Punarpuli aka Baddu Puli, Kokum is a tangy fruit grown in the Western Ghats and Coastal areas of Karnataka. The sun dried versions are available in markets at all times. This is a recipe based on the sun dried Punarpuli. My Ajja had this tree and we as kids used to eat the leaves because the tangy leaves were fun to bite.

Punarpuli is a Pitta relieving ingredient and helps to reduce the acidity in the body.

This can be eaten with rice or can be had as a drink.

This recipe is made with dried Kokum, jaggery, rock salt and jeera.

Punarpuli Saaru | Kokum Saaru
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Punarpuli Saaru | Kokum Saaru

Recipe by Anushree SPCourse: UncategorizedCuisine: KarnatakaDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

10

minutes

Ingredients

  • Kokum – 5 to 6

  • Jaggery – lemon sized (as per taste)

  • Rock salt – as per taste

  • Turmeric – 0.5 tsp

  • Pepper crushed – 1 tsp (optional)

  • Seasoning

  • Oil – 1 tsp

  • Jeera – 1 tsp

  • Curry leaves – 4 to 5 chopped

  • Hing – a pinch

Directions

  • Soak the kokum in hot water for about an hour.
  • Squeeze the soaked kokum into a thick syrup.
  • Start to boil the extract and add salt, jaggery, crushed pepper and turmeric. Let it boil for 10 minutes in a medium flame.
  • Turn off the flame and add the tempering with oil, mustard seeds, jeera, curry leaves and hing.