Kokum Rasam/Birinda Saaru

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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. Sugar/Jaggery – as per taste

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 garnishinbg)

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/Saru

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12 thoughts on “Kokum Rasam/Birinda Saaru

    Priya said:
    July 15, 2012 at 1:49 am

    Never used kokum in rasam, super comforting.

    throve said:
    July 15, 2012 at 5:42 pm

    This looks like an Indian version of Thai Tom Yum soup. Nice colour. I haven’t heard of kokum or rasam. I will look for it next time I go grocery shopping at the Indian supermarket, I am out of ground cinnamon and ground ginger. I cannot believe I have used so much lately. So that trip will be this week.

    Rashmi said:
    July 18, 2012 at 1:36 am

    What is Kokum called in Hindi or Kannada? I did a google search but it didn’t turn up anything.

      prathibalrao responded:
      July 19, 2012 at 10:58 am

      Hi Rashmi,

      I just googled and you get it as Gracinia indica/Kokum fruit. Just check it up and lemme know. Since i knew about the fruit i didn’t google it at all.Go thru its health benefits too.

      Himanshu said:
      January 16, 2013 at 3:11 pm

      In kannada and tulu, it’s called budpuli.

        prathibalrao responded:
        January 16, 2013 at 8:43 pm

        Hi Himanshu,

        You are cent percent right!!!!!!!!11

    prathibalrao responded:
    July 22, 2012 at 12:56 am

    throve, think of rasam as a gravy item – either you can make it watery and have it as a soup. or you can make it thick and instead have it as a gravy with rice or side-dish for idli/dosa to dip into.

    more on kokum here –
    http://www.aayisrecipes.com/2008/04/27/kokum/

    kokum is the english name !

    Mickey Susla said:
    January 30, 2013 at 3:22 am

    This is a new comment. Nice!

    Lekisha Conner said:
    January 30, 2013 at 3:39 am

    Amazing. I like what you did.

    Kokum | Find Me A Cure said:
    November 6, 2013 at 3:27 am

    […] Kokum Rasam/Birinda Saaru […]

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