1. Add enough water to the kokum and boil well, for about 7-10 mins;
2. If you are using dry kokum, soak it in water for about 30-40 mins before boiling.
3. Add salt, jaggery and boil further for a couple of more minutes;
4. Adjust ingredients according to taste;
5. Add extra water if the rasam turns out too strong and tangy.
6. Heat ghee in a pan and temper with mustard seeds, jeera, curry leaves, garlic, hing and red chilies;
7. Serve hot with steamed rice and enjoy!

Tip: This rasam could also be had as is, like a soup!
This dish is also called Punarpuli saaru.

Courtesy: http://maneadige.blogspot.com/