Ayurvedic kokam soup is regarded as a healthy diet as the fruit Kokam is high in vitamin C, low in fat and calories, low sugar and high in fibre. If this soup is taken before meals it works as an appetizer and is digestive if taken after meals. Ayurvedic kokam soup is easy to make and can be prepared at home.

Ingredients of Ayurvedic 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 Preparing Ayurvedic 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.

Benefits of Ayurvedic Kokam Soup:

•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 diarrhoea, swellings, heart troubles, hemorrhoids and worms.
•It also acts an anti-allergic agent in skin rash.