Kokum Rasam is also called as Punarpuli saaru in kanada and as Birind in Konkani. This fruit is having many medicinal values such as reduces sun strokes, helps in controlling blood pressure by reducing Cholesterol levels and is good for digestion.
Regional Dish: Maharashtra, Mangalore, Karnataka.
Cuisine Style: Mangalore| Cooking Time 20 mins | Take it with rice| Type Soup| Shelf Life: 1 day| Quantity: 6 Servings.
Appx. Nutritional values calculated for 1 serving:
Calories (25Kcal), Carbohydrates (3g), Protein (0g), Fat (1g)
- 7-8 Kokum, Wet/Dry
- Jaggery – 4 tsp.
- Mustard seeds – 1 tsp.
- Cumin seeds – 1 tsp.
- Red chili – 2
- Green chili – 1
- Curry Leaves – 5
- Garlic flakes – 5 to 6
- Ghee/Oil – 1 tsp.
- Salt as per taste
- Boil kokum skin with 3 cups of water for 10 minutes. Separate skin and water using strainer
- Heat oil in a vessel, add mustard seeds. When it starts spluttering, add cumin seeds, red chilies, curry leaves, garlic and green chilly.
- Add kokum water, salt and jaggery
- Boil for another 10 minutes
- Serve hot with rice.