Pulichaar - Day 3 - Week 2 - BM 13

Pulichaar - Day 3 - Week 2 - BM 13:

I am able to make the things in weekend but unable to post it on the same day. Let me speed up posting in the next marathon.

Today, is Day 3 of BM#13, my theme is “7 days of rasam” and I am herewith presenting a rasam which is called as Pulichaau. People make fun stating whoever eats this rasam more they are intellectual. I am not sure how much this is truth as I have met different people in my life so far. This Rasam is also called as Milagu Rasam. Milagu means pepper and as it is the main ingredient in this rasam along with cumin seeds.

This rasam is very good for health and it can be consumed directly when there is cold. Yep, my readers might ask, “Hema, your rasams are good for cold. Why so?”. Reason for this is:

1. In Bangalore the weather keeps on changing. It would be so cold in the early mornings, it would be hot mid day and by evening it would have become chill. Being born and brought up here in Bangalore the weather makes me feel cold and cough once in a week.
2. “Congress plant” which grows in most of the places in Bangalore by itself, causes cold due to its pollen grains and give raise to diseases like Sinusitis, Asthma, and so on.

To prevent this cold it’s better to have some medicinal food instead of tablets. To cure this it is good to have medicinal food along with the tablets.

My post for today is Pulcharu. “Pul” means puli or sour which is nothing but the tangy taste of tamarind. “Charu” is a telugu word which means rasam in English. So “pulcharu” means rasam made out of tamarind. No tomato is used in this rasam.

Ingredients:

Pulicharu Ingredients

Tamarind – a lemon sized ball

Crystal Salt – 1 tbsp

Cumin Seeds + Pepper Powder – 2 tsp

Turmeric Powder – ¼ tsp (optional, in our house we don’t use this)

Jaggery – a small piece

Water – as required

For seasoning:

Mustard Seeds – 1 tsp

Oil – 2 tsp

Red Chillies – 2 nos

Curry leaves – few

Coriander leaves – few

Cumin and Pepper powder:

In our house as we make this atleast once in a week, I powder and keep black pepper and cumin seeds coarsely. Pepper should be less in quantity and cumin should be more. When we prepare this Rasam, just add this powder instead of adding cumin seeds powder and pepper powder separately.

Method:

Pulichaar / Milagu Rasam

• Take tamarind and leave it in lukewarm water at max for half an hour, so that we could get more pulp
• Squeeze tamarind and keep the pulp aside
• Heat oil in a kadai and when oil is hot, add mustard seeds when it splutters, add curry leaves and small pieces of red chillies
• Then add tamarind pulp, cumin seeds and pepper powder and allow it to boil nicely
• When the aroma comes, add coriander leaves and leave it just for one minute and turn off the stove, serve it with rice.

Sharing a moment: As my little angel slept on Saturday I started to make this, by the time the pepper powder was ready (within 10 mins) he got up. Having him along with me and cooking was a great experience. See he is giving a smiling and commenting "Hi All, my mom could prepare it having me on her hip". 

I appreciate if you could check out other Blogging Marathoners in BM# 13