Punarpuli / Kokum / Aamsul is a fruit whose outer skin is dried under the sun and can be used for culinary purposes.
Kokum has a very strong piquant flavour to it. It is blackish red in colour and it is sometimes used as a substitute to tamarind in many dishes.
Mangaloreans use kokum to prepare Kokum Rasam – a light, tangy and refreshing rasam that can be consumed as a soup.
Here is the recipe for the Punarpuli (Kokum) Rasam !
Punarpuli / Kokum – a handful (about 6-7 pieces)
Water – 2 cups
Green chilled – 2 – silt vertically
Jaggery – about a size of ¼ lime (more if you do not like the rasam to be strong)
Jeera powder – ½ tsp
Turmeric powder – ¼ tsp
Salt – as per taste
Ghee / oil – 1 tbsp
Jeera / cumin seeds – 1 tsp
Curry leaves – few
Soak the Punarpuli / kokum in 2 cups (or more if needed) for 15-20 minutes.
Then add the green chillies, jaggery, jeera powder, turmeric powder and salt. Mix well and allow it to boil on medium-high flame.
Boil it well for 10-15 minutes before turning off the heat.
Prepare the tempering and add to the rasam just before serving.
Serve the hot rasam with rice.