kokum rasam recipe
Recipe Cuisine:
South Indian
Total Time (Minutes):
20
Servings:
2
Ingredients:
- 4 sun dried kokum
- 1 tsp crushed black pepper
- 1 tsp ghee or oil
- ½ tsp jeera / cumin seeds
- 1 green chilli (optional)
- 10 curry leaves
- 2 tbsp coriander leaves
- water
- salt
Instructions:
- soak the punarpuli / kokum peels in a cup of hot water for 30 minutes, let it become soft. squeeze the kokum pieces a bit.
- in a large kadai, add ghee and cumin seeds.
- when they splutter immediately pour the kokam extract on to the kadai.
- add another cup of water, salt, curry leaves and green chilli.
- boil the content well and keep it in low flame for 10 minutes after it starts boiling.
- add a tsp of jaggery and mix well.
- lastly add coriander leaves and crushed black pepper. stir well and get to a boil.
- serve it hot as rasam with rice or drink it as shots.
