KUDAM PULI RASAM

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Rasam is a traditional South Indian soup-like dish known for its tangy, peppery and aromatic flavour. It is prepared with tamarind extract, tomatoes, spices, black pepper, cumin and fresh herbs. It has a light comforting consistency with a perfect balance of sourness and spice, often finished with a fragrant tempering of mustard seeds, dried red chillies and curry leaves.

Kudam puli rasam is a traditional South Indian-style rasam featuring the distinctive tangy flavour of kudampuli (Malabar tamarind), which gives the dish a deep, fruity sourness. Its warm, soothing broth pairs beautifully with steamed rice and traditional South Indian meals, while it can also be enjoyed hot as a flavourful soup.

ABOUT THE RECIPE:

Tomatoes are one of the main ingredient for any kind of rasam. Randomly chopped tomatoes or blended tomato puree can be used for this recipe. I’ve used blended tomato puree for this recipe.

I’ve blended 4 medium sized tomatoes for this recipe. While using chopped tomatoes, use a maximum of just 1 or 2 tomatoes.

INGREDIENTS FOR KUDAM PULI RASAM:

• KUDAMPULI – 4 ~ 5 NOS.
• TOMATOES (MEDIUM SIZE) – 5 NOS.
• TURMERIC POWDER – 1/2 TSP
• SALT – AS REQUIRED
• MUSTARD SEEDS – 1 TSP
• DRY RED CHILLIES – 2 NOS.
• CURRY LEAVES – FOR GARNISHING
• CORIANDER LEAVES – FOR GARNISHING
• BLENDED MIXTURE
• OIL – 1 TBSP

FOR BLENDING:

• CUMIN SEEDS – 1 TSP
• PEPPERCORNS – 1 TSP
• GARLIC – 4 NOS.

HOW TO MAKE KUDAMPULI RASAM:

• Soak the kudam puli in water for about 25 to 30 minutes.
• Add the cumin seeds, peppercorns and garlic to a blender, and blend it to a coarse mixture.

• Dice 4 tomatoes, and add it to a blender. Blend the tomatoes and it to a mixing bowl.

• Add the blended mixture, turmeric powder and salt to the mixing bowl.

• Squeeze the kudampuli and add the puree to the tomato mixture.

• Also, add 1 to 1.5 cups of water to adjust the consistency, and mix it really well.

• Heat a kadai, and add 1 tablespoon of oil to it. Maintain the flame at medium-high.

• Once the oil is heated, add the mustard seeds to it.

• Once the mustard seeds start to splutter, add the dry red chillies to it. The dry red chillies will start to fry as soon as it is added to the oil.

• Once the dry red chillies start to fry, add the tomato mixture to it. Let it boil on medium-high flame.

• Once it starts to boil, add the curry leaves and coriander leaves to it.

• Once it starts to boil completely, add 1/2 cup of water and turn OFF the flame. Do not let it boil for a long time. Boiling it for a long time, might spoil the taste of the recipe.

YUMMY AND DELICIOUS KUDAM PULI RASAM IS READY.

SERVE IT AS A SOUP OR AS A CONDIMENT WITH HOT STEAMED RICE.

I HAD KUDAM PULI RASAM WITH HOT STEAMED RICE AND KERALA CHICKEN ROAST.

PRO TIPS:

• Soak the kudampuli for at least 25 to 30 minutes.
• Blend the peppercorn, cumin seeds and garlic to a coarse mixture without adding water. Do not blend it to a fine paste.
• Do not let the rasam boil for a long time. Boiling it for a long time, might spoil the taste of the recipe.
• Adding 1/2 cup of water while it starts to boil completely, helps to maintain the taste of the recipe.