Pachai Puli Rasam: Make This No-Cook Twist To Classic Rasam

By Devi Poojari April 2, 2024

[{"selector":"#anim-2c21348c-1af8-42a8-828e-08229864b5e8 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(17.5593370475096%, 0, 0) translate(25%, 0%) scale(1.5)","translate3d(0%, 0, 0) translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.14,.34,.47,.9)","fill":"forwards"}] [{"selector":"#anim-8c4d8b24-ff63-4d72-b2eb-6c76c11470d3","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-2ed88172-5cb6-4e04-ba9a-a2a9dc14cd0a","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] A preparation of tangy-spicy tamarind water flavoured with onions and herbs, this 10-minute recipe is perfect as a quick fix meal for busy work days. Enjoy it with some rice and sabzi on the side for a healthy and comforting lunch for hot summer afternoons.

INGREDIENTS

[{"selector":"#anim-71791175-3c7c-43fb-ae8f-d87dd62b6379 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(10.889286244205168%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-4329ce04-0245-44f4-80e8-7e99f80790d1","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-565793fc-9b68-4d2a-b2ed-c332dc07acba","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-773ff9ec-ecff-41c0-a5c6-21e86353b497","keyframes":{"transform":["translate3d(0px, 168.93162%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Lemon-size ball tamarind 1 onion, chopped finely 3 tablespoons freshly chopped coriander 6-7 curry leaves, torn 2 green chillies, chopped finely 1 dry red chilli, crushed 1 teaspoon jaggery powder Salt, to taste 600 ml water

STEP 1

[{"selector":"#anim-24056d44-86aa-4524-b36b-81c0596995b4 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(-9.642857169940072%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-4e2b60da-4816-4117-8760-605c44565585","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-cf3c9205-9e67-4306-ab14-6d13f2211115","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-01e24c8b-b4d8-4f41-b25c-4238eb2371b4","keyframes":{"transform":["translate3d(0px, 291.19760%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Soak the tamarind in some warm water for 15-20 minutes, before straining the pulp.

STEP 2

[{"selector":"#anim-3cb1a0dd-bb95-4a6c-8338-0f4276f69a6e [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(-12.332589330614496%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-cc8f3b00-71e4-4ab3-a18f-301d88fe25d8","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-8792520f-a7d9-450f-9bed-8c09fb8bcb29","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-71fc9c40-01dc-4b82-b55a-1dd696d65395","keyframes":{"transform":["translate3d(0px, 291.19760%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Add it to an earthen pot along with water, jaggery powder and salt.

STEP 3

[{"selector":"#anim-467f229c-2d94-4124-ac5d-7db5887044a8 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(-2.3673469454244547%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-baf9c90e-87c8-47ab-a8b1-16204524ee98","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-5943b277-c5c5-4830-996d-a18c03c9a251","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-86b64d4b-b973-4a7f-8f76-3a8e5d96f9f0","keyframes":{"transform":["translate3d(0px, 291.19760%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Rest for 30 minutes in a cool spot before mixing in the remaining ingredients.

STEP 4

[{"selector":"#anim-f5d1e5ff-ac10-461e-bd1e-23657a7d9d61 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(13.06122452647966%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-23640889-51d0-41c6-98a3-976e52d08207","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-f80be1b2-552b-4cae-b59f-a44155a82ca6","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-b327a6bf-72d4-4a59-ade5-34a72520aa0b","keyframes":{"transform":["translate3d(0px, 291.19760%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Pour over steamed rice and enjoy immediately once ready.

[{"selector":"#anim-868442f8-d596-43c8-a6e9-dd26a4666dcc [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(-7.105427357601002e-15%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Click Here For More