Tamarind Rasam/Puli Rasam with fresh Rasam powder mixture is an essential dish in every south Indian meal. Rasam means juice in Tamil. Preparation of Rasam is so easy and simple and can make it within few minutes with a handful of ingredients available in your pantry.
There are two ways in making this simple, flavorful dish. Yes, One by grinding fresh Rasam spice mixture and the other pre-made Rasam powder. Grinding fresh Rasam masala mixture enhances the taste and flavor of the Rasam. I always make Rasam with freshly ground Rasam masala mixture for a comfort flavorful meal. The taste of this Rasam is mildly tangy, spicy and flavorful. Flavors of pepper and cumin plays an important role for the Rasam. To this crushed garlic and asafoetida adds more flavor to this simple Tamarind/Puli Rasam.
What is Rasam made of ?
Basic ingredients like Tamarind, tomato, pepper, cumin, dry chilli, garlic and regular seasoning is all needed for this soulful recipe. Coriander and curry leaves are important to enhance the flavor of this dish.
Every part in South India has its own style and own traditionally recipe, which gives entirely different taste to this dish. The style of cooking also varies from each region with addition of different spices to the dish. Basically this dish is
- Easy to make
- Comfort dish
- Flavorful
- Perfect for all ages
- Has Medicinal Properties
- Best dish during cold or fever
- Best Accompaniment with rice
- Soulful food
Varieties of Rasam
There are many varieties of Rasam and they are Tamarind Rasam, Tomato Rasam, Dhal Rasam, Pineapple Rasam, Beetroot Rasam, Raw Mango Rasam, Pepper Rasam etc. The list goes further and I will be blogging varieties of Rasam in my future post.
What to serve with Rasam rice?
This is so simple recipe and even beginners can nail it at ease. If one knows to make this simple dish, you can survive by making a simple vegetable fries, Poriyals,chips or any dry or semi gravy Non- Veg recipes as a sides for Rasam rice.
How to store and reuse Rasam?
You can make rasam in large quantity and can store it for a week too. One should know how to reuse it properly to maintain the fresh aroma of Rasam. Store Rasam in an airtight container. Do not reheat the whole quantity of Rasam and again refrigerate it. Always, make sure to take the required quantity and just warm the Rasam on low heat and switch off . You can also temper it with little oil by adding cumin and asafoetida powder too. If by doing so, you can relish this delicacy with fresh aroma of garlic and asafoetida.
Lets see how to make step by step preparation of this simple comfort dish with step by step preparation.
How To Make Tamarind/Puli Rasam?
Get ready with all the ingredients. Take a lemon sized tamarind and soak in water and squzee
In a mixer grinder add all the ingredients except tamarind juice and grind it to a coarse mix.
In a non- stick pan add a tsp of oil on a medium heat. To it add crushed garlic, mustard seeds, urad dhal and gram dhal and let it crackle. Then add little asafoetida to it.
Add coarse grind mixture to the tamarind water and mix well. To it add 1 cup of water and and add to the seasoning. Make sure the seasoning mixture is not browned.
Add salt to taste. Wait until froth forms on top of the mixture. Do not allow the mixture to boil. Once the froth forms switch off the heat and garnish with curry leaves and coriander leaves and transfer it to a serving bowl.
Tamarind Rasam/Puli Rasam goes well with hot steamed rice and can drink like a soup. It helps in digestion and is loved by all. To serve for toddlers, you can add little ghee(clarified butter) to subdue the spiciness in the Rasam. Serve Rasam rice with any stir fries, poriyal, and chips. Simple healthy comfort food for all ages is prepared in few minutes with all homemade freshly grounded Rasam powder.
Some Vegetarian Recipe Goes well With Rasam
Elephant Yam Fry/ Senai Kizhangu Varuval
Banana blossom Vada/Vazhaipoo Vada
Some Non-Veg Dishes Goes well With Rasam Rice
Pallipalayam Chicken Fry/Simple Chicken Fry
Mangalorean Chicken Ghee Roast,Semi Gravy
Chettinad Mutton Chukka/Mutton Fry
Simple /Easy Fish Fry/South Indian Style
Notes
If you prefer and like tangy taste, increase tamarind quantity. If you add more tamarind less the quantity of tomato. You can temper the Rasam with oil or Clarified butter.
Tamarind Rasam/Puli Rasam
Equipment
- electric mixer grinder
Ingredients
- 1 cup Tamarind pulp from a lemon sized ball
- 1 Tomato
- ½ tsp Pepper corns
- 1 tsp Cumin
- 2 Dry chillies
- 2 sprig Coriander leaves
- 1½ cup water
For Tempering The Rasam
- 1 tbsp sunflower oil
- ½ tsp mustard seeds
- ⅓ tsp urad dal
- ⅓ tsp gram dhal
- 3 clove Crushed garlic
- 2 sprig coriander leaves to garnish
Instructions
- Get ready with all the ingredients. Take a lemon sized tamarind and soak in water and squeeze.
- In a mixer grinder add all the ingredients except tamarind juice and grind it to a coarse mix.
- In a non- stick pan add a tsp of oil on a medium heat. To it add crushed garlic, mustard seeds, urad dhal and gram dhal and let it crackle. Then add little asafoetida to it.
- Add coarse grind mixture to the tamarind water and mix well. To it add 1 to 1 1/2 cup of water and add to the seasoning. Make sure the seasoning mixture is not browned.
- Add salt to taste. Wait until froth forms on top of the mixture. Do not allow the mixture to boil. Once the froth forms switch off the heat and garnish with curry leaves and coriander leaves and transfer it to a serving bowl.
- Tamarind Rasam/Puli Rasam goes well with hot steamed rice and can drink like a soup. It helps in digestion and is loved by all. To serve for toddlers, you can add little ghee(clarified butter) to subdue the spiciness in the Rasam. Serve Rasam rice with any stir fries, poriyal, and chips. Simple healthy comfort food for all ages is prepared in few minutes with all homemade freshly grounded Rasam powder.
Notes
Some Veg and Non-Veg Sides for this Rasam Recipe
The Rasam recipe looks so simple and delicious, thank you!
Thank you and Most welcome!