Kokum rasam with coconut milk

Name: Kokum rasam with coconut milk
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 10-15 Kokum pieces; 3 Green chilies slit; As required Salt; 1 tbsp Jaggery, optional; 1 tsp Ginger, grated; 1 tsp garlic grated; 1 c Coconut milk, concentrated, canned; 1 tsp sesame seed oil; 1 tsp Cumin seeds; 4 cloves garlic; 1 Greeb chili; 1/4 c curry leaves; 1 sp asafetida powder

Lakshmi Sridharan Ph D @cook_19872338

USA

#ga24 #kokum
Kokum is a powerhouse of essential vitamins and minerals , It contains antioxidants that protect the body from oxidative stress and cellular damage caused by free radicals. Additionally, it contains essential vitamins and minerals, including vitamin C, calcium, iron, and potassium. Another benefit of consuming kokum is its ability to aid in digestion. Controls cholesterol, so good for heart health. Good for skin too. may help to lose weight. I used dried kokums as fresh kokums are not available here,

Lakshmi Sridharan Ph D @cook_19872338

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Ingredients

30 mins

4 servings

10-15Kokum pieces
3Green chilies slit
As required Salt
1 tbspJaggery, optional
1 tspGinger, grated
1 tspgarlic grated
1 cCoconut milk, concentrated, canned
TO TEMPER:
1 tspsesame seed oil
1 tspCumin seeds
4 clovesgarlic
1Greeb chili
1/4 ccurry leaves
1 sp asafetida powder
rasam

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Steps

30 mins

1

Prepare a checklist. Keep all ingredients close by.
Soak kokum in 2c boiling water for 2 or more hours. I boiled over medium heat until the pies got soft. Cool, remove the seeds. Puree. Strain using a wire basket. Squeeze the juice out of kokum. Collect the juice
2

Transfer the juice to a saucepan. bring it to boil, Stir in grated ginger and garlic. After a couple of minutes, simmer the heat. Stie in coconut milk. salt to taste
3

Temper heat oil in a saucepan over medium low heat. Pop the mustard seed. Stir in cumin seeds and asafetida. Add chili and curry leaves. Turn off the stove.
Add the tempered ingredients to the rasam. Aromatic flavorful healthy rasam is ready for your drinking pleasure. transfer the rasam to a bowl. Serve hot in a glass. Enjoy.

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Lakshmi Sridharan Ph D @cook_19872338

on March 30, 2024 18:01

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography