Name: Kokum rasam
Yield: 4
Ingredients: a handful dried kokum; 4 water; jaggery; salt to taste; 1 teaspoon ghee; 1/4 teaspoon mustard seeds; 1/2 teaspoon cumin seeds; 1 dry red chilli; 6-8 curry leaves; 3-4 garlic cloves; chopped coriander leaves

Instructions

In a vessel put dried kokum, water. Let soak for sometime. Then squeeze out the kokum and discard them. To the ruby colored kokum water add jaggery, salt.
Keep over low-medium flame and let come to boil. Simmer for few mins. Taste and adjust seasoning. Remove from heat.
For the tempering, in a small saucepan heat ghee, add mustard, cumin and let crackle. Add red chilli, curry leaves, garlic if adding.
Pour tempering to the kokum soup. Cover immediately and set aside for 2 mins. Stir and serve piping hot in a glass or soup bowls!

Note

You may strain the rasam before you serve.
Adjust quantity of water, kokum and jaggery as per taste. The above is just an approximate.
Ghee consumed during cold weather helps strengthen your immune system.

Kokum rasam

Kokum rasam

Kokum rasam

Description

Ingredients

For tempering

For garnish

Instructions

Note

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