About Mane Adige

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"Mane Adige" means "Home Food" in kannada and this blog is all about recipes that I cook. Most of the recipes I post here will be from "Mangalooru" and "Bengalooru " regions of Karnataka,India. Rest of them are the one's which I try out by improvising the recipes got from different sources.

Monday, December 15, 2008

Punarpuli Saaru/ Kokum Rasam

I was at the local Indian store couple of weeks back, doing my weekly groceries. I picked up a pack of SWAD toor dal from there; When I was emptying the dal into a container at home, I realized that it smelled bad.... like something bitter. "Old stock, maybe" I thought and ignored it.... noting in my mind to wash the dal one extra time before using it. I made  sambhar out of the same dal the next day- I washed it a couple of times extra, just like I had noted. I served myself some rice and sambhar for lunch, and I couldn't believe how it had turned out!!! It was bitter, and it smelled bad.... It tasted nothing like sambhar!!! I tried SWAD toor dal from a lot of places after that, but they all tasted bad. I was wondering if any of you have had similar experiences with toor dal from your local grocery stores?!?!?!!!!

Anyway.... ever since the "smelly dal" episode, I have been looking for dal-less recipes. Here is one such recipe- "Kokum Rasam". Kokum, known as punarpuli in Kannada, has many medicinal values. Read more about Kokum here. Punarpuli rasam is a traditional mangalorean recipe. Its fast, easy to make and healthy too!!! Here is the recipe....

 

Ingredients:

7-8 Kokum, Wet/Dry

1 tsp Jaggery

1/2 tsp Mustard seeds

1/2 tsp Cumin/Jeera

3-4 Dry red chilies, low to medium spiced

4-5 Curry Leaves

1-2 Garlic flakes (optional)

1-2 tsp Ghee/Oil

A generous pinch of Hing

Salt as per taste

 

Method:

  1. Add enough water to the kokum and boil well, for about 7-10 mins; If you are using dry kokum, soak it in water for about 30-40 mins before boiling.
  2. Add salt, jaggery and boil further for a couple of more minutes; Adjust ingredients according to taste; Add extra water if the rasam turns out too strong and tangy.
  3. Heat ghee in a pan and temper with mustard seeds, jeera, curry leaves, garlic, hing and red chilies; Serve hot with steamed rice and enjoy!

Tip: This rasam could also be had as is, like a soup!


26 comments:

Kitchen Flavours said...

Wow this looks simple to make and yummy to taste.

Smitha said...

Reminds me of Menasina saaru, warm and comforting!!!
My disatisfaction with packaged toor dal is restricted to pest infestation; nevertheless i would suggest you to return the package to the store where you had purchased it. I did the same thing with my pest infested pacakage and we got a full refund.

Happy cook said...

I love rasam and this looks so yumm.
I love rasam just with plain rice, it is succh a comforting combination for me.

Rupa said...

This looks interesting, I never had this before. Is Kokum available in Indian stores in US? Do they have another name? Thanks!

Vanamala said...

looks simple and nice...

Sharmi said...

hey Ramya, I didn't know you live in chicago. where in chicago? can I know?

Sandhya said...

Hi
I visit ur blog often-its really good.About the dal,funny that you mentioned it cos I too had the same experience but with moong dal...Anything I tried with that dal of any brand turned out bitter...Dunno the reason though..

Sukanya Ramkumar said...

So mouthwatering... Looks so good. Nice recipe. YUM!....

anudivya said...

That rasam looks so clear and nice! I am a big fan of clear rasam, and yours fits the bill perfectly.

Sharmi said...

I am in Naperville:) so we are quite nearby! did you have snow today? its pretty bad here!!

Varsha Vipins said...

Hey Ramya..first time here..Wonderful space you got..I have had no bad experiences with Dal yet..n I love any type of Rasam,this being an excellent one.

sra said...

That looks lovely! And unusual.

srikars kitchen said...

wow.. looks perfect...pls tell me what is kokum??

RAKS KITCHEN said...

Hi ramya,theres some problem in viewing your pictures,did u deleted the web album? or the problem is only in my side?
Rasam sounds good,widh to see the picture:)

AnuSriram said...

That a delicious soup for snowy winter.. Healthier too!

Laavanya said...

Oh sorry to hear about the bitter, bad stock dal.

I've not cooked with kokum before but have read abt it in quite a few blogs.. must make for a tangy, tasty rasam.

Usha said...

How awful about the bad dhal... the rasam looks wonderful, have never tried making rasam with kokum...

meeso said...

That looks great! I've had bad dal before, not only did it smell and taste bad, it seemed to take forever to cook.

Cynthia said...

I have some Kokum, I'd bought on one of my trips. Will definitely give this a try.

Happy Holidays!

Archy said...

Kokum is very healthy, never tried rasam out of it, looks nice and perfect for clod weather now..

Anonymous said...

Hi Ramya,

Can you please post the recipie for Mangalore Buns.

Thank you

sra said...

Happy New Year!

Anonymous said...

Punarpuli is Tulu word. Not Kannada word.

Anuradha Murthy said...

Hi Ramya

Very nice blog...was looking for some pakka kannada dishes since long time and could not find one which would satisfy me. Atlast found that in ur blog..very nice. Pls try to post few more eggless cake recipes.

anns said...

BEFORE I TRY THIS RASAM WANTED TO KNOW IF THE WATER HAS TO BE DISCARDED IN WHICH THE DRY KOKUM IS SOAKED FOR 30 MIN

Ramya's Mane Adige said...

@anns..No, do not discard the water in which you soaked the kokum. You should use this for making the Rasam!!