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Kokum Saar recipe | Kokum Rasam | Punarpuli Saaru |
Tarla Dalal
03 February, 2017
Table of Content
Kokum Saar recipe | Kokum Rasam | Punarpuli Saaru |
Kokum Saar, also known as Kokum Rasam or Punarpuli Saaru, is a traditional Indian delight, primarily savored in the coastal regions of Maharashtra, Goa, and Karnataka. This thin, tangy, and aromatic preparation is celebrated for its unique flavor profile, which perfectly balances sourness with a hint of spice. More than just a dish, it's a refreshing experience, especially known for its cooling properties, making it a popular choice in warmer climates.
The essence of this Kokum Saar recipe lies in the star ingredient: 6 dried kokum pieces. These dark, wrinkled fruit rinds are simmered with 1/4 cup finely chopped onion, 2 slit green chillies, and salt to tastein 2½ cups of water. This initial cooking phase, conducted in a broad non-stick pan, allows the kokum to release its characteristic tang and the onions and green chillies to infuse their flavors into the liquid, forming the aromatic base of the saar.
What elevates this Kokum Saar to a truly invigorating experience is the vibrant tempering. A small broad non-stick pan is used to heat 1 tbsp of oil, into which 1/2 tsp of mustard seeds (rai / sarson) are added until they crackle. This is followed by 4 crushed garlic (lehsun) cloves, 1 whole dry Kashmiri red chilli, broken into pieces for a gentle heat and beautiful color, and 4 to 5 curry leaves (kadi patta), which release their distinct aroma as they sizzle. This quick sauté on a medium flame for 1 minute creates an aromatic oil that is the soul of the tempering.
The magic happens when this hot, flavorful tempering is poured directly over the simmering kokum-onion mixture. The sizzle and aroma as the tempering hits the liquid are truly a sensory delight. Finally, 2 tbsp of finely chopped coriander (dhania) is added, lending a fresh, herbaceous note that brightens the overall taste. The mixture is then gently stirred to combine all the elements seamlessly, creating a harmonious blend of flavors and aromas.
This Kokum Saar offers a delightful dance of tastes on the palate. The tanginess of kokum is beautifully complemented by the spiciness of the dry chilli flakes and green chillies, creating an invigorating flavor that leaves a pleasant warmth. Despite its spicy kick, the inherent properties of kokum provide a cooling effect on your stomach, making it a paradoxical yet perfect choice for a soothing and flavorful dish.
Serve this Kokum Saar hot to fully appreciate its complex flavors. Its versatility allows it to be enjoyed in various ways: as a comforting soup on its own, as a light accompaniment to a main meal, or traditionally, mixed with plain rice for a satisfying and easy-to-digest meal. This South Indian delicacy is a testament to the region's rich culinary heritage, offering a unique and refreshing taste experience.
Tags
Preparation Time
10 Mins
Cooking Time
8 Mins
Total Time
18 Mins
Makes
3 servings
Ingredients
for Kokum Saar
6 dried kokum
1/4 cup finely chopped onion
salt to taste
1 tbsp oil
1/2 tsp mustard seeds ( rai / sarson)
1 whole dry Kashmiri red chilli , broken into pieces
4 to 5 curry leaves (kadi patta)
2 tbsp finely chopped coriander (dhania)
Method
for Kokum Saar
- Combine dried kokum, onions, green chillies, salt and 2½ cups of water in a broad non-stick pan, mix well and cover it with a lid and cook on medium flame for 5 to 7 minutes, while stirring occasionally.
- Heat the oil in a small broad non-stick pan, add the mustard seeds, garlic, kashmiri red chilli and curry leaves and sauté on a medium flame for 1 minute.
- Pour the tempering over the kokum-onion mixture, add the coriander and mix well.
- Serve Kokum Saar hot.
Kokum Saar, Kokum Rasam recipe with step by step photos
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Combine 6 dried kokum, 1/4 cup finely chopped onion, 2 slit green chilli, salt to taste and 2½ cups of water in a broad non-stick pan, mix well and cover it with a lid and cook on medium flame for 5 to 7 minutes, while stirring occasionally.
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Heat the 1 tbsp oil in a small broad non-stick pan, add the 1/2 tsp mustard seeds ( rai / sarson), 4 crushed garlic (lehsun), 1 whole dry Kashmiri red chilli , broken into pieces and 4 to 5 curry leaves (kadi patta) and sauté on a medium flame for 1 minute.
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Pour the tempering over the kokum-onion mixture, add the 2 tbsp finely chopped coriander (dhania) and mix well.
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Serve Kokum Saar, Kokum Rasam hot.
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Nutrient values (Abbrv)per plate
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Reshma
June 5, 2012, 10:09 p.m.
thanks for the lovely recipe. ?
Archana
June 1, 2012, 8:45 p.m.
Kokum saar.. a simple recipe.. goes well with steamed rice.. I love to drink this like a soup.. it tastes really great.. with slight sourness..
