One of the greatest plant-based discoveries in the coastal regions is the abundance of Kokum. There is no meal, be it vegetarian or fish thali, served in the coastal regions of India without a bowl of Kokum Rasam. While the people of Maharashtra and Goa like their kokum mixed with chillie and coconut milk, down south the kokum is made into a concoction of soupy Rasam but still spicy. Therefore, there is no particular way of relishing the goodness of Kokum.
A Fruit Of Indian Coastal Region
Kokum is also known by its scientific name Garcinia Indica is a plant that is indigenous to the tropical forest regions of India. Found in abundance in the Western Ghats highland regions of peninsular India, Kokum has been an integral part of Indian culinary history for centuries.
Ingredients:
Rasam 1:
15 Kokum pieces
1½ cup Water
3 slit Green chillies
1 tbsp Jaggery
Salt
To Temper:
1 tsp Oil
½ tsp Mustard seeds
½ tsp Cumin seeds
1 dry Red chillie
A few Curry leaves
Rasam 2:
15 Kokum pieces
1½ cup Water
3 slit Green chillies
Salt
1 tbsp Jaggery
1 crushed Ginger
½ cup Coconut milk
To Temper:
1 tsp Oil
½ tsp Cumin seeds
4 crushed Garlic cloves
1 Red chillie
A few Curry leaves
Rasam 3:
15 Kokum pieces
1½ cup Water
1 tbsp Jaggery
2 tbsp grated Coconut
2 Green chillies
1 tsp Coriander seeds
½ tsp Cumin seeds
Salt
Water
To Temper:
1 tsp Oil
½ tsp Mustard seeds
½ tsp Cumin seeds
1 dry Red chillie
A few Curry leaves
Method:
Begin by soaking the Kokum in water. Let it rest for about 30 minutes before straining it and extracting its juice. Make use of this extract for the various preparations.
Rasam 1:
Place the extracted juice in a pan over medium heat. Add one and a half cups of water, green chillies, salt, and jaggery. Boil for about six minutes.
Over medium heat to a separate pan add oil, mustard seeds, dry red chillie, curry leaves, and cumin seeds. Fry until the seeds splutter, then pour over the boiled kokum. Serve.
Rasam 2:
Place the extracted juice in a pan over medium heat. Add one cup of water, green chillies, jaggery, ginger, and salt. Bring this to a boil, at least for about two minutes, and then add the coconut milk. Stir it well and boil only for 10 seconds and remove from heat.
Over medium heat to a separate pan add oil, garlic, curry leaves, dry red chillie, and cumin seeds. Sauté until the seeds splutter and then pour over the boiled kokum. Serve.
Rasam 3:
Place the extracted juice in a pan over medium heat. Add one cup of water, salt, and jaggery. Bring this to a boil.
Meanwhile, add coconut to the grinder, green chillies, coriander seeds, cumin seeds, and water. Grind it into a fine paste. Add the paste to the boiling kokum.
Over medium heat to a separate pan add oil, cumin seeds, mustard seeds, red chillie, and curry leaves. Sauté until the seeds splutter and then pour over the boiled kokum. Serve.
The most organic form of soup to have derived from the plants is the one made from Kokum. Though some might hate the Kokum curry that is served often with a thali in coastal regions, this Kokum Rasam which can be made in three different variations will win hearts. Try it out!
