Om Namah Sivaya Siddham Namah
When I tasted this Rasam at a cousin's place over the weekend, I sensed that it was not the usual rasam and inquired. I was zapped to know that it is called Pappula Charu. In the event of not having cooked Toor Dal on hand, roasted gram (Putnala Pappu) makes a fine substitute.
My cousin said they usually avoid adding tamarind in Rasam and use the tomatoes to add the 'sour' element in the rasam. I tried the same when I made this at home, but we thought adding tamarind would better suit our taste. I finally ended up adding lemon juice but still felt the lack of tamarind. Some habits die hard, don't you think? So next time I shall make sure I add the tamarind.
Ingredients -
Tomato Cubed 1 cup
Roasted Gram / Putnala Pappu 2 Tbsp (or as needed)
Turmeric 1/4 tsp
Salt as per taste
Sugar/Jaggery 2 tsp (or as per taste)
Rasam Powder 2 tsp
Tamarind water 1 Tbsp (or as per taste)
Water about 4 cups
Coriander leaves for garnish
Seasoning (Oil/Ghee 1 tsp, Jeera/Cumin seeds 1/2 tsp, Mustard Seeds 1/2 tsp, Curry leaves a few, Hing / Asafoetida 1/8 tsp)
Method Of Preparation -
In a heated sauce pan, add oil/ghee and the rest of the seasoning ingredients. After the mustard seeds splutter, add the chopped tomato.Tomato Cubed 1 cup
Roasted Gram / Putnala Pappu 2 Tbsp (or as needed)
Turmeric 1/4 tsp
Salt as per taste
Sugar/Jaggery 2 tsp (or as per taste)
Rasam Powder 2 tsp
Tamarind water 1 Tbsp (or as per taste)
Water about 4 cups
Coriander leaves for garnish
Seasoning (Oil/Ghee 1 tsp, Jeera/Cumin seeds 1/2 tsp, Mustard Seeds 1/2 tsp, Curry leaves a few, Hing / Asafoetida 1/8 tsp)
Method Of Preparation -
After the tomato is cooked, make a thin batter of roasted gram powder (I added about 2 Tbsp of roasted gram powder and 4 Tbsp of water) and water and gently add it to the cooked tomatoes while constantly stirring to avoid formation of lumps.
Add about 3-4 cups of water and turmeric, salt, rasam powder, sugar/jaggery, tamarind juice and bring the rasam to a boil.
Reduce the flame and let the flavors blend in for about 3-4 min and remove from fire. Garnish with coriander leaves. Cover with a lid until ready to serve it with steaming hot Rice.
Preparation Time 15-20 min
Makes 4 cups
Posts
Blog Directory
lovely innovative rasam
wow this is new for me, lovely
Lovely rasam.
Cuisine Delights
My First Event-SPOTLIGHT:"COLOURFUL HOLI"
Interesting, never thought of using putnalu for rasam. Looks delicious!
This looks totally delicious..
Aarthi
http://www.yummytummyaarthi.com/
wow harini wat a way to make rasam looks very nice!! and sounds yummy too
delicious looking rasam
Pappu charu looks great
This is new to me.. didn't know potakadali was a good substitute :)
Nice preparation..Looks yum..New version of rasam!!
This sounds interesting,never tasted rasam with dalia powder...would love to try this!
Thanks for sharing!!
Quiet new rasam to me !! looks wonderful !!
Ongoing event CC-Dish For Loved Ones
This is new to me. Sounds very interesting. will try this!1
Very new and interesting rasam..
Interesting never heard abt this one.
adding roasted gram is new to me. Looks inviting.
adding roasted gram is new to me. Looks inviting.
Interesting.
This is surely interesting..never heard of this..
Interesting idea. Rasam looks so inviting...
inviting, innovative superb rasam.
Ongoing Event: MurariAnniversary-Giveaway-2012
This is new to me.. Interesting.. Thanks for sharing the recipe..
Lovely click