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


2-3 kokum peels soaked in hot water for 30


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


Extract 2-3 cups juice from the soaked kokum.

Grind coarsely the ingredients listed for


Heat oil,add mustard seeds,asafoetida,curry

leaves .

When the mustard splutters, add the coarse

paste with turmeric and salt and sauté for 3


Add the kokum extract and allow to reach a


Remove from fire and garnish with coriander




Pineapple rasam is the need of the season now,

Fruit with Vitamin C ,antioxidants,and disease

fighting properties is good taken in any form.

Pineapple is considered beneficial to arthritic

patients too.

Pineapple rasam is compulsorily present in

South Indian Thalis( mostly vegan) served at

occasions .The fruity flavour gives out a lovely

taste , and not forgetting that the juices present

in this fruit aids in digestion too.

So let’s get into the recipe


1 cup pineapple chunks slightly crushed

1 tbsp peppercorns

1 tbsp cummin seeds

5-6 cloves of garlic ( peel on)

2-3 cups light tamarind water

1 tomato mashed with hand

1/2 tsp turmeric

Salt to taste

Few curry leaves

For tempering

1 tbsp oil

1/2 tsp mustard seeds

1-2 dry chillies

A pinch of asafoetida


•Crush the pepper and cummin seeds coarsely.

•Crush the garlic coarsely

•Temper with the ingredients listed for

tempering .

•Add garlic,tomato,turmeric,salt .

•Add tamarind water.

•When it starts to boil , add crushed pineapple,

pepper and cummin mixture.

•When it reaches boiling point , switch off the


• Cover and set aside for a while and serve !


When you say neem faces do frown .

But this rasam doesn’t have the bitter taste .

Advantageous towards boosting health,

especially the stomach ,this type of concoction

should be taken frequently.

You should dry the neem flowers and store it ,

to make these type of recipes .

As neem trees are found all around my house ,

it’s just a leap if I need.Fresh flowers will infuse

bitterness so do not use fresh flowers .

You have to make this rasam with ghee for

good taste .

Fresh flowers can be used to make ‘ Kara

kulambu ‘ or vathal kulambu .Do try this recipe

and give your experiences and feedback.

Now to the healthy recipe


A handful of dried neem leaves

Grind to a coarse paste

1 small tomato

4-5 cloves garlic

7-8 peppercorns

1 tsp cummin seeds

1/2 tsp turmeric

2-3 cups light tamarind water

Salt to taste

2 tsp ghee

For tempering

1/4 tsp mustard seeds

2 dry chillies

Few curry leaves

A pinch of asafoetida


•Heat ghee and fry the flowers in ghee for 2

minutes . Remove and set aside.

•In the same vessel,add the ingredients listed

for tempering

•Next add the ground paste,turmeric,and salt.

•Sauté for few minutes

•Add tamarind water and when it starts to boil ,

add the fried flowers .Remove from fire .

•Garnish with coriander leaves .



mint ..belonging to the oregano,thyme category.

I think this is a very common plant, and all

know about it very well.

There are loads growing in my culinary patch,

uncontrollable growths,at times I have to pull

out too.

This velvety leaf has lots of benefits ,and widely

used in treating colds and coughs.

So today I thought of adding this leaf into the


To the recipe now


1 tblsp.black peppercorn

1 tsp.cummin seeds

1 small tomato

5-6 pips garlic ( preferably with peel on)

1 tblsp oil

A pinch of asafoetida powder

1/4 tsp turmeric powder

3-4 karpooravalli leaves

Light tamarind water*

Salt to taste

For tempering

1/4 tsp mustard seeds

1 dry chilli

Curry leaves


Coarsely grind the bold listed ingredients and

set aside.

Heat oil in a pan , add the ingredients for


When the mustard seeds splutter,add the

coarsely ground paste ,with the remaining

ingredients excluding the tamarind water.

Sauté for 2-3 minutes,and add the tamarind

water.Bring to a boiling point and remove from

fire. Add coriander leaves .

Serve with hot steamed rice !

*You could use light kokum infused

water,lemon juice infused water in place of

tamarind water.


Gooseberry /Amla/Nelli are an excellent source of vitamin C,and as society now is

gradually turning back to basics seeking for organic and healthy cuisines,i thought to

upload this recipe .Gooseberries can be used for making jams,fruit fools,pickles preserves

and many more.Now for this recipe.


3-4 amla (remove seed )

2 tsp pepper

2 tsp.cummin seeds

1 tsp.coriander seeds

5-6 pips garlic (peel on)

1/2 of a tomato

2 cups water

a pinch of turmeric

few curry leaves

a pinch of asafoetida

2 dry chillies

1/4 tsp.mustard seeds.

coriander leaves

salt to taste.

2 tsp.oil



First coarsely grind pepper,cummin,coriander and tomato .Boil the amla in 1 cup water,till

tender.Heat oil,add mustard,curry leaves,asafoetida turmeric,dry chillies and the ground

mixture,and saute for 2 minutes.Add  water, boiled amla water and the amla pieces.

Check for salt.Let it come to a boil.Add coriander leaves,and remove from fire.

Serve hot with rice.