The kokum fruit as a refreshing and stimulating rasam will work up an appetite. Also brings out the light flavours from the curry leaves and spices wonderfully …
KOKUM RASAM
Ingredients
15-20 kokum petals soaked in 2 cups warm water for 30 minutes
¼ tsp turmeric powder
2 tbsps rasam powder
½ tsp asafoetida (hing)
¾ crushed black peppercorns
2 cups cooked pigeon peas water
Salt to taste
2 tbsps chopped fresh coriander leaves
Steamed rice to serve
Tempering
1½ tbsps ghee
1 tsp mustard seeds
½ tsp cumin seeds
¼ tsp asafoetida (hing)
6-8 curry leaves
Method
1. Strain the soaked kokum petals in a large bowl with the help of a strainer. Add turmeric powder rasam powder and asafoetida and mix till well combined. Transfer this into a deep pan and cook till it reduces to half.
2. Add crushed black peppercorns cooked pigeon peas water and salt and mix well. Boil for 2-3 minutes.
3. To make the tempering heat ghee in a small pan. Add mustard seeds and let them splutter. Add cumin seeds asafoetida and curry leaves and mix well. Immediately transfer this into the rasam and mix well.
4. Continue to cook for 1-2 minutes. Add coriander leaves and mix well. Switch the heat off and transfer the rasam into a serving bowl.
5. Serve hot with steamed rice.
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