Andhra style raw rasam recipe, no-cook raw rasam recipe, with full video and detailed step by step pictorial instructions.
Rasam recipes are always a great fascination for me. Whenever I come across a new rasam recipe, I will give it a try. Sometimes a small variation from the usual one will give a nice taste to the usual rasam we make. Some time back I learned this Instant rasam recipe from my friend, who is living in Hyderabad. When I tried this at home the next day everyone loved it.
I wanted to share the recipe from that time but somehow couldn’t do that. Finally, last week, when I planned to make the Andhra style Instant raw rasam I made a video. So if you are in a hurry to cook or don’t want to stand in the kitchen for a long time during summer, you can make this rasam. Also, we don’t have to add any rasam powder in this rasam.
This is called Pachi pulusu or Raw Tamarind rasam in Andhra. But the traditional recipe has the addition of sesame seeds in it. You can serve this rasam with hot rasam and any poriyal or curry of your choice.
Also check out my Raw mango rasam, Mor rasam and goddu rasam
Instant Rasam recipe
Ingredients
- A small lemon sized tamarind
- 3 cups water
- 3 green chilis
- ¼ cup finely chopped onions
- 2 tsp oil
- ½ tsp cumin seeds
- 3 red chili
- Coriander leaves few
- Curry leaves few
- ¼ tsp mustard seeds
- Salt to taste
Instructions
- Soak the lemon sized tamarind in 1 cup hot water
- Roast the green chili on direct flame. I placed the chilis on a wire mesh.
- You can insert it in a fork and roast it on direct flame one by one.
- Roast till all the sides become charred.
- In a pan add 1 tsp oil, ½ tsp cumin seeds, and 3 broken red chilies.
- Once the cumin seeds crackle, switch off the flame.
- Transfer the roasted green chili, and the cumin and red chili to a pan.
- Add in few coriander leaves and curry leaves.
- Add the chopped onions to this.
- Mix well nicely with clean hands. Let this juice of the onions and the aroma of charred green chilis come out well.
- Add 1 cup water to this.
- Extract the tamarind extract and add it to the vessel.
- Add 1 cup water.
- Now add the salt as needed and mix well.
- In a pan add 1 tsp oil and add ¼ tsp mustard seeds and curry leaves.
- Once the mustard splutters, add it to the rasam.
- Serve with hot rice and any poriyal or curry.
Video
Notes
- Raw onions will give a nice taste and flavor to the rasam.
- Soak the lemon sized tamarind in 1 cup hot water
- Roast the green chili on direct flame. I placed the chilis on a wire mesh.
- You can insert it in a fork and roast it on direct flame one by one.
- Roast till all the sides becomes charred.
- In a pan add 1 tsp oil, ½ tsp cumin seeds and 3 broken red chili.
- Once the cumin seeds crackle, switch off the flame.
- Transfer the roasted green chili, and the cumin and red chili to a pan.
- Add in few coriander leaves and curry leaves.
- Add the chopped onions to this.
- Mix well nicely with clean hands. Let this juice of the onions and the aroma of charred green chilis come out well.
- Add 1 cup water to this.
- Extract the tamarind extract and add it to the vessel.
- Add 1 cup of water.
- Now add the salt as needed and mix well.
- In a pan add 1 tsp oil and add ¼ tsp mustard seeds and curry leaves.
- Once the mustard splutters, add it to the rasam.
- Serve with hot rice and any dry vegetable as a side.
First of all, Vanakkam mam. Connecting with you after a decade I suppose. Prepared this for dinner last night and my entire family couldn’t believe that rasam can be done without boiling the tamarind. Had with rava upma and we all enjoyed it to the fullest. Not even a single drop was there in the end. My son enjoyed it of all and now asking for different varieties now. Thank you so much for posting this awesome dish. Keep cooking, blogging and stay blessed always.
Vanakkam sir, Thank you so much for connecting after a long time. Rasam with rava upma is an interesting combo. So happy to know that. I remember you are a great cook and you shared a few recipes also with me.