Punarpuli saaru or kokum rasam recipe explained with step by step pictures. Punarpuli saaru or kokum rasam is prepared using dried kokum, jaggery, green chili, salt and a big fat tempering. This is a very healthy and very easy saaru or rasam recipe prepared using kokum..
Punarpuli or kokum is a plant from mangosteen family. Kokum fruit is dark purple in colour and is halved, dried and used as a dried rind. Dry kokum, kokum juice and kokum pulp are also sold in the shops. In my family we prepare punarpuli juice (or kokum juice) using home made kokum squash and punarpuli saaru (kokum rasam) using the dry kokum. Soon I will share the juice recipe using punarpuli or kokum.
Kokum is familiar as Kokum in Gujarat, Kokambi in Maharashtra, Bheranda in Goa, Kaatampi or Kudampuli in Kerala, Punarpuli in Karnataka, Murgal in Tamilnadu and Tintali in Orissa. Kokum has numerous health benefits.It is a wonderful antioxidant, it relieves the constipation, improves digestion, good for hair..like this, the list goes on.
Kokum tree is very common in Karavali and Malnad region of Karnataka and the dried kokum is available in most of the houses.
If you are looking for more rasam recipes then do check Mysore saaru or rasambili saaru, hesarubele saaru or mung dal rasam, Doddapathre rasam, Udupi rasam, cowpea rasam and fenugreek seed rasam, upsaaru, Mango rasam, avarekalu saaru and sabsige soppu (dill leaves) rasam recipes.
Preparation time: 30 min
Cooking time: 20 min
Serves: 1 litre
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