Thank you Amma for the recipe. It’s a very popular dish in Udupi coastal region. It’s sour, spicy, sweet & tasty soupy type of rasam. A comfort food that satisfy ones soul. Tastes so good with plain hot rice, ghee, kokum rasam and papad.

Kokum is an antioxidant also known to cure acidity and helps improve digestive problems.


Preparation Time

Cooking Time


30 Mins to soak dry kokum

10 Mins



o   ¼ Cup of dried Kokum/ Amchur/ Punarpuli (or 5-6 pieces)

o   ½ Tbsp Cumin seeds

o   ¼ Tbsp Peppercorn

o   2 cups of hot water

o   ½ Tsp Turmeric Powder

o   Jaggery to taste

o   Salt to taste

o   Curry leaves

o   Coriander leaves to garnish


o   Mustard Seeds

o   Cumin Seeds

o   Oil, preferably ghee

o   A pinch of hing


·       Soak the Punarpuli/ Amchur/ Kokum peels in hot water for 15-30mins and set aside.

·       Heat a pan with little oil and fry peppercorn and cumin seeds on low to medium flame till you get a nice aroma. Let it cool. Crush coarsely and set is aside

·       Squeeze the kokum and extract the juice out of it. Add water if necessary.

·       Heat the extracted juice, add salt, turmeric powder and jaggery to taste. Bring it to a boil, add the curry leaves.

·       Prepare the seasoning and pour it over the boiling rasam/ saaru and switch off the stove. Garnish with chopped coriander leaves.


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