The kokum fruit as a refreshing and revitalizing rasam, will work up a cravings. Likewise brings out the light flavours from the curry leaves and spices wonderfully …

KOKUM RASAM

Active ingredients

15-20 kokum petals, soaked in 2 cups warm water for thirty minutes
1/4 tsp turmeric powder
2 tablespoons rasam powder
1/2 tsp asafoetida (hing).
3/4 crushed black peppercorns.
2 cups prepared pigeon peas water.
Salt to taste.
2 tbsps chopped fresh coriander leaves.
Steamed rice to serve.
Tempering.
1 1/2 tbsps ghee.
1 tsp mustard seeds.
1/2 tsp cumin seeds.
1/4 tsp asafoetida (hing).
6-8 curry leaves.

Technique.

1. Strain the drenched kokum petals in a big bowl with the help of a strainer. Include turmeric powder, rasam powder, and asafoetida and mix till well combined. Transfer this into a deep pan and cook till it decreases to half.
2. Add crushed black peppercorns, cooked pigeon peas water, and salt and mix well. Boil for 2-3 minutes.
3. To make the tempering, heat ghee in a little pan. Add mustard seeds and let them splutter. Add cumin seeds, asafoetida, and curry leaves and blend well. Immediately transfer this into the rasam and blend well.
4. Continue to cook for 1-2 minutes. Add coriander leaves and mix well. Switch the heat off and transfer the rasam into a serving bowl.
5. Serve hot with steamed rice.

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