• Skip to main content
  • Skip to primary sidebar
Raks Kitchen
menu icon
go to homepage
  • Recipe index
  • Lunch ideas
  • About Me
  • Amazon Store
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Recipe index
    • Lunch ideas
    • About Me
    • Amazon Store
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Recent Posts

    Pachai Puli Rasam Recipe

    December 11, 2021 by Raks Anand Leave a Comment / Jump to Recipe

    Pachai puli rasam is made by no cook method, with simple ingredients, yet so unique in taste and flavor. Within minutes this is ready and worth a try.

    pachai puli rasam recipe
    Pachai puli rasam recipe

    Make it as a part of your south Indian lunch menu, for a change or for a quick fix.

    This is a variation of my 10 mins rasam recipe on this site, and pairs well with this amazing potato curry recipe. My BIL shared this recipe and I knew it will be good, a must try.

    Jump to:
    • Ingredients
    • Instructions
    • Substitutions
    • Variations
    • Equipment
    • Storage
    • Top tip
    • Related
    • Recipe card

    Ingredients

    Here are the things needed for this pachai puli rasam

    pachai puli rasam | Raw tamarind rasam
    Pachai puli rasam | Raw tamarind rasam
    • Tamarind (Puli)
    • Jaggery
    • Tomato
    • Black Pepper
    • Cumin seeds
    • Green chillies
    • Garlic cloves
    • Coriander leaves

    See recipe card for full list and quantities.

    Instructions

    1. Soak a small lemon sized tamarind (puli) firstly in half cup hot water for 15 mins minimum or upto 30 mins.

    soak tamarind in hot water

    2. After that, extract the tamarind (puli) juice to make it 1 cup in total (use another ½ cup to extract the pulp). Set aside.

    tamarind extract for rasam

    3. Next, add roughly chopped tomato to this and mash with your hands to soften it, bringing out the pulp. Set aside.

    mash tomato

    4. Meanwhile, gather the ingredients needed to crush.

    ingredients to crush for pachai puli rasam

    5. Now, take a mortar pestle and add the ingredients for crushing along with rock salt. Rock salt helps crushing easily, however, if you don't have just use table salt.

    rock salt
    fresh rasam mix

    6. Crush furthermore until you get a coarse paste.

    coarsely crushed

    7. Add it to the rasam.

    add the crushed rasam spice mix

    8. Meanwhile boil 2 cups water.

    boil water

    9. Pour it to the rasam.

    add hot water

    10. Add jaggery and mix furthermore.

    mix jaggery

    11. Taste and finally adjust the salt if needed. It should be slightly more as when you mix with rice, it will be balanced.

    pachai puli rasam ready

    Serve with hot rice.

    Hint: I used this VISIONS corningware (affiliate link) for this recipe.

    pachai puli rasam
    Pachai puli rasam | Raw tamarind rasam

    Substitutions

    Here are some substitutions.

    • Tamarind - Mine was pudhu puli (white variety) which works best for this recipe. In fact It lends flavor to the rasam mainly. So use best quality, white ones.
      You can use ready made paste (Indian brand like Priya) in place of fresh puli. Just mix with hot water.
    • Tomato - Tangy naatu thakkali will be my choice but any variety should work. If big, use ¾th alone.
    • Garlic - I used naatu poondu (small variety), if you are using malai poondu (large) then reduce to 5 numbers.
      You can add finely minced small onion (shallots) in place of garlic. Along with puli and coriander leaves, it will be really flavorful.
    • Jaggery makes this rasam smooth and balanced, you can add sugar if you do not have jaggery in stock.

    The recipe is naturally vegan.

    Variations

    You can adjust the recipe to suit your taste buds.

    • Spicy - Increase black pepper or green chilli's quantiy.
    • Deluxe - add finely chopped small onions (shallots)
    • Kid friendly - Skip green chilli or the black pepper.

    See this spicy version recipe on my website!

    Equipment

    Mortar pestle is really handy for me when I make rasam. I mostly make rasam with fresh ground masala and use it.

    If you do not have one, you can use a regular mixie and use just the pulse option without continuously grinding it.

