g approx.)

Making Birinda Kadi or Sol Kadi using Prakrithi’s Sugarfree Kokum Squash:

Birinda Kadi (also known as Kokum Kadi or Sol Kadhi) is a popular and refreshing coastal dish from Goa made with kokum and coconut milk. You can use Prakrithi’s sugar-free kokum squash to simplify the process while still achieving the authentic flavors. Here’s a recipe for making Birinda Kadi using sugar-free kokum squash:

Ingredients:

• 2 tablespoons sugar-free kokum squash (adjust as per taste)
• 1 cup fresh coconut milk (or canned coconut milk)
• 1-2 green chilies, slit (optional)
• 1/4 teaspoon cumin seeds (jeera)
• 1-2 garlic cloves, crushed
• 5-6 curry leaves
• 1 tablespoon oil (preferably coconut oil)
• Salt to taste
• Fresh coriander leaves (for garnish)

Instructions:

• Prepare the base: In a mixing bowl, pour 2 tablespoons of sugar-free kokum squash. Adjust the quantity based on your desired tartness. Add a little water if needed to dilute the squash.
• Add Coconut Milk: Slowly pour in the fresh coconut milk and mix well with the kokum squash. Stir thoroughly until the two combine to form a smooth, pinkish liquid.
• Seasoning: In a small pan, heat 1 tablespoon of oil on low heat. Add cumin seeds and let them splutter. Add crushed garlic, curry leaves, and green chilies (if using). Sauté for a minute or until the garlic becomes golden and aromatic.
• Combine with Coconut-Kokum Mixture: Pour the seasoning (tempering) over the coconut-kokum mixture and stir. Add salt to taste and mix everything together.
• Garnish: Finally, garnish with freshly chopped coriander leaves.
• Serving: Serve the Birinda Kadi chilled as a refreshing drink, or you can also serve it as a side dish with steamed rice or Goan-style fish curry.

 Preparing Kokum Juice:

• Dilute the concentrate: In a glass, add 2-3 tablespoons of Prakrithi’s kokum squash concentrate. Adjust the quantity based on how strong you want the flavor.
• Mix with water: Pour cold water into the glass and stir well until the concentrate is fully mixed.
• Add salt (optional): For a tangy twist, add a pinch of salt or black salt, which enhances the flavor.
• Add ice: Drop in a few ice cubes to make it extra refreshing.
• Garnish (optional): Garnish with a few mint leaves for a fresh aroma. Enjoy your chilled instant kokum juice!

As it’s sugar-free, this version of kokum squash is a healthier alternative for people managing blood sugar levels or those seeking a low-calorie beverage. Its natural tartness and tangy flavor can be enjoyed without the added sugars, making it a guilt-free and nutritious choice for a refreshing drink.