It is only appropriate that rasam when prepared in a konkani household is done so with kokum. Rasam is a traditional South Indian soup prepared in a tamarind base. Kokum, affectionately known as the Malabar tamarind is a common feature in shops and homes alike all over the west coast of peninsular India.
Kokum is rich in a vitamin B complex and C, besides minerals including manganese, magnesium and potassium. Garcinol is an essential compound found kokum which has rich anti-oxidizing, anti-inflammatory and anti-microbial properties. It is also rich in hydroxy citric acid, an organic compound found specially in kokum and related breeds, which is effective in weight loss.
Rasam, on its humble part is a common accompaniment to a full course meal in south, south-west India. It is traditionally either mixed with rice, or sipped as a warm beverage after you have gone through the main course. Its spicy sour taste washes the palate helps settle down the food in your stomach and promote digestion.
Prakrti Online Store
Find us at Amazon India.
Browse through our online store [www.prakrti.co.in/collections/spices] for our collection of choicest spices.
Also find our range of Coffee Tea, Green Coffee, Green Tea and Cashew Nuts.
We provide you with export grade quality at competitive prices, delivered to your doorstep.
Kokum Rasam - Recipe
- 8 dried kokum
- 4 cups of water
- 1/4 teaspoon cumin seeds
- 1/4 teaspoon mustard seeds
- 1/2 teaspoon whole pepper
- 1 large onion fine chopped
- 1 fresh green chilly diced
- 2 large cloves of garlic
- 1/2 inch knob of ginger
- 1 dry chilly
- 4-5 curry leaves
Procedure of Preparation
- Bring to boil in a pot of water the kokum, onions, garlic, ginger, chillies and whole pepper.
- Cover the pot and let it sit on a low fire for about 10 minutes until the kokum is thoroughly cooked.
- In a frying pan heat on a low flame, 2 tablespoon oil and throw in the red chilly, cumin and mustard seeds.
- Once the mustard seeds begin to crackle then add the curry leaves.
- Toss around the contents of the pan and get them tempered thoroughly, without getting them burnt.
- Stir in the tempered contents of the pan into the kokum broth.
- Serve hot.