Ingredients of Kokam Soup

Nine dried kokam fruits

Two tablespoonful of ghee

One tablespoonful of chopped cilantro leaves

Four cups of water

Four curry leaves, fresh or dried

Two tablespoonful of chickpea flour

Two bay leaves

One-fourth teaspoonful of cinnamon

One-fourth teaspoonful of salt

One- fourth teaspoonful of ground cloves

Two pinches of black pepper

One tablespoonful of jaggery

Method of Kokam Soup
Soak the kokam fruits in one cup of water for nearly twenty minutes. Squeeze the water from the fruit several times and remove it from water. Put a saucepan on medium flame and heat it for some time. Then add ghee, curry leaves, cumin seeds, cilantro and bay leaves. Stir or shake the pan until the seeds pop. Pour the water in which the kokam fruits were soaked along with two more cups of water. Mix the chickpea flour with the last cup of water very well and then add to the soup. Stir continuously to prevent the formation of lumps. Add the cinnamon, black pepper, clove, salt and jaggery. Stir and boil for at least five minutes. Do not store this in a metal container because the acid in the fruit can react to the metal and can make soup bad.

The soup stimulates normal gastric fire and detoxifies the body toxins from the undigested food (ama). It is also an excellent blood cleanser. If taken before meals the soup works as an appetizer and is digestive if taken after meals. It is also good for diarrhea, swellings, heart troubles, swellings, hemorrhoids and worms. It also acts an anti-allergic agent in skin rash.