Puli rasam -feature

Puli rasam | Recipe to make simple puli thakkali rasam

Puli rasam | Recipe to make simple puli thakkali rasam

Puli rasam

Puli rasam is a staple dish in Tamil Nadu prepared by cooking tamarind water along with spices. In any south Indian meal, rasam plays an important role, which helps for easy digestion during a heavy meal. Any kind of meal veg or non veg, this rasam is served without fail. There are so many varieties in rasam. Here I have shown you the stepwise preparation of simple puli rasam.

This is a beginner’s recipe. As the name suggests, rasam means soup or juice, which has mild sour taste goes well with rice. Rasam helps for digestion because of the spices added in it. Pepper, garlic and jeera are must ingredients. This recipe doesn’t need any rasam powder as we are going to prepare freshly.

This simple puli rasam/saaru/sour soup is the very first and basic preparation among the hundreds of other rasam varieties. Serve this with keerai kootu or pudalangai kootu and vendaikkai poriyal or avarakkai poriyal

Learn simply with picture explanation:

Puli rasam | Recipe to make simple puli thakkali rasam
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 
Puli rasam is a staple dish in Tamil Nadu prepared by cooking tamarind water along with spices. In any south Indian meal rasam plays an important role, which helps for easy digestion during a heavy meal.
Course: Side Dish, Soup
Cuisine: Indian
Keyword: puli rasam, tamarind rasam
Servings: 4
Calories: 40 kcal
Author: Sangeetha
Ingredients
Ingredients to make Simpe puli rasam | Puli thakali rasam:
  • Tamarind – 1 big gooseberry size
  • Tomato – 1
  • Turmeric powder – ½ tsp
  • Sambhar powder – ½ tsp
  • Pepper corns – 1 tbs
  • Jeera/cumin – 1 tbs
  • Garlic pods – 6
  • Salt – 1 tsp
  • Coriander leaves - few
To temper:
  • Oil/ghee – 1 tsp
  • Mustard – 1 tsp
  • Jeera – ½ tsp
  • Hing – 1 pinch
  • Curry leaves – few
  • Red chilli - 2
Instructions
Preparation:
  1. Wash and soak tamarind in warm water for 10 mins and extract the juice by adding water. For one big gooseberry size, you will get two cups of tamarind juice. Very less water yields tangier rasam and if you more water than recommended then rasam won’t have any sourness. So adjust water level by tasting little.
  2. Rinse and chop tomato. Crush the tomato pieces into the raw tamarind juice and mix.
  3. Rinse curry and coriander leaves.
  4. Peel garlic.
  5. Dry grind pepper seeds, jeera seeds and garlic pods.
Recipe:
  1. Heat oil in a kadai.

  2.  Put mustard and jeera seeds. Let them splutter. Add hing.

  3.  Split red chilli, add them and curry leaves. Saute for a minute.

  4.  Pour the tamarind juice mix in the kadai.

  5. Add turmeric and sambhar powders.

  6. Now add the ground pepper, jeera and garlic mixture into rasam.

  7. Add required salt.

  8. Taste a drop from the tamarind juice. Add some water and adjust if it is too sour.

  9. Let the rasam boil. When few bubbles appearing on top switch off the rasam and garnish with coriander leaves.

  10. Serve with hot steamed rice and vegetable fry or kootu.

Recipe Notes

Tips/notes: 1) Do not over boil rasam as the taste will alter. Switch off when you see just few bubbles.

Pictorial:

Preparation:

  • Wash and soak tamarind in warm water for 10 mins and extract the juice by adding water. For one big gooseberry size, you will get two cups of tamarind juice. Very less water yields tangier rasam and if you more water than recommended then rasam won’t have any sourness. So adjust water level by tasting little.
  • Rinse and chop tomato. Crush the tomato pieces into the raw tamarind juice and mix.
  • Rinse curry and coriander leaves.
  • Peel garlic.
  • Dry grind pepper seeds, jeera seeds and garlic pods.

  puli rasam-ingredients  puli rasam-rasam mix

 

Recipe:

  • Heat oil in a kadai.
  • Put mustard and jeera seeds. Let them splutter. Add hing.
  • Split red chilli, add them and curry leaves. Saute for a minute.

Puli rasam-temper Puli rasam -hing Puli rasam-curry leaves

  • Pour the tamarind juice mix in the kadai.
  • Add turmeric and sambhar powders.

Puli rasam Puli rasam -turmeric Puli rasam-sambhar powder

  • Now add the ground pepper, jeera and garlic mixture into rasam.
  • Add required salt.

Puli rasam-pepper mix Puli rasam-rasam

  • Taste a drop from the tamarind juice. Add some water and adjust if it is too sour.
  • Let the rasam boil. When few bubbles appearing on top switch off the rasam and garnish with coriander leaves.

Puli rasam -coriander Puli rasam -rasam

  • Serve with hot steamed rice and vegetable fry or kootu.

Puli rasam

Tips/notes:

  • Do not over boil rasam as the taste will alter. Switch off when you see just few bubbles.
 

Your few words will make my day :)

This site uses Akismet to reduce spam. Learn how your comment data is processed.