'Kokum' is a Tropical fruit…the dried kokum can replace the tamarind in the western ghats cuisine predominently in various states of India like Karnataka, Kerala, Goa & Maharashtra. Kokum is a great source of Vitamin C & low in fats, calories and sugars.
You will love this recipe !
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| Kokum Rasam ! |
Kokum - 5 to 6 pods
Jaggery - 1 to 2 table spoons
Tomato - 1 (optional)
Garlic cloves - 2 to 3
Cumin seeds / Jeera - 1 tea spoon
Curry Leaves - 3 to 5
Dry Red chili - 1 to 2
Oil - 1 table spoon
Chopped Coriander Leaves - 1/2 cup
Black pepper powder - 1 tea spoon
Water - 2 to 3 cups
Salt - as per the taste
Preparation :
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| Dry Kokum |
- Soak the kokum in a cup of water to extract the juice. Once extract from first round kokum juice, again we can soak the kokum in the water and get the extract.
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| Soaked Kokum ! |
- Heat oil in the sauce pan & add cumin seeds, curry leaves, garlic cloves & dry red chilli and fry.
- Now add the chopped tomato and fry for 5 minutes.
- Once the tomato is cooked little add coriander powder, cumin powder and give it a stir.
- Now add the kokum extract, water, salt & bring it to a boil.
- Add the Jaggery powder & black pepper powder to the rasam and adjust the salt.
Kokum Rasam !
- On a low heat, boil the rasam for 5 to 10 minutes. adjust the salt & jaggery. Once done switch off the heat. Add the chopped coriander leaves.
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| Kokum Rasam ! |
The sweet & sour kokum rasam tastes …..delicious !
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