Country Style Tamarind Rasam:
Other Names: Puli Rasam, Thaalikaadha Rasam.
I wondered why many people from villages / small towns kept longing for their country style rasam – a comfort food! And what would be the possible big difference in a simple recipe? Why would they call it unique? The answer lies in the fresh tamarind, plucked from the trees during season, stone-ground spices, very simple down to earth procedure…yet a winning combo’ with parboiled rice and after a hard physical work’ it sure makes sense…why it made its way to heart! However, I tried to imitate the same style here, it rather turned out best’ to my extend!! And, I suppose…it always associated with memories that makes it, even better:)
Fresh Tamarind Pulp – lemon sized
Dry red chilies 5 – crushed
Garlic 7-10 crushed
Curry leaves few
Turmeric 1 pinch
Peppercorns 1 spoon
Cumin seeds 1 spoon
Grind peppercorns and cumin seeds together, set aside.
Semi-crush the garlic and red chilies, set aside
Tear the curry leaves, if fresh. I used dried one, here:(
Fresh tamarind pods will be good, however pulp should work too. Soak the pulp in water and extract the liquid.
Now mix all the ingredients and bring it to boil, just once and immidiately remove from heat. Do not cover it with lid for atleast few minutes.
No tempering required ( I was told so) anyway, its up to you!
And no garnish with cilantro too…it changes the flavor/authenticity:)
Serve warm with steamed par-boiled rice, preferably.