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.
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
Tips/notes: 1) Do not over boil rasam as the taste will alter. Switch off when you see just few bubbles.
Nutrition
Calories: 40kcal
Tried this recipe?Let us know how it was!