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.