Tuesday, July 14, 2009

Punarpuli Saaru | Kokum Saru | Kokum Rasam : South Indian Special Rasam Recipe



Here is what my mom-in-law has to say about punarpuli/bhadpuli/kokum. "When my mom was alive, she used to dry the kokum & prepare rasam with both dry & fresh kokum(also known as bhadpuli in Tulu). Kokum fruit would be available during late spring/summer & kokum has cooling effects on the body. It is given to people having pitta dosha, as it is said to balance the pitta. We used to drink this as a soup. These days we get kokum syrup in Hebri & other places, that is used to prepare cool drink or a summer drink".

This saaru is prepared, relished from many decades(could that be centuries too!!, not sure) & I'm sure, this will also be prepared for many more generations/decades to come. The rasam is very very simple & can be prepared within minutes. Not many ingredients & this one tastes heaven. This one is a perfect example for "Less is More".


Ingredients:

Dried Kokum/bhadpuli: 12-14
Water : 1 liter
Powdered Jaggery: 1.5-2 tbsp
Salt: According to taste
Onion: 1 medium sized
Green Chilli: 2-3 (small ones, they are very very hot) or 4-6(normal ones)
Coconut Oil : 1 tsp
Curry Leaves: 1 strand
Mustard Seeds: 1 tsp

Method:

  • Boil the water. When water is hot, add the dried kokum pieces to it. Let it boil for about 1 minute
  • Let the mixture soak for about 20-30mins.
  • Finely chop the green chillies & add the chillies to the same water & squeeze the juice of the kokum + green chillies.
  • Discard the squeezed kokum. Add salt, jaggery & mix well. No need to heat it again.
  • Finely chop the onion & add the raw onions to the rasam prepared.
  • Prepare the tempering. Add oil. When oil is hot, add mustard seeds, when mustard seeds splutter add curry leaves & saute till the leaves color change. Pour this tempering to the rasam prepared.
  • Rasam is ready to be served.
Notes:
  • Unlike conventional rasams, this rasam is not boiled & consumed warm or cold. It can be preserved for 3-4 days in fridge(Add onions & tempering only for the required quantity). This rasam tastes better the next day.

  • Curry leaves has tremendous health benefits. Finely chop the curry leaves & then add it to rasam or any vegetable. This way, we do not discard the curry leaves & consume them.

  • Adjust the sweetness in the rasam according to one's family needs.

  • Store bought kokum/punarpuli would be soaked in salt & then dried. Hence adjust the salt level accordingly.

  • If hands start burning after squeezing the green chillies, apply coconut oil on your palms.
I'm posting this on behalf of my mom-in-law. She is the owner of this recipe. Another version of punarpuli saaru could be found here
This rasam is also making its way to "RCI: Udupi & Mangalorean Cuisine" event hosted by Sia & started by Lakshmi

23 comments:

  1. Sounds new and Creative dear, Will have to try this:)

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  2. wow! yummy! my all time fav!

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  3. hey that is so informative abt this saaru will try it for sure.. looks lovely and yummy. wonderful color

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  4. Hi sushma,

    thumba chennagide. illi singapore nalli kokum sigatta? mustafa nalli enu hesaru?

    Anu

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  5. Punarpuli reminds me of home. My mom makes this, ohh i just love this saaru.I do not get punarpuli here.

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  6. slurrp! looks tempting kanri. Do we get dried kokum in Singapore?

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  7. @All,
    Thanks a lot for your comments.

    @Anu & LG,
    sigutte kanri, I got Zyka Kokum last time. It would be there along with Jeera, Mustard, menthya & other spices. Check it out. This rasam is very good for kids too, as it helps to keep their minds balanced :)

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  8. Nice rasam Sush. I did not know about these wonderful properties of kokum

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  9. this is new to me but must be wonderful!

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  10. we prepare in a similar way with tamarind instead of kokum...Next time I will try with kokum...looks so nice..

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  11. hi Sushma,
    Hmmm...athe inda tumba nostalgia shareinga ;)so sweet!! we konkanis love kokam ...it's saar/rasam is mind blowing ri, I like ur recipe it's different from what Amma makes, shall try this one. \
    LOL nimma comment nodi nagu bantu...this rasam is good for kids too! it helps to keep their mind balanced :) that was really cute ...lol
    kokam syrup concentrate stock namma mneli idde iratte, Blore hodaga Udupi stores inda kokam can tartene :) now now u made me nostalgic too!
    Enjoy!!!
    Hugs to u and ur kiddo:)

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  12. This is new and a cool way to have kokum. I just love them

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  13. Lovely color...must be delicious..!
    tnx for sharing...

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  14. Thank you Sushma for sending one of fav recipes from my childhood :) As a small child I relished this 'red' saaru and loved its sweet and sour taste:) we prepare it exactly like you except we don't add onions.

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  15. Something very new for me....never knew abt this...looks very tempting though ...hope u r having gud time :)

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  16. Sushma, that Punarpuli saaru reminded me of my home:) My mom used to make it almost every weekend and how I usd to love it:) are you also from Mangalore?

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  17. @K,
    My in-laws are from Udupi. Thanks a lot for your lovely comments.

    @All,
    Thanks a lot for all your comments.

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  18. This is new to me, love the gorgeous vibrant color :)

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  19. Completely a new one to me..looks splendid..would like to experiment..
    great blog ...
    first time here..hope to see more often.

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  20. This comment has been removed by a blog administrator.

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  21. This comment has been removed by a blog administrator.

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  22. Hi, where to get kokam. ..

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  23. @Nan,

    In Singapore, Kokum is available in Mustafa

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