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How to make pachai puli rasam

Updated on September 1, 2012

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...

Cook Time

Prep time: 5 min
Ready in: 5 min
Yields: Serves 2 persons

Ingredients

  • Tamarind, - a lime sized ball
  • 1 Onion
  • 5 Green chillies
  • 1 tsp Cumin, seeds or powder

How to do

  1. Extract the tamarind in 2 cups of water. If you have tamarind extract, just dissolve it in 2 cups of water
  2. 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.

Almost there...

... 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.

Comments

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    • C.V.Rajan profile image

      Disillusioned 4 years ago from Kerala, India

      Oh! Too simple. But my tongue is too long to accept such a stuff - it will have "pachchai" smell! No sorry!

    • OTEE profile image
      Author

      OTEE 4 years ago from India

      Dear Rajan Sir,

      பசி ருசி அறியாது. Hunger doesn't acknowledge taste, so in desperate situations pachai-puli rasam is like Devaamrutham. :)

      But seriously, do try it once, you might like it. Reduce the concentration of the tamarind so that the sourness is just right. And instead of using finely chopped onion use crushed shallots (சின்ன வெங்காயம்) for better results.

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