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 !

INGREDIENTS:

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

FOR TEMPERING:

Ghee / oil – 1 tbsp

Jeera / cumin seeds – 1 tsp

Curry leaves – few

METHOD:

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.