punarpuli saaru recipe | kokakam rasam recipe

Recipe Snapshot

  • Prep time: 30 minutes
  • Cook time: 15 minutes
  • Total time: 45 minutes
  • Yield: 3 Servings
  • Category: Main Course
  • Cuisine: south indian

Ingredients

  • 4 sun dried kokum / punarpuli peel / ½ cup kokum / punarpuli syrup
  • 1 tsp crushed black pepper (or can use more, it will help healing your cold)
  • 1 tsp ghee or oil
  • ½ tsp jeera / cumin seeds
  • 1 green chilli (optional)
  • 10 curry leaves
  • 2 tbsp coriander leaves
  • water
  • salt

Method

  1. soak the punarpuli / kokum peels in a cup of hot water for 30 minutes, let it become soft. squeeze the kokum pieces a bit.
  2. in a large kadai, add ghee and cumin seeds.
  3. when they splutter immediately pour the kokam extract on to the kadai.
  4. add another cup of water, salt, curry leaves and green chilli.
  5. boil the content well and keep it in low flame for 10 minutes after it starts boiling.
  6. add a tsp of jaggery and mix well.
  7. lastly add coriander leaves and crushed black pepper. stir well and get to a boil.
  8. serve it hot as rasam with rice or drink it as shots.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.