Directions

1. In a medium mixing bowl, combine the kokum rinds and 2 cups of hot water. Allow them to soak for 30 minutes. This process extracts the tangy flavor from the kokum.

2. After soaking, place a strainer over a large mixing bowl. Pour the kokum mixture through the strainer. With the back of a spoon, gently mash the soaked kokum rinds against the strainer to extract as much pulp and juice as possible. Add the additional 1 cup of water to the strained kokum juice and set aside. This is your kokum rasam base.

3. Place a pan over medium heat. Add the oil. Once the oil is hot, add the mustard seeds. Let them splutter.

4. Next, add the cumin seeds and let them sizzle for a few seconds.

5. Add the chopped onion, chopped garlic, hing, curry leaves, and dried red ingredients well chilies to the pan. Stir and sauté for 3 to 4 minutes, or until the onions turn a light golden color. This step infuses the oil with aromatic flavors.

6. Pour the prepared kokum juice into the pan. Then, add the turmeric powder, chilli powder, salt (to taste), and jaggery powder. Mix all the ingredients well.

7. Bring the rasam to a gentle boil. Once it starts boiling, cover the pan with a lid and reduce the heat to low. Simmer for 3 minutes, allowing the flavors to meld together beautifully.

8. After 3 minutes of simmering, turn off the heat. Garnish generously with freshly chopped cilantro.

9. Your flavorful Kokum Rasam is now ready to be served! Enjoy it hot with freshly cooked rice. It makes for a light, tangy, and satisfying meal.