I am a kind of person who doesn’t like takeaway food or eating outside or visiting restaurants often. I don’t mind spending few more minutes at kitchen to lovingly cook comforting food for my family. Unless otherwise required I say big ‘NO’ to oily, spicy food with baking soda in it. I have good number of favorite foods that fall under comfort food zone. Comfort food is one which satisfies our soul as well as stomach. It often reminds our childhood memories and happy moments. It’s amazing to see how our mind relates certain food and it’s taste with incidents that might have happened a decade ago.
Plain rice with rasam, papad and fryums has always been one of my comfort food which is even my family favorite. Whenever I have to cook something a fresh for dinner, I go for simple kokum rasam type of recipe. It takes really few minutes and very few ingredients to cook, but believe me the taste is amazingly delicious. All it needs is soaking dry kokum for 15 minutes, then boiling it with basic spices and tempering with flavorful cumin in ghee. Dark purple colored tangy kokum rasam balanced with sweet, salt and hot taste can be a best rice side dish or can be consumed as soup too. Both way it is a winner.
Move on to kokum rasam recipe. Also check out tomato rasam and udupi rasam recipe.
Kokum Rasam Recipe
Ingredients
- Dry kokum - 5 to 6 pieces
- Green chilly- 1 no.
- Turmeric powder- 1/4 tsp
- Jaggery- Big lemon sized or 4 tsp
- Salt- 1 tsp
- Udupi rasam powder- 1 tsp
Seasoning ingredients
- Ghee- 2 tsp
- Cumin seeds- 3/4 tsp
- Curry leaves- few
Instructions
Preparation
- Wash and soak dry kokum in 2 cups of water for about 20 minutes. Squeeze kokum, extract it's juice and discard the kokum residue.
Method
- Add one more cup of water to kokum extract and bring it to boil adding turmeric powder, slit green chilly, jaggery and salt.
- When kokum rasam starts boiling add rasam powder and let it boil for a while in simmer. Then switch off.
- Heat a seasoning pan adding ghee, cumin seeds and curry leaves. When cumin seeds slightly change their color transfer the seasoning to rasam.
- Kokum rasam is ready. Serve it with rice or drink like soup, either way it is a big hit.
Note
- As kokum is tangy, adjust jaggery and salt to balance the taste as per your taste buds.
Meet you all with one more interesting recipe. Till then bye.
Thats nice… i was just searching for kokum recipe’s.. thanks a lot.. nice explanation.
Regards,
Jhanavai Shankar