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By Usha Bhat
Created on 17th Jun 2017
  • KOKUM RASAM | How to make KOKUM RASAM (3 likes)

  • 1 review
    Rate It!
  • By Usha Bhat
    Created on 17th Jun 2017


kokum is mainly and largely used in Dakshin Kannada District.Usually used to prepare juice,chutny,rasam,thokku etc.Kokum renders natural colour to the food. It is packed with numerous health benifits.Kokum is usually available during summer.People cut it into halves (removing its seeds) and dry it in sunlight for few days to store it and for further use.Dry Kokum,kokum syrup are also available at "Mangalore stores".Kokum is rich in dietary fibre and low in calories and contains absolutely no cholesterol and saturated fats.So,it keeps heart healthy.It can also be used as a digestive acid.Kokum is found to exert positive effects on the brain by helping in the neuronal growth process.It also enhances your immune function by acting as a powerful anti-oxidant and anti-inflammatory agent.

KOKUM RASAM is a delicious dish which is enjoyed by the people of every age group. The recipe by Usha Bhat teaches how to make KOKUM RASAM step by step in detail. This makes it easy to cook KOKUM RASAM in your kitchen at home. This recipe can be served to 2 people. You can find this dish at most restaurants and you can also prepare KOKUM RASAM at home. This amazing and mouthwatering KOKUM RASAM takes 30 minutes for the preparation and 5 minutes for cooking. The aroma of this KOKUM RASAM is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then KOKUM RASAM is a good option for you. The flavour of KOKUM RASAM is palatable and you will enjoy each and every bite of this. Try this KOKUM RASAM and impress your family and friends.

  • Prep Time30mins
  • Cook Time5mins
  • Serves2People

Ingredients to make KOKUM RASAM

  • Kokum.....10 podas
  • Turmeric powder...1/4 spoon
  • Chilly powder.....1/4 spoon
  • Jaggary.....1 big piece
  • salt....1/2 spoon
  • Coconut oil......1 &1/4 spoon
  • Mustard......1/4 spoon
  • Jeera....1/4 spoon
  • Garlic....2 pods
  • Green chilly.....1
  • Red chilly....1
  • Curry leaves.....10
  • Coriander leaves....few
  • Asfoetida powder....1/4 spoon

How to make KOKUM RASAM

  1. Drop Kokum podas into half litre water in a vessel.Leave it for half an hour
  2. Remove podas after soaking and place the vessel on a stove and start boiling it.
  3. Add jaggery,salt,chilly powder,turmeric powder into boiling kokum water and close the vessel.
  4. few minutes later, add coriander leaves & curry leaves to the same vessel.
  5. Take a tadka pan,add coconut oil,chopped green chilly & garlic,mustard,red chilly,jeera,asafoetida and curry leaves to it. Temper it and it into boiling kokum rasam.
  6. Within five minutes of boilling from the beginning,kokum rasam will be ready.
My Tip: Kokum can be reused on the same day/ next day.Recently dried kokum gives the reddish colour faster.

Reviews for KOKUM RASAM (1)

Reema Garg4 months ago
very innovative....

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