Recipe: Perfect Kokum Rasam

Kokum Rasam. When kokum rasam starts boiling add rasam powder and let it boil for a while in simmer. When cumin seeds slightly change their color transfer the seasoning to rasam..kokum rasam for us. the good thing about this sun dried kokum is it last almost forever. sun dried kokum is easily available in any indian store. today i am going to share this recipe with healing magic. Is a popular rasam recipe in udupi and parts of south india.

Find the complete instructions on a generous pinch of hing. salt as per taste. The kokum rasam is a great appetizer and a natural healer of acidity. Kokum (Punarpuli / Brinda in Tulu) is undoubtedly a powerhouse of essential vitamins and minerals. You can have Kokum Rasam using 10 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Kokum Rasam

1. You need 10 of dried kokum peel.
2. Prepare 4 of Split green chillies.
3. It's to taste of Salt.
4. You need as needed of Water.
5. You need 2 tsp of Rasam powder.
6. Prepare 2 tsp of Coriander leaves for garnish.
7. It's of For Tempering.
8. Prepare 2 tbsp of oil.
9. Prepare 1/2 tsp of Cumin seeds.
10. It's 10 of curry leaves.

Kokum Saar, Kokum Rasam. by Tarla Dalal. The tanginess of kokum and the spiciness of dry chilli flakes together give this Kokum Saar an invigorating flavour. Yes, I'm speaking about " Kokum Rasam ". Call it a rasam and empty it with a bowl of steaming hot I have got very fond memories of this kokum.

Kokum Rasam instructions

1. Wash and soak the dried kokum peel in a cup of hot water for 30 minutes..
2. Let it became soft. Then squeeze the kokum pieces a bit and strain it..
3. Then add another 1cup or 2 cup of water, salt, green chillies, Rasam powder. Let it boil for 10 minutes. Then off the flame..
4. Lastly add tempering and coriander leaves in it and stir well..
5. Serve it hot with rice..

During my childhood days every summer I would visit my. Punarpuli saaru or kokum rasam recipe explained with step by step pictures. Punarpuli saaru or kokum rasam is prepared using dried kokum, jaggery, green chili, salt and a big fat tempering. Kokum is indigenous to the Western Ghats of India, and has been a part of the country's history for --Make kokum rasam by soaking and boiling the peel in water. Kokum is part of the mangosteen family, a juicy fruit with a mildly sweet fleshy peel and an acidic pulpy interior.