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Kokum (Punarpuli) Rasam With Toor Dal Recipe

Shwetha Bhat is passionate about cooking. She loves to prepare meals with healthy and easily available ingredients.

Kokum (punarpuli) rasam

Kokum (punarpuli) rasam

What Is Kokum?

Kokum is a berry-like fruit in the mangosteen family that has many health benefits. In India, the fruit is used to treat heartburn, reduce acidity and improve digestion. It is believed that having kokum juice in the summer helps regulate body temperature.

Generally, it is the rind of the kokum fruit that is used in cooking. The rind can be fresh, dry, or powdered.

Kokum rasam is easy to pepare and very tasty. Pair it with rice along with any type of stir-fry. You can serve it as a soup, too.

Cook Time

Prep timeCook timeReady inYields

10 min

10 min

20 min

3 servings

Ingredients

  • 6–7 fresh or dry kokum rinds
  • 2–3 cups water, or as needed
  • 1/2 cup toor dal (pigeon pea lentils), washed and soaked for 30 minutes
  • 1 teaspoon cooking oil
  • Salt, to taste
  • 2 tablespoons jaggery, or as needed
  • 2–3 green chilies, or as needed
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon cumin seeds powder
  • 1 tablespoon ghee
  • 1/2 teaspoon mustard seeds
  • 1 sprig curry leaves
  • 1/4 teaspoon hing (asafoetida)
  • 4–5 garlic cloves, crushed

Instructions

  1. Rinse the kokum rinds with water to remove any impurities.
  2. Add water (preferably hot water), cover and soak for 20 minutes.
  3. Soak toor dal (pigeon pea lentils) for 30 minutes. After this time, transfer the lentils to a cooker, add oil and salt, close the lid and take 3 whistles or till cooked well. Turn off the flame and let the pressure subside naturally.
  4. After the kokum rinds have soaked for 20 minutes, squeeze the rinds well to release all the juice. Filter the kokum juice into a vessel and discard the residue.
  5. Heat the kokum juice over medium heat and add water to dilute. Add salt, jaggery, green chilies, turmeric powder and cumin powder and mix well. Cover and cook for 4–5 minutes.
  6. After the pressure of the cooker settles, open the cooker and whisk the lentils till smooth.
  7. Add whisked dal to the rasam, mix and again cook for 2 minutes.
  8. Adjust salt and jaggery if required. Add water if required to adjust the consistency. Turn off the heat.
  9. In a frying pan, heat the ghee and splutter mustard seeds. Add curry leaves, hing and crushed garlic. Fry till the garlic turns brown and aromatic. Turn off the heat and add the seasoning to the rasam. Close the lid for 5 minutes.
  10. Serve hot with rice or as a soup and enjoy.

Photo Guide

Add 6–7 kokum rinds (I used dry rinds) to a vessel.

Add 6–7 kokum rinds (I used dry rinds) to a vessel.

Rinse the rinds with water to remove any impurities if present. Add 1 cup of water (preferably hot water), cover and soak for 20 minutes.

Rinse the rinds with water to remove any impurities if present. Add 1 cup of water (preferably hot water), cover and soak for 20 minutes.

Soak 1/2 cup of toor dal (pigeon pea lentils) for 30 minutes.

Soak 1/2 cup of toor dal (pigeon pea lentils) for 30 minutes.

After 30 minutes, transfer the lentils to a cooker, add 1 teaspoon of oil and 1/4 teaspoon of salt, close the lid and take 3 whistles or till cooked well. Turn off the flame and let the pressure subside naturally.

After 30 minutes, transfer the lentils to a cooker, add 1 teaspoon of oil and 1/4 teaspoon of salt, close the lid and take 3 whistles or till cooked well. Turn off the flame and let the pressure subside naturally.

After 20 minutes, squeeze the soaked kokum rinds well to release all of the juice.

After 20 minutes, squeeze the soaked kokum rinds well to release all of the juice.

Filter the kokum juice into a vessel and discard the residue.

Filter the kokum juice into a vessel and discard the residue.

Heat the kokum juice over medium heat and add 1 cup of water to dilute.

Heat the kokum juice over medium heat and add 1 cup of water to dilute.

Add 2 tablespoons of jaggery.

Add 2 tablespoons of jaggery.

Add 2–3 green chilies.

Add 2–3 green chilies.

Add salt, 1/2 teaspoon turmeric powder and 1 teaspoon cumin powder and combine well.

Add salt, 1/2 teaspoon turmeric powder and 1 teaspoon cumin powder and combine well.

After pressure of the cooker settles, open the cooker and whisk the lentils till smooth.

After pressure of the cooker settles, open the cooker and whisk the lentils till smooth.

Add whisked dal to the rasam, mix and again cook for 2 minutes.

Add whisked dal to the rasam, mix and again cook for 2 minutes.

Adjust salt and jaggery if required. Add water if required to adjust the consistency. Switch off the flame.

Adjust salt and jaggery if required. Add water if required to adjust the consistency. Switch off the flame.

In a frying pan, heat 1 tablespoon ghee, splutter 1/2 teaspoon mustard seeds and add curry leaves, 1/4 teaspoon hing and 4–5 crushed garlic cloves. Fry till garlic turns brown and aromatic.

In a frying pan, heat 1 tablespoon ghee, splutter 1/2 teaspoon mustard seeds and add curry leaves, 1/4 teaspoon hing and 4–5 crushed garlic cloves. Fry till garlic turns brown and aromatic.

Add the seasoning to the rasam. Close the lid for 5 minutes.

Add the seasoning to the rasam. Close the lid for 5 minutes.

Tasty and healthy kokum rasam is ready to serve. Serve hot with rice.

Tasty and healthy kokum rasam is ready to serve. Serve hot with rice.

Or serve the rasam as a soup.

Or serve the rasam as a soup.

Cooking Tips

  • You can omit the toor dal (pigeon pea lentils). The rasam will still taste good, but the consistency will be watery.
  • Kokum fruits can vary in sourness. Add jaggery accordingly to adjust the sour taste.
  • For a spicier rasam, add more green chilies.
  • Pepper powder can also be added.
  • Adding garlic is optional. The garlic gives a nice flavor to the rasam.