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!