Puli (tamarind) rasam is the simplest of all the rasams. No need to go for a tomato or rasam powder or dhal to do this puli rasam. So we can make it in just 10 minutes.
Hope many knows the way to serve / take rasam in a full course Indian meal. It is considered to be a healthy kind of soup that heals our digestive tract. I have seen many preferring only this rasam and rice along with thovaiyal or appalam for dinner. For me, it means a heavenly food that too on a rainy season :)
Simple rasam / Homely rasam / Puli rasam
Tamarind - small lemon size
Turmeric powder - a pinch
water - 3 cups
sesame oil - 2 tsp
red chilly - 2 (torn into pieces)
curry leaf - 1 sprig
mustard - 1/2 tsp
fenugreek (venthayam) - 1/4 tsp
asafoetida (hing) - a pinch
garlic - 3 pearls
cumin - 3/4 tsp
whole black pepper - 1 tsp
salt - to taste
Grind the garlic, pepper and cumin coarsely.
Extract juice from tamarind by soaking it in hot water. Like wise extract all the juice by rinsing it twice in cold water. Keep aside.
Heat oil in a wok.
Add the fenugreek and mustard . After the mustard gets splutter , put the curry leaves , asafoetida and red chillies.
Immediately add the ground mixture before the chillies get burnt.
Stir for 30 seconds.
Now pour the tamarind extract along with Turmeric powder and let it boil till the raw smell vanishes.
Then switch off the flame and add salt to taste (3/4 tsp).
Don't add the salt before switching off the flame as it will change the fresh smell of the rasam.
Makes 300 ml of clear rasam.
Let the rasam settle down first and just serve the top layer of rasam.
Serve over hot rice along with appalam or thogaiyal .
If preferred serve as a soup , but after meals.
North Indian biryani and Hyderabadi Biryani are entirely different from the TamilNadu Muslim's version. In TN , the rice is cooked in ...
Other names: Chicken chalna / road side stall parotta kuruma. If you stroll along the streets of Madras or any place in TamilNadu(India) ...
I am glad to release the round up for the event 'Side dish for chapathi- part 1'. The result is as follows: Total entries are 384...
Happy St.Patrick's Day! I am very glad to post something green on this day. I wish to make a post on some herb for Weekend Herb Blog...
Chetttinad is a region in Sivagangai district of TamilNadu, India. It is well known for its Chettinad cuisine, bungalows and Temples. The ...
Wish You all a 'Merry Christmas' and a prosperous NEW YEAR! In India , during the Christmas we used to buy and distribute these ric...
"A kind of kebab, that is prepared with minced chicken or lamb . This is more common in Pakistani cuisine" . I tasted it in som...
Athirasam can be classified as an Indian version of doughnut but made with rice flour and jaggery . Please see my traditional athirasam r...
Indians make many kinds of flat breads namely roti, chapathi (chapati), naan, paratha, parotta etc., using wheat flour. Spicy curries are se...
Jangiri is a South Indian version of Jilebi. Jilebi is made of a sour batter, while jangiri is made with black gram without fermentation. ...