Ingredients

• 7 to 8 - kokum, wet/dry
• 1 tsp - jaggery
• 1/2 tsp - mustard seeds
• 1/2 tsp - cumin/jeera
• 3 to 4 - dry red chillies, low to medium spiced
• 4 to 5 - curry leaves
• 1 to 2 - garlic cloves (optional)
• 1 to 2 tsp - ghee/oil
• a generous pinch of hing
• salt as per taste

How to Make Kokum Rasam

• 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).
• Add salt, and jaggery and boil for a couple more minutes.
• Adjust ingredients according to taste.
• Add extra water if the rasam turns out too strong and tangy.
• Heat ghee in a pan and temper mustard seeds, jeera, curry leaves, garlic, hing, and red chillies.
• Season the rasam with this.
• Serve hot with steamed rice.
• Recipe and Image courtesy: Ramya
• http://maneadige.blogspot.in/