KOKUM RASAM

Kokum is a fruit which is dried and used in cooking like sherbet, saaru / rasam and in dal. kokum is available in western ghats region and more used in cooking in these regions. We happened to buy a pack of kokum in our last summer trip and i was trying many kokum recipes with that. i also keep on raving about kokum to my neighbors and friends. it imparts such a new flavor to the dish. You should try this kokum saaru / rasam to experience the taste of kokum. It is also good for health. to know more, read here

                                                                  KOKUM RASAM  
Ingredients:

Kokum - 3
Green chilly - 2
Jaggery - 1/4 tsp
Salt to taste

For tempering:

Oil - 1/2 tsp
Mustard - 1/2 tsp
Garlic - 2 (crushed)
Dry red chilly - 1
Curry leaves - 1 sprig
Asafoetida - a pinch

To Garnish:

Finely chopped coriander leaves


Method:

First Soak the kokum in a cup of water for about 1 hour. after that squeeze out the kokum. add salt to taste and jaggery to the kokum water and stir well. slit two green chilly and add to the kokum water.

Now Let the kokum water boil. by the time it boils heat oil in a tempering pan, add mustard, crushed garlic, broken dry chilly, asafoetida and curry leaves.

Pour the tampering to the boiling kokum rasam.  garnish with coriander leaves.

Serve with Rice.