Ingredients with Measurements:
- 1 cup kokum
- 1 tablespoon ghee
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 teaspoon black pepper
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 tablespoon grated ginger
- 1 tablespoon grated garlic
- 1 tablespoon jaggery
- Salt to taste
- 2 cups water
- Coriander leaves for garnish
Special equipment needed:
- Pressure cooker
Step-by-step instructions:
1. Soak the kokum in 1 cup of warm water for 10 minutes.
2. Heat ghee in a pressure cooker and add mustard seeds, cumin seeds, and black pepper. Let them crackle.
3. Add grated ginger and garlic and sauté for a minute.
4. Add turmeric powder and red chili powder and sauté for another minute.
5. Add the soaked kokum along with the water it was soaked in, jaggery, salt, and 2 cups of water. Mix well.
6. Close the pressure cooker and cook for 3-4 whistles on medium flame.
7. Once the pressure is released, open the cooker and mix the rasam well.
8. Garnish with coriander leaves and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium flame
Serving size:
4 servings
Nutritional information:
Calories: 60 kcal
Carbohydrates: 10 g
Protein: 1 g
Fat: 2 g
Sodium: 300 mg
Fiber: 1 g
Substitutions for ingredients:
- Jaggery can be substituted with sugar or honey.
- Black pepper can be substituted with white pepper.
Variations:
- Add cooked lentils or chickpeas to make it a more filling soup.
- Add chopped tomatoes for a tangy flavor.
- Add coconut milk for a creamy texture.
Tips and tricks:
- Adjust the amount of water according to the desired consistency.
- Use fresh kokum for best results.
- Add more jaggery if you prefer a sweeter taste.
Storage instructions:
Store the leftover rasam in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the rasam on the stove or in the microwave until heated through.
Presentation ideas:
Serve the rasam in a bowl or a small cup.
Garnishes:
Garnish with coriander leaves.
Pairings:
Serve with steamed rice or bread.
Suggested side dishes:
Serve with a side of roasted vegetables or a salad.
Troubleshooting advice:
- If the rasam is too sour, add more jaggery.
- If the rasam is too thick, add more water.
Food safety advice:
Make sure to use fresh ingredients and store the leftovers properly in the refrigerator.
Food history:
Kokum is a fruit native to India and is commonly used in Indian cuisine for its tangy flavor and medicinal properties.
Flavor profiles:
Tangy, spicy, and sweet.
Serving suggestions:
Serve hot as a soup or a side dish.
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Region: Indian