Kokum or punarpuli or murgina huli is usually grown in malnad and karavali region. Kokam is rich in Vitamin C, a good source of magnesium, potassium and magnesium. Kokum reduces the pitta prakruthi, keeps the body cool. Very best if used in summer days.
Kokum can be used in many different ways. Here we have the recipe for simple Rasam/saaru, we can make Kokum juice as well and also we can use this as sour agent like tamarind, this kokam is also called as malbar tamarind.
Kokum pulp and dried kokum is available in most of the stores. If you are using juice, just add the juice. If you are using the dried kokum, soak it in 2 cups of water and squeeze and extract the juice and discard the kokums.
Kokum Rasam is insanely delicious and super easy to make. You can drink or eat this rasam with rice.
Looking for other saaru recipes? CLICK HERE
- 8 to 10 dried kokum (soak in water for 2 to 3 hours) OR
- 3 tbsp kokum pulp
- 1 ¼ tsp Salt
- 2 Green chillies
- ½ cup grated coconut
- 3 cup water
- Few curry leaves
- Lemon size Jaggery
- Finely chopped coriander leaves/cilantro
- 1 tsp Ghee
- ¼ tsp Mustard seeds
- ½ jeera/cumin seeds
- Keep 2 cups of water in a medium size pan to boil on medium heat.
- Once it starts to boil, add the pulp, jaggery, green chillies, salt, and curry leaves. Mix it and allow it to boil for 5 minutes.
- Add some water to grated coconut, mix it with hand and squeeze the milk to a bowl. Repeat this again.
- Add this coconut milk to the boiling rasam, let it boil for 1 more minute. Add the chopped coriander leaves and Turn off the heat.
- Heat the ghee in ladle on medium heat, once the oil is hot add mustard seeds, once it pops add jeera and turn off the heat,
- Add this seasoning to the kokum saaru and mix it.
If you are using the soaked kokum:
- Either you can squeeze and extract the juice or you can boil along with the soaked kokums. And follow the above procedure –