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5 from 73 votes

punarpuli saaru recipe | kokum rasam recipe

punarpuli saaru recipe | kokakam rasam recipe
Course Main
Cuisine south indian
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 3 Servings
Author HEBBARS KITCHEN

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

Instructions

  • 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.