Skip to main content

Kokam Rasam (Punarpuli Saru) Recipe From South India

Cooking is one of my passions. I enjoy sharing recipes from my native Indian cuisine.

Kokum Rasam

Kokum Rasam

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.

Cook Time

Prep timeCook timeReady inYields

10 min

10 min

20 min

4 servings

Ingredients

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

Instructions

  1. 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.
  2. Once the soaked water reduces in temperature, squeeze the peels to get kokum syrup. Repeat this process a second time. Discard the peels.
  3. 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.
  4. 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.
  5. Serve with steamed rice or enjoy it independently as soup. Enjoy the tangy, sweet, spicy, and refreshing kokum rasam!

Photo Guide

Dried kokum peels

Dried kokum peels

Step one: Wash kokum peels in water and strain. Soak in boiling water for 10 minutes.

Step one: Wash kokum peels in water and strain. Soak in boiling water for 10 minutes.

Squeeze the peels to get kokum syrup. Once again, add hot water and squeeze the peels to get more syrup. Strain to remove the impurities.

Squeeze the peels to get kokum syrup. Once again, add hot water and squeeze the peels to get more syrup. Strain to remove the impurities.

Step two: Heat the syrup in a saucepan. Add slit green chilies, jaggery, and salt. Boil the mixture for 5 minutes. Turn off the heat. The rasam is now ready.

Step two: Heat the syrup in a saucepan. Add slit green chilies, jaggery, and salt. Boil the mixture for 5 minutes. Turn off the heat. The rasam is now ready.

Step three: Prepare the tempering. Heat ghee in a pan. Add mustard seeds and curry leaves. Allow the mustard seeds to crackle. Turn off the heat.

Step three: Prepare the tempering. Heat ghee in a pan. Add mustard seeds and curry leaves. Allow the mustard seeds to crackle. Turn off the heat.

Add the tempering to the rasam.

Add the tempering to the rasam.

Tangy, sweet, spicy, and flavorful kokum rasam is ready!

Tangy, sweet, spicy, and flavorful kokum rasam is ready!

Enjoy drinking it as soup or serve it with cooked rice for lunch.

Enjoy drinking it as soup or serve it with cooked rice for lunch.