Kokum Rasam or Punarpuli Saaru | How to Make Kokam Rasam?
Kokum Rasam Punarpuli Saaru | How to Make Kokam Rasam? - Kokam rasam or Punarpuli Saaru is one of the simplest ways to include kokum in your diet and harness health benefits of kokum. Kokum rasam has mixed combination of tangy, sour, spicy and sweet tastes.
Ingredients
- 4 Piece Dried Kokum or Punarpuli Peel
- 1.5 Teaspoon Crushed Long Pepper or Pipli
- 1.5 Teaspoon Ghee
- 0.5 Teaspoon Cumin Seeds
- 1 Piece Green Chilli optional
- 1 Teaspoon Jaggery
- 10 Piece Curry Leaves
- 2 Tablespoon Coriander Leaves
- 3 Cup Water
- 0.5 Teaspoon Salt
Instructions
- Soak the punarpuli or kokum peels in a cup of hot water for 30 minutes till soft. Squeeze the kokum pieces a bit.
- In a large saucepan, add ghee and cumin seeds.
- When they splutter, immediately pour the kokam extract over them.
- Add 2 cups of water, salt, curry leaves and green chilli.
- Bring to a boil and simmer for 10 minutes.
- Add a teaspoon of jaggery and mix well till dissolved.
- Add chopped coriander leaves and crushed long pepper or pipli.
- Stir well and get to a boil once again.
- Serve it with rice or drink as it is.
Notes
- Kokum rasam or punarpuli saaru or rasam is very nutritious. It also aids digestion and weight loss.