One of the special and delicious dishes in the Kongunadu cuisine is this Pacha Puli Rasam Recipe!
Puli in Tamil means Tamarind and Pachai means green color but here it means raw. So from the name it self we can get an idea about this dish.
It is a no cook rasam with minimal ingredients and it goes well with steamed rice. Generally, this is included in the menu when there is a non vegetarian spread. We can have it otherwise too!
There are so many variations in this recipe and it differs from family to family.
No special equpment or utensil is needed. All the ingredients are mashed by hand along the tamarind extract. It is so simple that it takes just a few minutes to prepare.
Before we move on to the recipe, take a look at the other recipes from the Kongu Cuisine.
This cuisine makes use of the local produce and is very flavorful even though it makes use of minimal spices / ingredients.
The vegetarian recipes are quick to prepare. In general the cooking does not involve too much marination and other time consuming processes.
The dishes have a rustic touch to it. Oil and spices are very minimal and millets are also used making this cuisine a very healthy one!
I adapted this recipe from here.
Let’s see how to prepare the rustic style Kongunadu Special Pacha Puli Rasam Recipe
A delicious no cook rasam recipe from the Kongu Cuisine
- A small lemon sized Tamarind
- 8 no.s Shallots,finely chopped
- 2 no.s Garlic pods, finely chopped
- 2 no.s Green chilies, chopped
- 1 tsp Cumin seeds
- 1 sprig Curry leaves, chopped
- 1 tbsp Coriander leaves
- Water as needed
- Salt to taste
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Soak tamarind in water for 5 minutes.
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Mash it well with hands and extract the juice and keep aside.Add more water to the tamarind and squeeze out the extract.Filter .
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To this add shallots, garlic,curry leaves,coriander leaves,salt and mash it well with your fingers.
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Crush the cumin between the palm and add to the rasam
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Do a taste check. It it is too sour, add more water to balance the flavors.
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Serve with steamed rice.
- You can use 2 tbsp of tamarind paste.Dilute it with 2 cups of water and use.
- Some methods suggest adding a little jaggery if the rasam is too sour.
The no cook rasam sounds very very flavour, will definitely be trying this no cook rasam . You know I am a great fan of radam .
I was looking forward to this recipe and wasn’t expecting raw onions and garlic for sure. 🙂 I guess it is an acquired taste and must be a popular one in the region.
Oh, this is exactly what my mil makes, she used to say that this was one of the commonest pulusu during her growing up years, similar to the occasion of making it when nonveg is prepared or on those days when they get bored or can’t cook. We call it Pachi pulusu..so interesting to read about the same dish from a different state!
We make a similar rasam without garlic. I am sure my husband would love this garlic version.
Wow this is quite interesting. I have heard about it but never made it. Bookmarking it to try. Great share.
This looks similar to pachi pulusu from Andhra cuisine. I tried it once for one challenge. love the addition of onion and garlic.
looking so refreshing..