Irumban Puli Rasam Recipe – ചെമ്മീൻ പുളി രസം – Chemeen Puli Rasam2017-10-11
- Yield : 1 Bowl
- Servings : 3
- Prep Time : 10m
- Cook Time : 10m
- Ready In : 20m
Irumban Puli Rasam Recipe – ചെമ്മീൻ പുളി രസം – Chemeen Puli Rasam
Irumban Puli Rasam is a tasty rasam and very easy to make. Rasam can be made with tamarind pulp, tomatoes, lemon and other spices. This rasam is made with irumban puli.
Rasam is a South Indian soup traditionally prepared using tamarind juice as a base, with the addition of tomato, chili pepper, pepper, cumin and other spices as seasonings. It is eaten with rice or separately as a spicy soup. In a traditional meal, it can be part of a course which includes sambar rice and curd rice. Rasam has a distinct taste in comparison to the sambar due to its own seasoning ingredients and is usually fluid in consistency.
Irumban Puli plant has many health benefits, from the fruits, leaves and young stems. Irumban Puli contains antioxidants and has astringent effect due to its high acid.. Irumban Puli has been used traditionally to control hypertension.
Try out this tasty rasam at your home.
- Irumban puli - 10 nos
- Onion - 1 no
- Green chilly - 3 nos
- Asafoetida powder - a pinch
- Red chilly - 2 nos
- Fenugreek seeds - 1/4 tsp
- Mustard seeds - 1/4 tsp
- Curry leaves - a few
- Jaggery - 1/4 tsp
- Coconut oil = 4 tbsp
- Water - 100 ml
- Salt to taste
Wash irumban puli and remove the stems, chop this puli into small round pieces.
Heat coconut oil in a pan and splutter mustard seeds. Add fenugreek seeds, red chilly, curry leaves and saute for 2 minutes.
Add chopped onion and saute for 5 minutes on a low flame.
Add chopped irumban puli and saute for 5 minutes. Once irumban puli turn soft, add 100 ml of water. Bring to boil and simmer for about 10 minutes.
Finally add jaggery, asafoetida powder, salt and mix well. Boil for 5 minutes. Switch off the flame. Tasty Irumban Puli Rasam is ready.
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