Authentic Kokum & Beetroot Cooler Recipe – Summer Indian Drink

Last Updated on 2 months by Neha Deshmukh

Authentic Kokum & Beetroot Cooler Recipe – Summer Indian Drink

Hey everyone! If you’re anything like me, you’re always on the lookout for a refreshing drink to beat the Indian summer heat. And trust me, this Kokum & Beetroot Cooler is a total game-changer. I first stumbled upon a version of this drink during a visit to my grandmother’s village, and I’ve been perfecting it ever since. It’s tangy, slightly sweet, beautifully colored, and incredibly cooling. Let’s get into it!

Why You’ll Love This Recipe

This isn’t just another summer drink; it’s a little slice of Indian tradition with a healthy twist. It’s naturally vibrant, packed with goodness, and so easy to make. Plus, it’s a fantastic way to use beetroot – beyond just sabzis! You’ll love how the earthy beetroot balances the tart kokum, creating a flavor profile that’s both unique and incredibly satisfying.

Ingredients

Here’s what you’ll need to whip up this cooler:

• 1 cup grated coconut
• 2 tablespoons kokum
• 2 tablespoons beetroot, grated
• 1 green chilli
• 2 garlic cloves
• 2 tablespoons coriander leaves, chopped
• Salt to taste
• Hot water (approximately 1 ½ cups total)

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

Kokum: A Deep Dive into This Tangy Fruit

Kokum (Garcinia indica) is a fruit native to the Western Ghats of India. It’s known for its incredibly tangy flavor and is a staple in Goan and Mangalorean cuisine. You can find it in dried rind form, which is what we’re using here. It’s amazing for digestion and adds a unique sourness you won’t find anywhere else.

Beetroot: Benefits and Varieties

Beetroot isn’t just pretty; it’s a nutritional powerhouse! It’s rich in antioxidants and nitrates, which are great for your health. I prefer using regular red beetroot for this recipe, but golden beetroot will work too – it’ll just change the color of the cooler!

Coconut: Fresh vs. Dried & Regional Uses

Freshly grated coconut is always best for that authentic flavor. However, if you’re short on time, you can use desiccated coconut. Just remember to soak it in warm water for about 15-20 minutes to soften it before using. In South India, coconut is used extensively in both sweet and savory dishes, and it adds a lovely creaminess to this cooler.

The Role of Green Chilli & Garlic

Don’t skip these! They add a subtle warmth and depth of flavor that really elevates the drink. The green chilli provides a gentle kick, while the garlic adds a savory note that balances the sweetness.

Step-By-Step Instructions

Alright, let’s get cooking (or rather, cooling!).

1. First, rinse and soak the kokum in ½ cup of hot water for about 30 minutes. This helps to soften it and release all that lovely tanginess.
2. Now, in a blender, combine the grated coconut, garlic, green chilli, beetroot, and 1 cup of warm water. Grind it all up into a smooth paste. Don’t be afraid to add a little more water if needed to get a nice, flowing consistency.
3. Next, strain this coconut mixture through a metal strainer (or a fine-mesh sieve lined with muslin cloth) to extract the thick coconut milk. Press down on the pulp to get every last drop!
4. Don’t toss that pulp just yet! Re-grind it with another ½ cup of warm water and strain again. This time, you’ll get a thinner coconut milk – we want both for the best flavor and texture.
5. Squeeze the soaked kokum to release all its tangy goodness, then strain the liquid into the coconut milk mixture.
6. Finally, add salt to taste and give it a good mix. Garnish with those beautiful coriander leaves.
7. Serve chilled and enjoy! It’s perfect on its own or alongside a comforting plate of steamed rice.

Expert Tips

Here are a few things I’ve learned over the years to make this cooler absolutely perfect:

Achieving the Perfect Consistency

The consistency should be smooth and slightly creamy. If it’s too thick, add a little more water. If it’s too thin, you can add a tablespoon of coconut cream (if you have it).

Adjusting the Tanginess

Kokum can vary in its tartness. Start with 2 tablespoons and add more, a little at a time, until you reach your desired level of tanginess.

Using Fresh vs. Dried Coconut

Fresh is best, hands down! But if you’re using desiccated coconut, make sure it’s good quality and soak it well.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan!
• Spice Level Adjustment: If you like things spicier, add another green chilli or a pinch of red chilli powder. My friend, Priya, loves adding a tiny bit of black pepper too!
• Festival Adaptation (Summer Solstice/Heatwave Relief): During intense heatwaves, my family adds a pinch of cumin powder – it’s believed to have cooling properties.
• Sweetness Boost: A teaspoon of jaggery or sugar can be added if you prefer a sweeter drink.

Serving Suggestions

This cooler is fantastic on its own, but here are a few ways to enjoy it even more:

• Serve it with a light lunch or snack.
• Pair it with spicy Indian dishes to cool your palate.
• Bring it to picnics and potlucks – it’s always a hit!

Storage Instructions

This cooler is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 24 hours. The color might fade slightly over time, but the flavor will still be delicious.

FAQs

Got questions? I’ve got answers!

What is Kokum and where can I find it?

Kokum is a sour fruit used in Indian cooking, especially in coastal regions. You can find it in Indian grocery stores, online, or at specialty spice shops.

Can I use coconut milk from a carton instead of making it fresh?

You can, but the flavor won’t be quite as authentic. If you do use carton coconut milk, opt for a full-fat variety for a creamier texture.

Can this cooler be made ahead of time?

Yes, you can make it a few hours in advance and chill it in the fridge. Just give it a good stir before serving.

Is beetroot flavor prominent in the final drink?

Not overwhelmingly so! The beetroot adds a subtle earthy sweetness and a beautiful color. It blends really well with the kokum and coconut.

What are the health benefits of drinking Kokum and Beetroot?

Kokum is great for digestion and has antioxidant properties. Beetroot is rich in nitrates and antioxidants, which are good for your heart and overall health.

Can I adjust the sweetness of this cooler?

Absolutely! Feel free to add a teaspoon of jaggery, sugar, or your favorite sweetener to taste.

Enjoy this refreshing and flavorful Kokum & Beetroot Cooler! I hope it becomes a summer staple in your home, just like it is in mine. Let me know in the comments how it turns out for you!