Wednesday, 1 August 2012

"Birinda Saaru" or Kokum Rasam - Konkani Style

Here is a tasty and healthy rasam made from Kokum also known as Birind in Konkani.
This rasam brings back childhood memories when my great grand mom would make this during our visit to their house in Kerala.
But at that time I only knew it tastes good, only when I started cooking did I realize that it was one of the healthiest fruits known to us.
Kokum is low in calories, contains no saturated fats or cholesterol and is rich in dietary fibre.
It is rich in vitamin C and 
B-complex vitamins. Kokum helps control heart rate and blood pressure and is also good for digestion.
Kokum reduces sun strokes and prevents dehydration.
Kokum rind is used to lower cholesterol.
According to the Journal of Oncology and Haemotology, Garcinol, present in kokum, can inhibit intestinal cancer cell growth without affecting normal cells.
Serves 3
Kokum dry - 5 or Kokum unsweetened syrup/pulp - 1/2 cup
Water - 2 cups
Grated Jaggery - 1 tbsp
Salt - 2 tsp
Oil/Ghee - 1 tsp
Cumin seeds - 1/2 tsp
Mustard seeds - 1 tsp
Dry red chilly - 2
Curry leaves - 5

Soak Kokum in a cup of warm water for half an hour, to soften and to release juice. If you are using kokum syrup use it directly.
Take a heavy bottomed vessel, add the kokum or kokum syrup and 2 cups water and boil well, for about 7-10 mins.
Add salt, jaggery and boil further for a couple of more minutes. Adjust salt and jaggery according to taste.
Now take a seasoning pan, add ghee or oil, keep on low heat, add mustard seeds, jeera, curry leaves and red chilies.
Serve hot with steamed rice.

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