BEVERAGES , SOUP & SALAD/ Sambar,Rasam,Gojju & Dal


kokum rasam

Today’s post is one of my all-time favourites which I have been relishing since childhood till date. The deep red colour of the dish itself is very tempting. Yes, I’m speaking about ” Kokum Rasam “. Call it a rasam and empty it with a bowl of steaming hot rice or name it a drink and just gulp gulp gulp… It’s a very popular dish in Udupi coastal a popular rasam recipe in Udupi & coastal Karnataka. It’s sour, spicy, sweet & tasty rasam

kokum rasam

I have got very fond memories of this kokum. During my childhood days every summer I would visit my aunt whose backyard was full of cashew, kokum, mango, coconut n guava trees. And every morning, on the pretext of helping uncle in gardening, I and my cousins would attack the kokum n mango tree. There used to be tons and tons of mango and kokum just hanging there and waiting to be picked. I was more interested in fresh kokum as mangoes I could get even my place. Fresh kokum’s with salt .. Aahh its heaven…Oh, how I miss it…

Wondering what kokum is ?? Kokum is a deep purple fruit grown widely in Konkan region of India. Fresh fruits are available in vast only during summer, but they can be preserved through sun drying and used when fresh kokum is not available. The preserved form of kokum is easily available in Indian stores in the form of dried kokum fruit rinds and concentrated kokum syrup. They are mostly used in few Konkani, Maharashtrian, Gujarati and South Indian cuisine. They impart a sweetish-tangy taste to the food and are a healthy replacement to tamarind due to its high antioxidant properties.

Kokum fruit has been a part of Ayurvedic medicine for ages. Kokum juice is very popular during scorching summer months as it has a refreshing and cooling effect on the body and shields the body against dehydration and sunstroke. Kokum juice is also used to relieve gastric problems like acidity, constipation, indigestion, appetite stimulant etc. Its also. Kokum juice with little jaggery consumed early morning in the empty stomach a very good medicine for giddiness associated with “pitta” and B.P.You can see more here…

Here’s the simple recipe for the little sour, little spicy, a little sweet, tasty and healthy kokum rasam. Try it, I assure ul be bowled right after the first sip.

if you are looking for other rasam recipes you can look betel leaves rasam , dill leaves rasamudupi rasam

kokum rasam


Smitha Kalluraya
Course Side Dish
Cuisine karnataka
Servings 4 serving


  • 8 - 10 nos dried or fresh Kokum
  • or
  • 1/2 cup Kokum syrup, ( instead of kokum fruits u can use syrup)
  • 2 - 3 Green Chilli, slit
  • 1/2 tsp Roasted Cumin powder / Jeera powder
  • 1/2 tsp Pepper powder, (optional)
  • big lemon size Jaggery
  • Salt

To temper :

  • 1 tsp Ghee / oil
  • 1/2 tsp Musturd
  • 1/2 tsp Cumin seeds / jeera seeds
  • Curry Leaves


  • In a vessel, soak dry kokum peices in hot water for about 30 minutes. After 30 mins, squeeze the kokum pcs a bit. That will impart juice from the kokum pieces.If using kokum syrup skip this step .Directly dilute kokum syrup in water.
  • Later add more water ( say abt 500 ml), salt,jaggery and green chilli to the kokum water mixture.( don't discard the kokum pcs )
  • Keep the vessel on flame and let it boil.Check the taste at this stage and tune as per ur add more water,salt,jaggery etc.
  • When the mixture starts boiling,add jeera and pepper powder and allow it to boil for another 2-3 mins.Switch off the flame.
  • Prepare tempering. In a small kadai, add oil. When its hot add mustard seeds,jeera.When they splutter add curry leaves.Immediately pour the tempering on rasam.
  • Mix well and serve hot rasam with hot rice and papad or relish as such like a soup or drink.
  • kokum rasam


  1. Few people add chopped coriander leaves / (chopped onion / garlic / hing ) to the tempering.I like simple flavour of kokum.Less the better..
  2. Its stays fresh for a couple of days in fridge. And with each boil, the taste enhances..
  3. You can add this to buttermilk and relish kokum flavored buttermilk. Do try that too. They taste yum and aids digestion.
  4. If you want you can omit green chilli and just add pepper powder.And instead of salt you can use black salt .That makes it super healthy.

