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How to make pachai puli rasam
Yesterday when I returned from work, it was quite late and I simply had no energy to cook anything. There was no bread for me to settle for a quick sandwich. I thought for a while and was reminded of pachai puli rasam, the easiest accompaniment to make for rice. There is a story that it is also called vandikkaaran rasam, which I probably will narrate later. so here goes...
- Tamarind, - a lime sized ball
- 1 Onion
- 5 Green chillies
- 1 tsp Cumin, seeds or powder
How to do
- Extract the tamarind in 2 cups of water. If you have tamarind extract, just dissolve it in 2 cups of water
- Mix cumin seeds/powder, finely chopped onion and green chillies to the above. Squeeze the onion and chillies with hand while mixing. Add salt to taste. Your rasam is ready.
... but what do I do with rasam alone? Oh I forgot, rasam is just an accompaniment. I thought you had rice ready?
Just a minute, while I keep rice for cooking. Take 1 cup of rice in a cooker, wash and rinse. Add 2 1/2 cups of water and cook under pressure. There you are - done. Enjoy.
How do I eat it?
Add copious quantities of rasam to nicely hand mashed rice and mix. Scoop the watery mix in your hand and slurp.