Simple, practical, and full of everyday flavour, punarpuli saaru recipe | kokum rasam recipe is a vegetarian south indian main made with sun dried kokum / punarpuli peel / ½ cup kokum / punarpuli syrup, crushed black pepper, and ghee or oil in about 45 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
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
- soak the punarpuli / kokum peels in a cup of hot water for 30 minutes, let it become soft. squeeze the kokum pieces a bit.
- in a large kadai, add ghee and cumin seeds.
- when they splutter immediately pour the kokam extract on to the kadai.
- add another cup of water, salt, curry leaves and green chilli.
- boil the content well and keep it in low flame for 10 minutes after it starts boiling.
- add a tsp of jaggery and mix well.
- lastly add coriander leaves and crushed black pepper. stir well and get to a boil.
- 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.
