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ByUsha 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.

The delicious and mouthwatering KOKUM RASAM is a famous dish of Indian and is very much popular in the whole worldwide. This dish is often reserved for any special occasion like parties or festivals. KOKUM RASAM is the best option for you when you want to eat or cook something really perfect. It is an amazing dish which is liked by the people of every age group. The flavorful and saporous ingredients are the key to the amazing taste of KOKUM RASAM. Usha Bhat shared this KOKUM RASAM recipe which is perfect to serve for 2 people. The step by step process with pictures will help you to know how to make the delicious KOKUM RASAM. It is not a typical restaurant style recipe but a simple homely comforting recipe which is best to understand for the beginners. It is an easy and simple recipe that is perfect to make in a jiffy for a weekend lunch or dinner. Try this delicious KOKUM RASAM recipe at your home and surprise 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 Garg2 months ago
very innovative....