Kokum Rasam Recipe in 4 Easy Steps – Simplefoodreviews Mangaluru

Kokum (Mangosteen in English, Brinda in konkani), is a super fruit available predominantly in the Konkan region during summers.  It has a distinct tangy taste and the skin of the fruit is  used in both savory and sweet dishes. I know for a fact that this fruit is earnestly sought after during summers since it is now a rare sight to see. The best part is that once you eat the insides of the fruit you can dry its skin and use it all year round. 

Kokum Tree and its Fruit

Being rich in antioxidants, Kokum is known to improve digestion, reduce inflammation, control cholesterol levels, aide weight-loss and keep you looking young. My favorite memory of this fruit is my mum serving to my friends on my birthday. Bhel Puri and Kokum Sharbath made us feel like we were vampires devouring a big cup of fresh blood (Yep I can’t believe that was appetizing to us ). 

Dried Kokum Skins

• Serves : 2
• Prep Time : 30 minutes
• Cooking time : 10 minutes

INGREDIENTS

10 pieces of kokum skins
1 small onion
4-5 cloves of garlic
0.5 inches of ginger
2 green chillies
a small cup of coriander leaves
salt to taste

METHOD

Step 1: Wash the kokum skins in water for a few seconds
Step 2: Soak the kokum skins in one cup of warm water for 30 minutes
Step 3: Roughly chop the onion, ginger, garlic, coriander leaves and green chilies.
Step 4: Remove the kokum skins and transfer the kokum extracts to a cooking bowl.
Step 5: Add the chopped ingredients to the kokum extract and let it simmer for 10 minutes. Add salt according to your taste.
Step 6: Temper mustard seeds, garlic and curry leaves in coconut oil.
Step 7: Add the tempering to the kokum mixture and turn off the heat.
Kokum rasam is ready to serve with hot rice and some fried fish or masala potato wedges.