I use Kokum in curries,pickles,and drinks but

the idea of making rasam was not in my mind.

In fact ,I got the idea from Chef Sanjeev Kapoor.

It’s a great ingredient aiding in fat burn,and

relieves acidity in your body,aids digestion too

Rasam is compulsorily seen in all South

Jndian platters.

I always make rasam with few ingredients.I do

not use any rasam powder for making rasam.

To the recipe now

INGREDIENTS

2-3 kokum peels soaked in hot water for 30

minutes

Salt to taste

1/2 tsp turmeric

1/2 tsp jaggery

Grind coarsely

7-8 cloves garlic

1 tbsp peppercorns

1 heaped tsp cummin seeds

2 dry chillies

1 tbsp coriander seeds

Few curry leaves

1 small tomato

For tempering

1/2 tsp mustard seeds

1/4 tsp asafoetida

Curry leaves

1 tbsp oil

METHOD

Extract 2-3 cups juice from the soaked kokum.

Grind coarsely the ingredients listed for

grinding.

Heat oil,add mustard seeds,asafoetida,curry

leaves .

When the mustard splutters, add the coarse

paste with turmeric and salt and sauté for 3

minutes.

Add the kokum extract and allow to reach a

boil.

Remove from fire and garnish with coriander

leaves.