Kokum Rasam | How to make kokum Rasam | Punarpuli saaru
What is Kokum/punarpuli::
Kokum, also known as Garcinia indica, is a fruit-bearing tree native to the Western Ghats region of India. It is commonly found in the coastal areas of Maharashtra, Karnataka, and Goa. The tree produces small, round fruits that are about the size of a lemon and have a deep purple color when ripe.
Kokum has been used for centuries in traditional Indian cuisine and Ayurvedic medicine. The outer skin of the fruit is dried and used as a culinary ingredient, imparting a sweet and tangy flavor to dishes. It is often used as a souring agent in curries, chutneys, and pickles. The dried kokum skins can also be ground into a powder and used as a natural food coloring.
In addition to its culinary uses, kokum is known for its medicinal properties. It is believed to have digestive and cooling properties, and is often consumed as a refreshing drink or sherbet during hot summer months. Kokum is also used in traditional remedies to treat various ailments, including acidity, indigestion, and skin infections.
The health benefits of kokum are attributed to its rich content of hydroxycitric acid (HCA), which is believed to have anti-inflammatory, antioxidant, and anti-obesity properties. Kokum is also a good source of vitamins, minerals, and dietary fiber.
Overall, kokum is a versatile fruit that is valued for its culinary and medicinal uses, particularly in the Indian subcontinent.
Ingredients:
Dried kokum skins - 10
Green chilli - 1, chopped
Crushed black pepper - 1tsp or less
Jaggery - 1tbsp
Salt to taste
Water - 3 cup
Mustard seeds - 1/2 tsp
Jeera/cumin seeds - 1/2 tsp
Garlic - 4-5 cloves
Curry leaves - 1 sprig
Oil - 1tbsp
Coriander leaves - few chopped
Note: You can replace garlic with pinch of hing/asefoetida
#kokum #kokumrasam #punarpuli
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