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.
Servings: 3
Equipment
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)
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 tsp Black Pepper, ½ tsp 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.