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Wednesday, February 29, 2012

Kokum/Birinde/Punarpuli Rasam Recipe

Garcinia indica, a plant in the mangosteen family (Clusiaceae), commonly known as kokum, is a fruit-bearing tree that has culinary, pharmaceutical, and industrial uses.Garcinia indica is known by various names across India, including aamsol, aamsul, bindin, biran, bhirand, bhinda, bhrinda, brinda, bin'na, kokum (alternate spellings kokam and cocum), katambi, looikya, sour apple, panarpuli, ratamba. The outer cover of fruit is dried in the sun to get aamsul or kokam.
Kokum yields a peculiar flavour and blackish red colour. It is a preferred substitute for tamarind in curries and is frequently used to add flavor and tartness to dal (lentil soup) for flavor balance, and parts of South India.
Kokum squash or kokum concentrate is used in preparing a drink which is bright red in colour. Kokum sherbet or kokam rasam improves digestion and cools the body during summers.

  • Dried Kokum - 8 to 10
  • Water - 400ml
  • Green Chillies - 3 or more cut into lengthwise
  • Garlic flakes- 10 crush little bit
  • Jaggery - 1or 2tbsp
  • Mustard seeds - 1tsp
  • Curry Leaves - 2sprigs
  • Coriander leaves for garnishing
  • Salt to taste
  • Oil - 2tbsp
  • Soak Dried Kokum in water for 1hour.
  • Bring to Boil this soaked kokum along with green chillies, salt and jaggery for 15 minutes or more. Once done switch off the stove.
  • Heat oil in a pan. Add Mustard Seeds and allow it to splutter.
  • Once spluttering starts add garlic flakes and fry for 2minutes.
  • Add Curry leaves and switchoff the stove.
  • Add this tempering to the above kokum rasam.
  • Garnish it with fresh coriander leaves and serve hot with rice.


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