Punarpuli saaru recipe | How to make kokum rasam | Mangalore style punarpuli saru
By Latha on June 1st, 2018
Punarpuli saaru or kokum rasam recipe explained with step by step pictures. Punarpuli saaru or kokum rasam is prepared using dried kokum, jaggery, green chili, salt and a big fat tempering. This is a very healthy and very easy saaru or rasam recipe prepared using kokum..
Punarpuli or kokum is a plant from mangosteen family. Kokum fruit is dark purple in colour and is halved, dried and used as a dried rind. Dry kokum, kokum juice and kokum pulp are also sold in the shops. In my family we prepare punarpuli juice (or kokum juice) using home made kokum squash and punarpuli saaru (kokum rasam) using the dry kokum. Soon I will share the juice recipe using punarpuli or kokum.
Kokum is familiar as Kokum in Gujarat, Kokambi in Maharashtra, Bheranda in Goa, Kaatampi or Kudampuli in Kerala, Punarpuli in Karnataka, Murgal in Tamilnadu and Tintali in Orissa. Kokum has numerous health benefits.It is a wonderful antioxidant, it relieves the constipation, improves digestion, good for hair..like this, the list goes on.
Kokum tree is very common in Karavali and Malnad region of Karnataka and the dried kokum is available in most of the houses.
If you are looking for more rasam recipes then do check Mysore saaru or rasambili saaru, hesarubele saaru or mung dal rasam, Doddapathre rasam, Udupi rasam, cowpea rasam and fenugreek seed rasam, upsaaru, Mango rasam, avarekalu saaru and sabsige soppu (dill leaves) rasam recipes.
Preparation time: 30 min
Cooking time: 20 min
Serves: 1 litre
Ingredients: (measuring cup used = 240ml)
- 4 - 5 dried punarpuli or kokum
- 1 small lemon sized jaggery
- 1 green chili
- 2 tsp salt or as per your taste
Ingredients for tempering:
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1/4 tsp fenugreek seeds or menthe
- 1 - 2 red chili
- A big pinch of asafoetida
- 5 - 6 curry leaves
- 4 tsp cooking oil
Instructions for making punarpuli saaru or kokum rasam:
- Rinse well and soak the dried punarpuli or kokum in water for a minimum duration of 30 minutes. Please note, the kokum I used were halved ones, so I used around 10 pieces. Instead you can use fresh kokum or kokum juice.
- After soaking transfer it into a container along with the soaked water. And add in required water. I have used around one litre of water.
- Also add in jaggery, salt and one slit green chili.
- Next bring it to boil and continue boiling for 10 minutes under low flame. If you wish you can taste it and adjust the taste at this stage.
- Meantime gather all the ingredients required for tempering. I have used oil, mustards, cumin, fenugreek seeds, red chili, asafoetida and curry leaves for the tempering.
- Prepare tempering and add it into the boiling saaru or rasam. Serve it with hot steaming rice or enjoy it like a hot spicy soup.
Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.
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