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Kokam Rasam
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5 from 1 vote

Kokum Rasam|Punarpuli saaru

Kokum Rasam is a deliciously tangy, sweet and spicy dish, a southern Indian regional delicacy that leaves you wanting for more
Prep Time5 mins
Cook Time15 mins
soak time30 mins
Total Time50 mins
Course: Appetizer
Cuisine: Indian
Keyword: Kokam Rasam, Punarpuli Saru
Servings: 4
Author: Eateries Delightful


  • 5-6 dried kokum
  • 2 cups water
  • 2 green chillies
  • 1-2 tbsp jaggery // add more if needed
  • salt to taste
  • handful of cilantro
  • sprinkles of lemon //optionals
  • pinch of pepper


  • 1 tsp ghee // use coconut oil for vegan option
  • 6-8 curry leaves
  • 1 tsp cumin
  • pinch of asafoetida
  • 2 red chillies


  • Wash and clean the dried kokum, soak in boiling hot water for 20-30 mins. Gentle squeeze the peels to extract the juice. Strain it to a pan.
  • Heat extracted juice along with water. Add slit green chillies, pepper, jaggery and salt. Bring it to boil. Simmer for 5-10 mins.
  • Prepare the tempering. heat a tsp of ghee add cumin, asafoetida, curry leaves and red chillies. Once curry leaves are crisp, take it out off flame and season the rasam.
  • Serve hot with rice or enjoy it as a soup!


  • Kokum is tangy, so adjust the amount of jaggery and salt per your taste
  • This can be added to buttermilk and relished as kokum flavored buttermilk
  • Add few drops of lemon if you like it tangier