Kokum Saar, Kokum Rasam
by Tarla Dalal
Added to 12 cookbooks
This recipe has been viewed 26127 times
Here is a tongue-tickling version of the popular South Indian delicacy rasam, made with kokum. The tanginess of kokum and the spiciness of dry chilli flakes together give this Kokum Saar an invigorating flavour.
Ingredients like onion, green chillies and garlic add to the pungency, and you are sure to feel the heat on your palate when you sip on this rasam.
Despite being spicy, the presence of kokum has a cooling effect on your stomach. You can serve this as a soup, an accompaniment or as a main course mixed with plain rice .
Try other recipes like Rasam and Jeera Pepper Rasam .
- 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 hot.
Nutrient values per serving
|Vitamin A||183.4 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.1 mg|
|Vitamin C||3.9 mg|
|Folic Acid||0.7 mcg|
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