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  • Reply
    Sanoli Ghosh
    January 8, 2014 at 11:24 am

    Tongue tickled kokum rasam, very healthy.

  • Reply
    Subha Bose
    January 8, 2014 at 12:05 pm

    I have never tried this, but it looks colorful and yum.

  • Reply
    January 8, 2014 at 1:07 pm

    My mouth too is watering thinking of the tangy taste. :)Happy New Year to you!

  • Reply
    nandoos Kitchen
    January 8, 2014 at 1:07 pm

    yummy rasam. An all time comfort food. On-going event: Healthy vegetarian side dishes.

  • Reply
    January 8, 2014 at 3:24 pm

    Loved reading about your childhood mischiefs, Smitha. Those good old days… I have never tasted the kokum but heard so much about it, this rasam looks heavenly. So beautifully presented too. 🙂

  • Reply
    Sathya Priya
    January 8, 2014 at 3:30 pm

    wow kokum is a replacer of tamarind and its healthier than tamarind hmm nice info smitha.So i will be running around kokum from now on ..Can this be taken regularly ,is it available in US ?

  • Reply
    January 8, 2014 at 5:33 pm

    Blog fantastic lasted for the better, but try to evolution of the best

  • Reply
    January 9, 2014 at 3:28 am

    so good….looks delicious!

  • Reply
    Smitha Kalluraya
    January 9, 2014 at 4:37 am

    Do try out, im sure ul fall in luv ..

  • Reply
    Smitha Kalluraya
    January 9, 2014 at 4:39 am

    No dear .. its very healthy. Daily consumption of kokum has no side affects. in fact my granny n aunty used to have its syrup empty stomach every morning . Reason ive mentioned in the post..Coming to availability, i think ul get in US.. If not rind at least its syrup..

  • Reply
    Rafeeda AR
    January 9, 2014 at 7:04 am

    interesting rasam…

  • Reply
    January 9, 2014 at 3:12 pm

    Looks so tempting.. Love to have it.

  • Reply
    January 9, 2014 at 3:46 pm

    very new and interesting rasam…

  • Reply
    Maha Gadde
    January 9, 2014 at 5:07 pm

    New to me,but very interesting rasam too.

  • Reply
    Linsy Patel
    January 9, 2014 at 10:35 pm

    In Gujarat when we make our gujarati dal, we also use kokum in it, I have dried one with me, so going to make this very soon. looks absolutely delish.

  • Reply
    Meena Kumar
    January 10, 2014 at 1:16 am

    Yummy drink ,I am seeing the real fruit for the first time.Love all the facts on the drink Smitha.It so nice to read about authentic recipes.Sathya, look for Lakshmi brand in Indian stores.Dried kokam is available.

  • Reply
    January 12, 2014 at 4:24 pm

    Rasam looks yummy… really very healthy … in cold and flu I like to take one bowl of rasam… Thanks for linking Dear…

  • Reply
    Neela Rufus
    January 14, 2014 at 11:25 pm

    Nice blog, lot of new recipes, love this healthy rasam. I’m your new follower. You can visit my blog when you find time.

  • Reply
    sangeetha pn
    January 16, 2014 at 5:39 pm

    This looks splendid one of my fav saaru.. 🙂 Yum with rice! Sorry for not being there since long, here I am with an award for you

  • Reply
    Mitha Hegde
    February 14, 2014 at 11:29 pm

    Hey dear, was google searching for kokum rasam and reached your wonderful page.. Such an easy recipe.. Will try tomorrow… 🙂

  • Reply
    Mitha Hegde
    February 15, 2014 at 7:43 pm

    Loved it dear!! Made it today and gulped down many glasses.. Thanks for such an easy and yummy recipe.. 🙂

  • Reply
    Smitha Kalluraya
    February 16, 2014 at 9:10 am

    thanks Mitha for trying it n Glad that u loved it 🙂

  • Reply
    March 13, 2015 at 9:33 pm

    Its too good! Please post basic rasam and sambar powder recipes.

  • Reply
    Smitha Kalluraya
    March 14, 2015 at 11:25 am

    thx Shilpa.. will post soon…

  • Reply
    Gayathri Shriram
    August 2, 2015 at 9:03 am

    Hi Smitha, can you please tell me where we can get dried Kokum in Bangalore? Thanks,Gayathri

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