Advertisment

Kokum Rasam

Kokum is known for its cooling effect on human body. Here is a recipe that uses kokum extract to make a delicious rasam that will help you work up a healthy appetite. Have it with hot steamed rice for best effect.

New Update
Main ingredients Kokum petals, Rasam powder, Turmeric powder, Asafoetida, Black peppercorns, Split pigeon peas, Fresh coriander leaves, Ghee, Mustard seeds, Cumin seeds, Curry leaves
Cuisine South Indian
Course Dals and kadhis
Prep time 30-35 minutes
Cook time 10-15 minutes
Serve 4
Taste Tangy
Level of cooking Easy
Others Vegetarian

Ingredients

  • 15-20 kokum petals, soaked in 2 cups warm water for 30 minutes 
  • 2 tablespoons rasam powder
  • ¼ teaspoon turmeric powder
  • ½ teaspoon asafoetida (hing)
  • ¾ crushed black peppercorns
  • 2 cups cooked split pigeon peas water
  • Salt to taste
  • 2 tablespoons chopped fresh coriander leaves
  • Steamed rice to serve
  • Tempering
  • 1½ tablespoons ghee 
  • 1 teaspoon mustard seeds
  • ½ teaspoon cumin seeds
  • ¼ teaspoon asafoetida (hing)
  • 6-8 curry leaves

Method

  1. Strain the soaked kokum petals into a large bowl thorough a strainer, mashing the petals to extract all the pulp. Add turmeric powder, rasam powder and asafoetida and mix till well combined. Transfer this into a deep pan and cook till it reduces to half. 
  2. Add crushed black peppercorns, cooked pigeon peas water and salt, mix well and let the mixture boil for 2-3 minutes.
  3. To make the tempering, heat ghee in a small pan. Add mustard seeds and let them splutter. Add cumin seeds, asafoetida and curry leaves and mix well. Pour this immediately into the rasam and mix well. 
  4. Continue to cook for 1-2 minutes. Add coriander leaves and mix well. Switch the heat off and transfer the rasam into a serving bowl. 
  5. Serve hot with steamed rice.
Advertisment