Ready to serve Kokum saru/Biranda saru
This kinda Rasam is tasty and light on the stomach and quite a summer delight (for the North Americans amongst you!). The Rasam here is made out of the dry skin of Kokum that is readily available in the market. I invite you to try this as a welcome departure from the staple Dals and Sambhars. You could drink this as a soup or with a rice meal. Here goes:
How long it takes: 20 minutes
Number of servings: 2
What you need to have: Ingredients of Kokam Rasam & Seasoning ingredients
Ingredients of Kokum Rasam/Saru
1. Dry skin of Kokum fruit – a Few
2. Green chilly 2 (less spicy)
3. preferably Jaggery – generous quantity
4. Salt – as per taste
5. Water – Around 2 cups
6. Rasam powder – 1/2 Teaspoon ( i have added but optional)
Ingredients of Seasoning:
1. Mustard seeds – 1/2 Teaspoon
2. Red chilly pieces – 2-3
3. Asafoetida powder – 1/4 Teaspoon(optional)
4. Curry leaves – 2 Sprigs
5. Cooking oil – 1 Teaspoon
6. Cilantro – 1 Tablespoon(chopped for garnishing) Kokum Saru being cooked
What you do with what you have:
1. Soak skin of Kokum fruit in water for about an hour.
2. Add required quantity of water to the extract to bring it to the required consistency adding slit green chilly, sugar and salt to bring it to boil.
3. Finally add rasam powder to it on boiling.
4. Place a spatula with 1 teaspoon of cooking oil on low flame. When heated add mustard seeds to it. When it splutters, add red chilly pieces, asafoetida powder and curry leaves to it.
Seasoning in progress
3. Season the Kokum rasam and the image below shows what you end up with (chopped cilantro garnish on top). Ready to serve Kokum Rasam/Birinda saru