Kokum rasam

Tangy and warming South Indian soup

Servings: 4


Tangy and warming South Indian soup


For tempering

For garnish


  1. 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.

  2. Keep over low-medium flame and let come to boil. Simmer for few mins. Taste and adjust seasoning. Remove from heat.

  3. For the tempering, in a small saucepan heat ghee, add mustard, cumin and let crackle. Add red chilli, curry leaves, garlic if adding.

  4. 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!


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.

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Prathima Thotanthillaya