PACHAI PULI RASAM

Intelligent people are more practical oriented than those who just read without any brains and live with false prestige. Cooking is one of the practical culinary art, using herbs and spices in the food for living as well as for health. Here, the tamarind is practically tested in rasam in raw mode. That means the raw tamarind extract rasam, 

It tastes great with hot steamed rice and vegetable stir fry. You can test it  with nonveg stir fry. In our village areas, the people are used to enjoy this raw rasam and hot steamed rice with country chicken varuval (Asari kozhi varuval (special in our kongu region.This will be posted soon. 

Ingredients:

Tamarind one lemon size
Shallots 12 finely chopped
Green chillies two finely chopped
Curry leaves finely chopped
Coriander leaves finely chopped
Water three cups
Salt to taste
Cumin seeds rubbed with palms one spoon
Asafoetida one pinch
Jaggery one piece
Mustard seeds and curry leaves five to season the rasam
Sesame oil one spoon.

Procedure:

Extract tamarind juice after soaking it in water for half an hour.
Add the chopped shallots, green chillies, curry leaves and coriander leaves.
Add jaggery and salt to taste
Sprinkle one pinch of asafoetida
Rub the cumin seeds and add to the extract.
Season it with mustard seeds and curry leaves in sesame oil

Just check out the taste. A perfect blend of ingredients! It is damn delicious!
No need to make it in the flame. A quick fix and supports a quick digestion!
You can have it with hot steamed rice or a starter.











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