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Kokum rasam

Servings 4
Description
Tangy and warming South Indian soup
Ingredients
  • a handful dried kokum
  • 4 water (approx)
  • jaggery (gur to taste)
  • salt to taste
    • For tempering
  • 1 teaspoon ghee (clarified butter)
  • 1/4 teaspoon mustard seeds (rai)
  • 1/2 teaspoon cumin seeds (jeera)
  • 1 dry red chilli (broken and seeds discarded)
  • 6-8 curry leaves
  • 3-4 garlic cloves (peel and chop (optional))
    • For garnish
  • chopped coriander leaves (cilantro)
Instructions
  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!
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.
Read it online: https://prathiruchi.com/recipe/kokum-rasam/