In South Indian meals especially Andhra cousine, the lunch menu will be incomplete with out rasam / Charu.Charu or rasam is prepared in differant ways with tomato/ pepper/ garlic/ Pudina etc. But in all rasams one would prefer to add ( generally) toor dal paste as thickening ingredient as well as for taste. But in our patchipulusu recipe we use only raw ingredients with out tadka. Preparation of this raw rasam is very easy and quick with minimum ingredients. It tastes excellent.
Ingredients.
Onion – 1 medium, cut into very small pieces,
Green chilli – 2 chopped very fine,
Chopped coriander – 1 Tablesp,
Curry leaves – 2 or3 ,chopped fine,
Salt,
Dry roasted jeera powder if readily available – 2 pinches,
Thick tamarind paste – 1 Tablesp,
Jaggery – 2 Tsp,
Method:
1).Mix all the ingredients ( except tamarind and jaggery ) in a bowl. Gently crush them with clean hand so that the juices will be released.
2).Add tamarind paste along with 350 to 400 ml water. Mix well and add jaggery.Mix again and check taste. Serve with hot plain rice or as an appetizer.
Tip:
1).You can give tadka with a tsp of ghee,mustard seeds and a pinch of jeera.
2).You can add roasted ( usually on gas stove )and mashed brinjal in this rasam to enhance its taste.
3).Mix 2 tsp of powder of dry fried peanuts before serving, for variation.