WHY POONDU MILAGU seeraga RASAM?
why pathiya rasam
postpartum days call for a special diet as a new mom can’t include ingredients like tomato, and tamarind. Also helps with lactation.
CAN I USE TAMARIND PASTE AND PREPARE RASAM?
Yes, you can use homemade Tamarind paste. I have soaked tamarind in hot water. To speed up the process you can also microwave the tamarind + water for one minute.
CAN I add TOMATO AND REDUCE TAMARIND?
Traditionally pathiya rasam is prepared with just tamarind. If you are not serving for new moms, You can add tomatoes and reduce tamarind but the flavor will vary.
can I add boiled toor dal instead of toor dal powder?
traditional ground toor dal is added. If you are using boiled toor dal, increase pepper.
SHOULD I BOIL THE puli RASAM FOR A LONG TIME?
Yes always boil this rasam well to get rid of the raw smell.
CAN I MAKE VEGAN goddu saaru?
Yes, skip ghee and make rasam or you can also use vegan butter
Can I skip garlic?
yes, garlic is optional you can skip it.
SHOULD I BOIL THE RASAM FOR A LONG TIME?
No, avoid boiling the rasam for a long time, always cook rasam till you see a frothy boil then turn off the stove
How to dry curry leaves
keep curry leaves fresh for months
How to make homemade tamarind paste
Ghee
rasam recipes
ingredients
to grind
pepper 1 tsp cumin seeds 1 tsp toor dal 1 tsp
postpartum rasam
required salt 1 cup tamarind water 1/4 teaspoon turmeric powder asafoetida 1+1/2 cup water coriander leaves few
to temper
1/2 tablespoon ghee 1/4 teaspoon fenugreek seeds 1/2 teaspoon mustard seeds 1/4 teaspoon omam 1 teaspoon cumin seeds 2 garlic, crushed asafoetida curry leaves few
how to make pathiya rasam with step-by-step pictures
first, grind toor Dal, cumin seeds, and pepper into a powder
Add tamarind water, 1 cup of water, salt, asafoetida rasam powder, and turmeric powder; boil for 5 minutes
Furthermore, add coriander leaves and 1/2 cup of water; mix well and boil
Simmer and prepare tempering Add ghee and heat
Furthermore add mustard seeds, fenugreek seeds, cumin seeds, carom seeds, and splutter
Add garlic and curry leaves; mix well and roast
Finally, add asafoetida; mix well
Transfer to the rasam and slightly boil
