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No cook rasam

Pachai puli rasam is a South Indian dish made with raw tamarind water, which gives it a unique tangy flavor. It's a tamarind-based soup often served with rice and other South Indian dishes. It is good for digestion

No tomato rasam

Traditionally, Pachi Pulusu doesn't include ripe red tomatoes. Instead, it relies on the tangy flavor of tamarind (pachai puli) for its sourness.

INSTANT RASAM

Rasam is an Indian soup, it is not only a tasty rice accompaniment but also the best appetizer. Instant rasam is super easy to make, without many ingredients rasam can be prepared within 5 minutes. No dal, no tomato, no rasam powder for this quick rasam.

Tamarind extract

Soak the tamarind in warm water for about 15 minutes. After soaking, extract the juice from the tamarind, discarding the pulp. This tangy tamarind juice is the key to the rasam's flavor. You can also use tamarind paste instead

Sugar/ jaggery optional

To balance the sourness of tamarind also raw onion and garlic flavor pinch of sugar is preferred. Skip according to your taste.

SHOULD I USE MORTAR & PESTLE FOR RASAM?

Yes, it gives the best texture and taste to the rasam. If you don't have it, pulse in the mixie jar. Avoid grinding

Ingredients

Small piece tamarind

Water as required

To crush

1 teaspoon cumin seeds

1/2 teaspoon pepper, heaped

3 garlic

10 small onion

Rock salt

Pinch of jaggery or sugar

Curry leaves

Coriander leaves

1 Green chilli

How to make pachai public rasam with step -by-step pictures

First extract tamarind water and filter; keep aside

Add pepper, cumin seeds, garlic; crush well

Furthermore, add small onions, required salt, pinch of sugar, coriander leaves, curry leaves and green chilli; slightly mash

Transfer to the rasam

Check taste and add water or tamarind water or spice according to your taste