Pathiya Rasam | Easy Postpartum Rasam | Pathiya Poondu Rasam
Delicious and easy-to-make no-dal rasam or pathiya rasam for lactating moms. This rasam with a handful of ingredients is a fantastic detox rasam perfect for all.
Servings: 4
Calories: 30kcal
Equipment
- Saucepan or kadai or tin alloy vessel
Ingredients
Measurement Details: 1 cup=240ml; 1 tbsp=15ml ; 1 tsp=5ml;
- 1 tsp tamarind paste
- 1 cup water
- ¾ tsp salt
- ½ tsp ground cumin
- ½ tsp ground pepper ¼ tsp ground white pepper and ¼ tsp ground black pepper
- 5 to 6 garlic cloves
- 1.5 cups water
To Temper-
- 1.5 tsp ghee
- 1 tsp cumin seeds
- 5 curry leaves
Instructions
- Add the water, tamarind paste, salt, ground cumin, ground pepper, and garlic into the vessel in which you will make the rasam. As I mentioned before, I am making it in my eeya sombu / tin alloy vessel.
- Now over medium-low heat, bring this tamarind water to a rolling boil. Make sure the garlic is tender and soft.
- Now add 1.5 cups of water. Check for salt and now simmer it until it becomes frothy. Do not boil the rasam after adding the water.
- When it is frothy, turn off the heat.
- Heat the ghee for tempering in a separate pan. When it is hot, add the mustard seeds, cumin seeds, and curry leaves. When the mustard seeds splutter, add it to the rasam and serve hot with rice.
Notes
- I have used a combination of white and black pepper powder. You can use either one.
- For pathiya rasam, we usually don't add tomatoes. If you are not making it for pathiyam, you can add tomatoes.
- Adjust the salt and pepper powder as per your preference. You can make this rasam with or without garlic.
- I did not add any cilantro and want to keep the pepper flavor as is. You can add one to two tbsps of chopped cilantro.
Nutrition
Calories: 30kcal | Carbohydrates: 3g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 446mg | Potassium: 35mg | Fiber: 1g | Sugar: 1g | Vitamin A: 47IU | Vitamin C: 26mg | Calcium: 20mg | Iron: 1mg