Saturday, August 18, 2012


Kokum is a dark purple colored fruit obtained from Garcinia indica, a tropical evergreen type of plant. Being cultivated in warm and moderated climate it is found extensively in Western parts of India and Malaysia. Almost all the parts of the tree, be it fruit, leaves or the seed, and have unique importance. The oilseed is, however, regarded as an essential cooking spice. Tasting sweet and sour kokum enhances the original flavors of the dish. The well known Kokum recipes are mainly the appetizing soups which are regarded as a remedy in diarrhoea and heart troubles.

Kokum also known as punarpuli in tulu has sme medicinal value in them ,you can read them here ,this rasam is very easy and fast to prepare,before talking more about the kokum,HERE IS THE RECIPE.


6-8   Kokum
3 Cups Water
11/2 tbsp  Jaggery
2-3  Green chilli
Salt to taste
a pinch of asefoetida

For Ogarne /Tampering
1 tsp Oil
1 tsp Ghee/Thuppa
1 tsp Mustard Seeds
1 tsp  Urad Dal
2-3 Curry leaf
1 Garic pod grated
 1 red chilli (Byadagi menasu)

Wash and Soak the Kokum in water for half an hour ,later to this water with punarpuli skins add 3 cups of water ,green chilli ,jaggery ,salt to taste boil this mixture for 10 mins.
In a pan add the oil and ghee after it heats up add the mustard seeds,urad dal ,curry leaf ,dry red chilli after it splatters at the end add the grated garlic and pour it in the Rasam.
Serve hot this Rasam with Rice and Ghee..

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