Dates rasam / pericham palam rasam

A tasty perfect rasam is all you need for a comforting and satisfying south Indian meal. Sometimes you may not feel to do anything just a simple rasam like pachapuli rasam and hot rice itself is enough may be with a pickle in hand. This time I have tried something new have used dates for a change for its pulpiness and sweetness. Its pericham palam rasam or soup I have tried this time. I got this recipe from a well-wisher here and not bad it turned out super good. If we add more dates then the taste will also

have an impact some 5-6 big deseeded dates itself is more than enough. Select dates which are fresh and pulpy. Adding cooked toordal gives a good volume and enhances the taste even better. There are so many rasam varieties that you can make they are tomato rasam, poondu rasam ,Vazhathandu rasam, kollu rasam, goddu rasam, mor rasam, pineapple rasam, murungakkai rasam, thippili rasam and beetroot rasam. Do try this dates rasam for sure its a different kind of rasam you will ever make and enjoy with hot rice.

Dates rasam / pericham palam rasam

INGREDIENTS:

To grind:

Dates seedless – 5-6
Jeera/seeragam – 1 tsp
Green chillies – 2

For rasam:

Oil – 1 tsp
Rasam powder – 3 tsp
Boiled dhal – 1/4 cup with water
Salt to taste
Broken red chillies – 1
Tamarind extract from small lemon sized
Mustard seeds/kadugu – 1/2 tsp
Asafoetida – 1/2 tsp
Minced tomato – 1
Turmeric powder – 1 tsp
Some chopped coriander

METHOD:

1.Take extract of soaked tamarind filter and dilute with water and keep ready.
2.Pressure cook toordal with some water and castor oil mash well and keep
3.In a mixie jar add to grind ingredients to a smooth paste by adding little of tamarind water.

4.Keep a kadai with oil and mustard to splutter, add hing, then add minced tomato with turmeric and rasam powder, broken red chillies and stir well.

5.Now add ground mixture to remaining tamarind water mix  and  add both dal with water and mixed tamarind mix to kadai with tadka and add salt.

6.Check for the consistency by adding water.

7.When white foam starts to form add some chopped coriander and switch off.

Dates rasam / pericham palam rasam

A tasty perfect rasam is all you needed for a comforting and satisfying south Indian meal. Sometimes you

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Servings 4

Ingredients

  

To grind:

• Dates seedless - 5-6
• Jeera/seeragam - 1 tsp
• Green chillies - 2

For rasam:

• Oil - 1 tsp
• Rasam powder - 3 tsp
• Boiled toor dhal - 1/4 cup with water
• Salt to taste
• Broken red chillies - 1
• Tamarind extract from small lemon sized
• Mustard seeds/kadugu - 1/2 tsp
• Asafoetida - 1/2 tsp
• Minced tomato - 1
• Turmeric powder - 1 tsp
• Some chopped coriander

Instructions

 

• Take extract soaked tamarind filter and dilute with water and keep ready.

  2.Pressure cook toordal with some water and castor oil mash well and keep

  3.In a mixie jar add to grind ingredients to a smooth paste by adding little of tamarind water.

  4.Keep a kadai with oil and mustard to splutter, add hing, then add minced tomato with turmeric and rasam powder, broken red chillies and stir well.

  5.Now add ground mixture to remaining tamarind water mix  and  add both dal with water and mixed tamarind mix to kadai with tadka and add salt.

  6.Check for the consistency by adding water.

  7.When white foam starts to form add some chopped coriander and switch off.
  

Notes

Nice pulpy dates will be good it should be fresh.
Check for tartness too much of tamarind does not taste good.
No need to add jaggery as we add dates gives a nice sweetish tinge.
You can increase spiciness by adding more green chillies.