Puli rasam | Recipe to make simple puli thakkali 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
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:
- 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.
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.
- Pour the tamarind juice mix in the kadai.
- Add turmeric and sambhar powders.
- Now add the ground pepper, jeera and garlic mixture into rasam.
- Add required salt.
- 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.
- Serve with hot steamed rice and vegetable fry or kootu.
Notes
Nutrition
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.
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.
- Pour the tamarind juice mix in the kadai.
- Add turmeric and sambhar powders.
- Now add the ground pepper, jeera and garlic mixture into rasam.
- Add required salt.
- 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.
- Serve with hot steamed rice and vegetable fry or kootu.
Tips/notes:
- Do not over boil rasam as the taste will alter. Switch off when you see just few bubbles.
Rasam illama rice sapta mudiyathu. Side dish kooda rasam satham sapta very tasty. Super.