    Storage

    Since we are not cooking the rasam and use our hands extensively, this should be consumed immediately (3-4 hours). Do not store leftovers.

    Top tip

    • Use boiling hot water whenever needed.
    • If puli is not fresh and old, reduce the quantity as the old puli is too tangy.
    • My chilli is medium spiced. So adjust the numbers according to the chilli variety. Make sure to use enough as if it is less, the rasam will be too tangy or bland.

    Related

    • mint rasam recipe
      Easy Mint Rasam Recipe | Pudina rasam recipe
    • nellikai rasam recipe
      Nellikai Rasam | Amla / Indian Gooseberry rasam
    • 10-mins-instant-rasam
      Instant rasam without dal, 10 minute rasam
    • lemongrass-rasam
      Lemongrass rasam recipe, rasam with lemongrass

    Browse all ➡️

    Recipe card

    raw tamarind rasam
    Print Pin
    No ratings yet

    Pachai puli rasam recipe

    Pachai puli rasam is made by no cook method, with simple ingredients, yet so unique in taste and flavor. Within minutes this is ready and worth a try.
    Course Main Course
    Cuisine Indian, South Indian
    Prep Time 5 minutes
    Cook Time 5 minutes
    Soaking time 15 minutes
    Total Time 25 minutes
    Servings 3

    Equipments (Amazon Affiliate links)

    • VISIONS sauce pan
    Cup measurements

    Ingredients

    • 1 small lemon size Tamarind Pudhu puli
    • ½ teaspoon Jaggery
    • 1 Tomato
    • 3 cups Water Divided
    • Rock salt or table salt

    To crush

    • ½ teaspoon Black Pepper
    • ½ teaspoon Cumin seeds
    • 2 Green chillies
    • 7 cloves Garlic small
    • ¼ cup Coriander leaves Handful (I used less as I had no stock)
    Prevent your screen from going dark

    Instructions

    • Soak a small lemon sized tamarind firstly in half cup hot water for 15 mins minimum or upto 30 mins.
    • After that, extract the tamarind juice to make it 1 cup in total (use another ½ cup to extract the pulp). Set aside.
    • Next, add roughly chopped tomato to the tamarind juice and crush your hands to soften it, bringing out the pulp. Set aside.
    • Meanwhile, gather the ingredients needed to crush.
    • Now, take a mortar pestle and add the ingredients for crushing along with rock salt. Rock salt helps crushing easily, however, if you don't have just use table salt.
      Rock salt, ½ teaspoon Black Pepper, ½ teaspoon Cumin seeds, 2 Green chillies, 7 cloves Garlic, ¼ cup Coriander leaves
    • Crush furthermore until you get a coarse paste.
    • Add it to the tamarind juice.
    • Meanwhile boil 2 cups water.
    • Pour it to the rasam.
    • Add jaggery and mix furthermore.
    • Taste and adjust the salt if needed. It should be slightly more as when you mix with hot rice, it will be balanced.

    Video

    Notes

    • Use boiling hot water whenever needed.
    • If tamarind is not fresh and old, reduce the quantity as the old tamarind variety is too tangy.
    • My chilli is medium spiced. So adjust the numbers according to the chilli variety. Make sure to use enough as if it is less, the rasam will be too tangy or bland.
    YoutubeDo you like short videos? Subscribe now!
    InstagramMention @rakskitchen or tag #rakskitchen if you have tried this recipe.

    Other

    • ragi chapathi
      Ragi Chapathi Recipe
    • vegan tempura | Eggless tempura batter
      Moringa Tempura Recipe | Eggless Tempura batter
    • arisi paruppu sadam
      Arisi Paruppu Sadam Recipe
    • sheer khurma recipe
      Sheer khurma recipe

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

    More about me →

    Popular

    • eggless-donut-recipe
    • medhu vadai
    • ABC-juice
    • sakkarai pongal recipe

    Ram Navami Recipes

    • cucumber kosambari recipe
    • carrot kosambari
    • panakam recipe

    Footer

    ↑ back to top

    Links

    • Privacy Policy
    • FAQ

    Also from Rakskitchen

    • Rakskitchen Tamil

    Contact

    • [email protected]

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Rakskitchen