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Saturday, January 4, 2025

Puli Rasam: A tangy gift from our ancestors

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Soups? No thanks, we are ‘dil se desi’ and would rather choose rasam instead. 

Puli rasam, also known as tamarind rasam, is a traditional South Indian soup that is enjoyed for its tangy and spicy flavors. This dish is a staple in many households, especially during the colder months, as it is believed to have medicinal properties that help alleviate colds and coughs.

‘Puli’, which means tamarind in Tamil, is used in the rasam with a base of tamarind pulp, which is mixed with a blend of aromatic spices like cumin, coriander, and black pepper. To this mixture, chopped tomatoes, garlic, and curry leaves are added and then simmered to perfection. The result is a soup that is both savory and tangy, with just the right amount of heat.

The tamarind pulp used in the recipe is a rich source of antioxidants and is known to help with digestion. Additionally, the spices used in the recipe, such as cumin and black pepper, are known to have anti-inflammatory properties and can help boost immunity.

Puli rasam is not only a delicious and healthy soup, but it also has cultural significance in South India. It is often served during weddings, religious ceremonies, and other festive occasions. In fact, it is considered an essential part of a traditional South Indian meal, and no feast is complete without a bowl of piping hot puli rasam

Ingredients:

  • 1/2 cup tamarind pulp
  • 3 cups water
  • 2 tomatoes, chopped
  • 2 cloves of garlic, minced
  • 1 green chili, slit
  • 1/2 tsp cumin seeds
  • 1/2 tsp black peppercorns
  • 1/2 tsp coriander seeds
  • 1/2 tsp mustard seeds
  • A pinch of asafoetida (hing)
  • 1 sprig of curry leaves
  • 1 tbsp oil
  • Salt to taste
  • Chopped coriander leaves for garnishing

Instructions:

  1. Soak tamarind in 1 cup of warm water for 15 minutes. Squeeze the pulp and discard the solids. Strain the pulp through a fine mesh to remove any remaining solids.
  2. In a deep pot, heat the oil on medium heat. Add mustard seeds, cumin seeds, black peppercorns, coriander seeds, and asafoetida. Fry until the mustard seeds start to pop.
  3. Add chopped tomatoes, minced garlic, and curry leaves. Saute for 2-3 minutes until the tomatoes are soft.
  4. Add the tamarind pulp, slit green chili, salt, and 2 cups of water. Mix well and bring to a boil.
  5. Lower the heat and let the rasam simmer for 10-12 minutes until the flavors have infused and the rasam has slightly thickened.
  6. Turn off the heat and garnish with chopped coriander leaves.

Generally, rasam is consumed as a side dish with sambar and rice but can be enjoyed with a variety of combos like steamed rice, idli or dosa or can be even enjoyed as it is.

Try this delicious and nutritious soup enjoyed across South India and get indulged in its tangy and spicy flavors, combined with its medicinal properties, make it a popular dish that is sure to warm your soul and lift your spirits. Whether you’re looking for a comforting meal on a cold day or want to try something new, puli rasam is a dish that you won’t want to miss!

SnackTeam
SnackTeamhttps://snackfax.com
SnackTeam is a specialised group of editorial staff motivated to improve the lives of individuals and society. The team intends to bring the most authentic, well-researched and dependable content for you and your loved ones every day.
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