Cooking is one of my passions. I enjoy sharing recipes from my native Indian cuisine.
Sweet, Tangy, and Spicy Rasam/Soup
Kokum rasam is a South Indian dish that can be served as a soup or served with cooked rice. It is tangy, sweet, spicy, and flavorful.
Dried kokum fruit peel is a storehouse of nutrients. It helps to relieve acidity and improve digestion. It is low in calories and rich in fiber. It doesn't have cholesterol and is an antioxidant. It may help to improve heart health.
Kokum rasam has a flowing consistency that resembles soup. The ingredients for making this tangy-sweet dish include dried kokum, jaggery, green chili, and salt. The recipe takes less than 30 minutes to prepare.
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For the rasam:
- 6-8 dried kokum peels
- 1 green chili, slit
- 1/4 cup jaggery, powdered
- 1/2 teaspoon salt, or as per taste
For the tempering:
- 1 teaspoon ghee
- a few curry leaves
- 1/2 teaspoon mustard seeds
- Wash the dried kokum peels in water to get rid of the impurities. Discard the water. Repeat the process once again. Next, soak the peels in boiling water for 10 minutes. After soaking, the kokum syrup should be dark pink.
- Once the soaked water reduces in temperature, squeeze the peels to get kokum syrup. Repeat this process a second time. Discard the peels.
- Strain the syrup to remove the impurities. Add the syrup to a saucepan. Add green chilies, jaggery, and salt. Boil the mixture for 5-6 minutes on medium-high heat. The rasam is now ready.
- Prepare he tempering: Heat the ghee in a pan. Throw in the mustard seeds and curry leaves. Let the mustard seeds crackle. Mix well. Turn off the heat and add the tempering to the rasam.
- Serve with steamed rice or enjoy it independently as soup. Enjoy the tangy, sweet, spicy, and refreshing kokum rasam!