Punarpuli Saaru | Kokum Rasam / Soup

Today's post in the Journey Through The Cuisines,where I am doing an A-Z recipe posts through the cuisine of Karnataka,is a simple Saaru/ Rasam/ Soup that goes well with steamed rice and also doubles as a soup.

Generally for us, Saaru would mean a dish made with Dal, tomato, Saarin Pudi[Rasam powder] and tamarind. Dal may sometimes be absent as in the Jeerige Menasu Saaru but tomato and tamarind are present.

But this Saaru is has none of the above ingredients!! Punarpuli / Kokum is used here and a little bit spices to brighten it up. This is a Magaluru / Mangalore specialty dish.

As with any dish, there are several variations for this and here is my version.

Thanks to Pradnya for sharing Kokum when we last met. I still have some left and will be using to make either this Saaru or Sol Kadhi.

I used:

Punarpuli / Kokum peels 10 numbers
Hasi Menasinakaye / Green chilies- 2 numbers,slit
Menasin Pudi / Pepper powder - 1/2 teaspoon
Bella / Jaggery- 1 teaspoon,powdered
Uppu / Salt - to taste

Ogarnay / Seasoning:

Sasve / Mustard- 1/2 teaspoon
Jeerege / Cumin seeds- 1/2 teaspoon
Ingu / Asafoetida powder- a pinch
Ona menisanakye /Red chilies- 1, broken
Karibevu / Curry Leaves - a few
Yenay / Oil- 1 teaspoon

Kothamri Soppu / Coriander leaves- a few to garnish

Soak the kokum peels in hot water for 15 minutes. Mash it with your fingers and transfer it onto a pan.Add 2 cups of water and bring to a boil.

Add green chilies, salt, pepper powder ,jaggery .Let it dimmer for 5 minutes. Remove from heat.

Heat oil in a small pan.Add mustard, cumin and when it splutters, add curry leaves, asafoetida powder and red chilies. Remove from heat and pour over the Saaru.Give it a mix and serve garnished with coriander leaves.

Goes well with steamed rice...

Can also be served as a soup


This post also goes to the A-Z Challenge 

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63

An InLinkz Link-up

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