Pachai Rasam, Pachai Puli Rasam Recipe

Pachai Puli Rasam Recipe by GoSpicy.net Pachai Puli Rasam Recipe by GoSpicy.net

Pachai Puli Rasam - It is a very quick dish. I mean literally we can make it very very quick. Pachai represent the word "raw" here in Tamil. That means we are not going to boil this rasam as we do for the regular rasam. Also we are not adding tomatoes in this recipe.

My mom tasted this in a marriage function, she gave me the recipe and asked me to try this. It is a kongu style recipe. So I asked a friend of mine who is from kongu region for more details on this recipe. She told me that they just extract tamarind pulp and add water, salt, some crushed ingredients. They don't even do the tempering. But I am tempering the rasam with mustard seeds, curry leaves etc.. This is the way I like it. If you want to make a traditional pachai rasam, you can skip the tempering and add all the ingredients straightly in to the tamarind juice. Have this with hot rice and any vegetarian or non vegetarian side dish. Come, let me show you how I make pachai rasam..

Pachai Puli Rasam

Cuisine: South Indian | Category: Main Course | Serves: 2

Prep Time: 10 min | Cook Time: 2 min

INGREDIENTS
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Tamarind - 1 lemon size ball
Pepper - 1 teaspoon
Cumin Seeds - 1 teaspoon
Water - 2 cups
Green Chilli - 1
Garlic - 3 to 4 cloves
To Temper
Mustard Seeds - 1/4 teaspoon
Curry Leaves - 1 sprig
Asafoetida - a pinch
Sesame Oil - 1 teaspoon
INSTRUCTIONS
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1Take tamarind and soak it in 1/2 cup of hot water for 10 min. In this way you can extract all the juice from pulp easily.

Pachai Puli Rasam cooking steps by GoSpicy.net

2After the water cools down completely, extract the juice from the tamarind. Strain it to have a smooth liquid. Add required salt and 2 cups of water and mix well. Keep it aside. Now take garlic cloves, cumin, pepper, green chilli in a motor and pestle or in a mixer.

Pachai Puli Rasam cooking steps by GoSpicy.net

3Crush all together. Don't grind it, we just want to crush it. Mix it well. Heat another pan with a teaspoon of oil. First add mustard seeds and curry leaves. Let it splutter.

Pachai Puli Rasam cooking steps by GoSpicy.net

4Then add the crushed mixture, saute it for just a second or two, remove it immediately from the heat and add it to the tamarind juice. Now pachai rasam is ready to eat.

Pachai Puli Rasam cooking steps by GoSpicy.net
NOTES

I didn't add turmeric while tempering. If you want you can add it.

We usually don't peel the skin of the garlic for rasam. If you don't want to add garlic with skin, feel free to peel the skin.

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