This one is something of a uncommon way of preparing rasam, a traditional Indian soup. The addition of Kokum makes this Rasam tangy, darker and balance well with the traditional sweet and spicy rasam flavour. You can mix it with rice and turn it into a main dish, or drink by itself as a refreshing snack. It’s extremely low in calories as it’s almost all water, but very filling, and as with all things spice: bursting with flavour.
Recipe: Kokum Rasam
– 5 pieces dry kokum
– 1/2 tsp kashmiri chilli powder (kashmiri chillies are mild, and mainly for adding colour)
– 1-2 whole kashmiri chillies
– 1/4 tsp turmeric powder
– 1/2 tsp sea salt
– 4 tsp jaggery (substitute with 4 tsp honey or brown sugar)
– 1/4 tsp coriander powder
– 1/4 tsp cumin powder
– 1/4 tsp fenugreek powder
– 2 tsp ghee (clarified butter) or substitute with 3 tsp butter / oil
– 1 tsp cumin seeds
– 4-5 dry curry leaves
1. Wash and soak the kokum pieces in 2 cups of warm water for about 20 minutes.
2. Squeeze the now hydrated kokums to release the rest of their juices into the warm water.
3. Add 1 more cup of water to the bowl, and put in a deep saucepan on the gas. Bring to a boil.
4. Add the turmeric, kashmiri chilli powder, kashmiri chillies, sea salt, jaggery, coriander powder, cumin powder, fenugreek powder. Lower the heat to a gentle simmer.
5. Simmer for 5 minutes, then switch off.
6. In a small pan, heat up the ghee, and gently fry the cumin seeds and curry leaves for about 1 minute until fragrant.
7. Then pour the oil, seeds and curry leaves into the rest of the Rasam.
8. Done! Serve piping hot.