Wednesday, June 4, 2014

Kokum Rasam

#Kokum #Rasam : Kokum is a fruit of a tree which is widely used in Maharashtrian and konkan cuisines for its sour taste. There are many varieties of kokum and many of them are found in Western ghats of India. The outer layer of the fruit is dried in the Sun to get kokum which is used for culinary purposes. It is deep red in color and when dried becomes black.

Rasam is one of the main dishes prepared for lunch in South India especially in Tamil Nadu, India.
It is a concoction of few condiments with tamarind or lemon. Rasam is mixed with rice and relished with a curry/poriyal/thuvatal. Now I used this sour tasted kokum to prepare rasam in place of lemon or tamarind.
Now to preparation. Quantity prepared : 2 cups [ approx. ]

Ingredients :
Madras Rasam Powder    : 2 Tsp full
kokum                            : 2 or 3
Salt                                 : 2 Tsp [ adjust ] 
Turmeric Powder           : A Pinch
Red Chilli Powder         : 1/4 Tsp (If Required )
Green Chilli                   : 1
Tomato                         : 1
garlic cloves                   : 2

To Temper :
1/2 Tsp                         Mustard
1/4 Tsp                          Cumin
1/8 Tsp                          Shajeera
1 Tsp                             Oil

Asafoetida, Curry Leaves & Coriander Leaves for Garnishing.                  
This is enough for 2 to 3 persons.
Approximately 1 3/4 cups of rasam can be prepared with the given ingredients.

Method :

Soak kokum in lukewarm water.

Add 2 Tsp full of Madras Rasam Powder.
Add turmeric powder, Salt, Cut Tomatoes, and Chilli powder ( if you want it spicy ).
Add smashed garlic cloves.

Now add 1 3/4 cup of water into the vessel with ingredients.

Turn ON the stove & keep the vessel on fire.

Let it boil on a medium flame.
When boiling rasam started foaming at the top turn OFF the stove & add Asafoetida.
Add soaked kokum along with soaked water.

Add few curry leaves.

Heat a kadai over a slow flame with oil.
First crackle mustard and then add cumin and shajeera.
Finally add curry leaves and turn off the stove.
Pour the tempering over prepared rasam.
keep it closed with a lid.

Just before serving top it with coriander leaves.

Take hot white rice in a plate and pour two to three ladle full of rasam along with one or two tomato pieces.
Now mix well with hand and enjoy with any vegetable curry.
Enjoy a cup of rasam with a pappad or vathal ( fryums ).

Other Rasam Varieties :
Madras Rasam