No cook rasam
Pachai puli rasam is a South Indian dish made with raw tamarind water, which gives it a unique tangy flavor. It’s a tamarind-based soup often served with rice and other South Indian dishes. It is good for digestion
No tomato rasam
Traditionally, Pachi Pulusu doesn’t include ripe red tomatoes. Instead, it relies on the tangy flavor of tamarind (pachai puli) for its sourness.
INSTANT RASAM
Rasam is an Indian soup, it is not only a tasty rice accompaniment but also the best appetizer. Instant rasam is super easy to make, without many ingredients rasam can be prepared within 5 minutes. No dal, no tomato, no rasam powder for this quick rasam.
Tamarind extract
Soak the tamarind in warm water for about 15 minutes. After soaking, extract the juice from the tamarind, discarding the pulp. This tangy tamarind juice is the key to the rasam’s flavor. You can also use tamarind paste instead
Sugar/ jaggery optional
To balance the sourness of tamarind also raw onion and garlic flavor pinch of sugar is preferred. Skip according to your taste.
SHOULD I USE MORTAR & PESTLE FOR RASAM?
Yes, it gives the best texture and taste to the rasam. If you don’t have it, pulse in the mixie jar. Avoid grinding
Dry curry leaves
curry leaves fresh for months
Pathiya samayal
homemade tamarind paste
rasam recipes in TMF
Ingredients
Small piece tamarind Water as required
To crush
1 teaspoon cumin seeds 1/2 teaspoon pepper, heaped 3 garlic 10 small onion Rock salt Pinch of jaggery or sugar Curry leaves Coriander leaves 1 Green chilli
How to make pachai public rasam with step -by-step pictures
First extract tamarind water and filter; keep aside
Add pepper, cumin seeds, garlic; crush well
Furthermore, add small onions, required salt, pinch of sugar, coriander leaves, curry leaves and green chilli; slightly mash
Transfer to the rasam
Check taste and add water or tamarind water or spice according to your taste
