Pathiya Rasam | Postpartum rasam
Pathiya Rasam | Postpartum rasam | Pathiya poondu rasam | kottu rasam | goddu Rasam | Gottu rasam | Goddu saaru | instant rasam | dideer rasam | easy rasam without toor dal | goddu saru | Udupi rasam | tamarind rasam | goddu saar with step-by-step pictures and video recipe. Check out the pathiya milagu rasam video If you like the video pls SUBSCRIBE to my channel
WHY POONDU MILAGU seeraga RASAM?
why pathiya rasam
postpartum days call for a special diet as a new mom can’t include ingredients like tomato, and tamarind. Also helps with lactation.
INSTANT 10 MINS RASAM
Rasam is an Indian soup, it is not only a tasty rice accompaniment but also the best appetizer. Instant postpartum-friendly rasam is super easy to make, without many ingredients rasam can be prepared within 10 minutes. No cooked dal, no rasam powder for this quick rasam.
CAN I USE TAMARIND PASTE AND PREPARE RASAM?
Yes, you can use homemade Tamarind paste. I have soaked tamarind in hot water. To speed up the process you can also microwave the tamarind + water for one minute.
CAN I add TOMATO AND REDUCE TAMARIND?
Traditionally pathiya rasam is prepared with just tamarind. If you are not serving for new moms, You can add tomatoes and reduce tamarind but the flavor will vary.
can I add boiled toor dal instead of toor dal powder?
traditional ground toor dal is added. If you are using boiled toor dal, increase pepper.
SHOULD I BOIL THE puli RASAM FOR A LONG TIME?
Yes always boil this rasam well to get rid of the raw smell.
CAN I MAKE VEGAN goddu saaru?
Yes, skip ghee and make rasam or you can also use vegan butter
Can I skip garlic?
yes, garlic is optional you can skip it.
SHOULD I BOIL THE RASAM FOR A LONG TIME?
No, avoid boiling the rasam for a long time, always cook rasam till you see a frothy boil then turn off the stove
How to dry curry leaves
keep curry leaves fresh for months
How to make homemade tamarind paste
Ghee
rasam recipes
ingredients
to grind
pepper 1 tsp
cumin seeds 1 tsp
toor dal 1 tsp
postpartum rasam
required salt
1 cup tamarind water
1/4 tsp turmeric powder
asafoetida
1+1/2 cup water
coriander leaves few
to temper
1/2 tbsp ghee
1/4 tsp fenugreek seeds
1/2 tsp mustard seeds
1/4 tsp omam
1 tsp cumin seeds
2 garlic, crushed
asafoetida
curry leaves few
how to make pathiya rasam with step-by-step pictures
- first, grind toor Dal, cumin seeds, and pepper into a powder
- Add tamarind water, 1 cup of water, salt, asafoetida rasam powder, and turmeric powder; boil for 5 minutes
- Furthermore, add coriander leaves and 1/2 cup of water; mix well and boil
- Simmer and prepare tempering
- Add ghee and heat
- Furthermore add mustard seeds, fenugreek seeds, cumin seeds, carom seeds, and splutter
- Add garlic and curry leaves; mix well and roast
- Finally, add asafoetida; mix well
- Transfer to the rasam and slightly boil
Ingredients
to grind
- 1 tsp pepper
- 1 tsp cumin seeds
- 1 tsp toor dal
postpartum rasam
- required salt
- 1 cup tamarind water
- 1/4 tsp turmeric powder
- asafoetida
- 1 +1/2 cup water
- coriander leaves few
to temper
- 1/2 tbsp ghee
- 1/4 tsp fenugreek seeds
- 1/2 tsp mustard seeds
- 1/4 tsp omam
- 1 tsp cumin seeds
- 2 garlic crushed
- asafoetida
- curry leaves few
Instructions
- first, grind toor Dal, cumin seeds, and pepper into a powder
- Add tamarind water, 1 cup of water, salt, asafoetida rasam powder, and turmeric powder; boil for 5 minutes
- Furthermore, add coriander leaves and 1/2 cup of water; mix well and boil
- Simmer and prepare tempering
- Add ghee and heat
- Furthermore add mustard seeds, fenugreek seeds, cumin seeds, carom seeds, and splutter
- Add garlic and curry leaves; mix well and roast
- Finally, add asafoetida; mix well
- Transfer to the rasam and slightly boil
Video
