Monday, 11 April 2016



This post tells how to prepare the basic version of rasam. Kongu mothers prepare rasam in various versions. This Puli Rasam is often made in our homes. It is also of medicinal benefits. This is good for Cold and cough. Whenever we have nonvegetarian feast or nonvegetarian food cooked in our homes, this puli rasam is playing the vital role in easy digestion and making comfort stomach.

Let us move to make Puli Rasam:


Tamarind Lemon size soaked in water and Extract of five cups to be made.
Jaggery a small piece
Garlic pods four
Pepper one spoon
Cumin seeds one spoon
Coriander seeds one spoon
Mustard seeds one spoon
Asafoetida one pinch
Salt to taste
Sesame oil one tablespoon
Red Chillies three split
Curry leaves half cup
Shallots crushed five
Turmeric one spoon
Coriander leaves chopped half cup


Tamarind extract is mixed with  shredded garlic, raw coriander seeds coarse powder, Salt, powdered cumins seeds, jaggery, chopped coriander leaves and coarse pepper powder.
Mix well and check the taste. The aroma and taste must be balanced.
Heat the wok with sesame oil over the medium flame.
Add mustard seeds to pop up.
Now the knob in low level.
Add red chillies and curry leaves in low flame
Add Crushed shallots and asafoetida
Followed by turmeric.
Transfer the tamarind extract and increase the flame level to high.
Allow to boil.

Aromatic Puli rasam is ready to have with hot steamed rice with any side dish ( Porial)

No comments:

Featured post


Preparation: 10 minutes Cooking time: 6 minutes Serves: 2  Ingredients: Carrots 8nos  Peanut oil one tablespoon Mustard ...