#rasam #firelesscooking #dindigulfoodcourt
Pacha Puli Rasam (Active Ingredients).
Cumin seeds– 1 teaspoon.
Pepper– 1 teaspoon.
Garlic cloves– 5.
Chopped shallots– 10.
Curry leaves.
Green chilli– 1.
Coriander leaves.
Asafoetida.
Salt.
Tamarind juice of little lemon size.
Water– 2 cups.
Pacha Puli Rasam/ Easy & Tasty Rasam/ Rasam Recipe
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So fast recipe.
No boiling needed? Or can be bring it to a boil?
No need
I will boil tamarind then use it for this rasam
It is better to boil and chill the tamarind water ahead of time. Else it may hurt some people’s stomach. Tamarind cannot be consumed raw like this. It is picked by hand and many times has dirt dust and germs in it. Our bodies are not used to raw tamarind juice. Hence need to be boiled. Usually it thickens once it is well boiled. Just turn off the flame, transfer it to another container, add cold filter water to it and mix. It will become thin liquid. Then chill it further and then add it to that mix of ingredients and pour over rice. Perfect cold lunch for summer.
In palakkad village we make this it is called milag vartha puli. It s seasoned with sambar onion garlic curry leaves dry chillies and boiled . It s served with papad. This s done during when we come back from travel and when there s shortage of vegetables 😅
Its our traditional rasam…. it s not boil..😊😊😊😊..if we need, we can do boil
Pur andra revpie
Soopara iruku mam. ❤❤❤❤❤
பச்சைப்புளி ரசம் சூப்பர் சிஸ்டர்🎉
Thanks for receipe mam
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