Punarpuli Saaru Recipe

Time and servings

Prep time	30 min
Cook time	15 min
Total time	45 min
Serves	3 servings

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Ingredients

• 4 sun dried kokum / punarpuli peel / ½ cup kokum / punarpuli syrup
• 1 tsp crushed black pepper (or can use more, it will help healing your cold)
• 1 tsp ghee or oil
• ½ tsp jeera / cumin seeds
• 1 green chilli (optional)
• 10 curry leaves
• 2 tbsp coriander leaves
• water
• salt

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Instructions

1. soak the punarpuli / kokum peels in a cup of hot water for 30 minutes, let it become soft. squeeze the kokum pieces a bit.
2. in a large kadai, add ghee and cumin seeds.
3. when they splutter immediately pour the kokam extract on to the kadai.
4. add another cup of water, salt, curry leaves and green chilli.
5. boil the content well and keep it in low flame for 10 minutes after it starts boiling.
6. add a tsp of jaggery and mix well.
7. lastly add coriander leaves and crushed black pepper. stir well and get to a boil.
8. serve it hot as rasam with rice or drink it as shots.

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Step-by-step

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Notes

• add some tamarind juice if you like your rasam more tangy.
• you can consume this rasam as soup.