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Saturday, May 17, 2014

Punarpuli Saru / Kokum Rasam

8-10 dried Kokum Skins / Onagisida Punarpuli Sippe
Large Lemon sized Jaggary
1 Green Chilly
Pinch of Turmeric powder
Salt to taste
1 tsp Mustard seeds
1/2 tsp Cumin seeds
Pinch of Asafoetida powder
5 - 6 Curry leaves
1 tsp Oil


Put kokum skins, cut green chilly, salt, jaggary, turmeric powder and around 8-10 cups of water and bring it to boil. Keep the rasam in medium flame for about 3-4 mins. 

Put mustard seeds, cumin seeds, oil in a pan and heat. Once it starts spluttering, add asafoetida powder, curry leaves and keep it for few seconds and then add it to Rasam. Mix well before serving. It goes well with Rice. It can also be served as soup.