Digestion20 min
Light Kokum Rasam for a Hot-Day Lunch
A thin, tangy rasam made with kokum instead of tamarind, with cumin, pepper and curry leaves, served with rice on hot days.
Why kokum is used this way
Kokum is a sour purple fruit from the Konkan coast, dried and used like tamarind. It is a traditional cooling ingredient in sol kadhi, sherbet and dal.
Kokum gives rasam a gentle sourness and a pink colour. It is a good light lunch when heat and heavy food have left the stomach unsettled.
Ingredients
- 4 to 5 dried kokum rinds
- ½ tsp jeera
- ½ tsp black pepper
- 8 to 10 curry leaves
- 1 tsp ghee
- Salt
How to prepare
- Soak kokum in a cup of warm water for 15 minutes and squeeze out the juice.
- Boil 2 cups water with crushed jeera, pepper and salt, add kokum water and simmer briefly.
- Temper curry leaves in ghee and pour over.
How to use
- Have a bowl with soft rice at lunch.
- Or sip a small cup before the meal.
Helpful habits
- Dried kokum keeps for a year in a glass jar.
Precautions
- Keep the pepper light if you get acidity.
- Ready-made kokum syrup is mostly sugar; dilute well or use dried rinds.
- If you take regular medicines or have a long-term condition, check with your doctor first.
Frequently asked questions
Can I add dal?
- Yes, a spoon of cooked toor dal makes it more filling.
How long does it keep?
- Best fresh; up to a day in the fridge.
Can kokum replace tamarind?
- Yes, in dals and curries; it is milder and fruitier.
