Punarpuli / Kokum Rasam
Punarpuli / Kokum Rasam, kokum syrup cooked in coconut milk.
Servings: 8
Ingredients
- 8-10 Dry Kokum / Punarpuli
- 2 cups Thin Coconut Milk
- 1-2 Green Chilly slits
- 2 tbsp Jaggery
- 1 tsp Pepper Powder
- 1/2 tbsp Salt
- 1 tbsp Oil
- 1 tsp Mustard Seeds
- 1/2 tsp Cumin Seeds
- 1/4 tsp Asafoetida / Hing
- 2 strings Curry Leaves
- 2 Dry Red Chilly
- 1 cup Water
Instructions
- In a vessel add washed dry kokum, water, soak this for minimum 1 hour
- Smash soaked kokum, extract kokum syrup.
- Heat a kadai add kokum syrup, green chilly, jaggery, pepper powder, salt.
- Bring to a boil.
- Add thin coconut milk, stir.
- Cook well.
Tempering :
- In a ladle, add oil, mustard seeds, as it starts to splutter, add cumin seeds, hing.
- Switch off the flame, add curry leaves, broken red chilly.
- Add this tempering to rasam, give a stir.
- Punarpuli / Kokum rasam is ready to have.
