Name: KOKUM RASAM recipe by Usha Bhat at BetterButter
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 2
Ingredients: 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

ABOUT KOKUM RASAM RECIPE

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.

Ingredients Serving: 2

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

Instructions

Drop Kokum podas into half litre water in a vessel.Leave it for half an hour
Remove podas after soaking and place the vessel on a stove and start boiling it.
Add jaggery,salt,chilly powder,turmeric powder into boiling kokum water and close the vessel.
few minutes later, add coriander leaves & curry leaves to the same vessel.
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.
Within five minutes of boilling from the beginning,kokum rasam will be ready.

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