Tamarind and Moong dal are very cooling foods. They cure Ushna in all its forms and not create Sheeta. It has been raining incessantly here for the past week and fear of The Rona made is jump on the immunity train consuming copious amounts of kashaya and Ginger tea. Too of anything is not good! So today has to cool down before our heads exploded!
Pulagam Annam and Pachi Pulusu was the menu for Lunch. Pulagam Annam is simple Pongal without the bells and whistles. Equal quantity of Moong dal and Rice with salt and ghee. Roasted Peppercorns, cashews are optional.
Pachi Pulusu is raw tamarind rasam. It is not cooked at all and is served at room temperature. Only the tempering is cooked. Sweet, tangy and spicy, it's simple and yet complex
🌿 Raw Tamarind Rasam 🌿
🌿 Soak 1/4 cup tamarind in 1cup of water.
🌿 Grill 2-3 Green Chillies.
🌿 Mix together - 1 finely chopped medium onion, 1/4 cup fresh Coriander, 3 sprigs of chopped Curry Leaves, minced grilled green chillies, salt and jaggery. Add the Tamarind juice and 1.5 cups of Water.
🌿 Tempering - Heat 1tbsp mustard oil or Ghee, 2tsp Jeera, 2 broken red chillies. Add the tempering to the rasam and cover immediately and keep aside for 5mins.
🌿 Serve with hot rice and ghee.
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