Monday 10 February 2020

Pomegranate Rasam/Madhulam Pazham Rasam/Pomegranate Rasam Recipe/ மாதுளம் பழம் ரசம்

Rasam is one of the staple foods in the South Indian Lunch Menu. I love to make different types of rasam and this is one special rasam I came across long time back in a magazine. The actual recipe used rasam powder, but I have used the freshly ground masala for added taste and flavour. The Pomegranate Rasam tastes sweet, tangy, and spicy and is super delectable rasam which is totally irresistible. Pomegranate rasam not only taste great but has this beautiful pink color, which is a perfect treat for our eyes. Do try out this super tempting and aromatic Pomegranate Rasam and post your comments here. Meanwhile do check out other interesting Rasam Varieties here.

Here’s how to make Pomegranate Rasam with step by step photos…

Pomegranate/ மாதுளம் பழம்
2 [approximately 1 ½ cup of juice]
One small lemon size ball
1 Chopped
Thurdal/Thuvaram Paruppu
3 tbsp cooked with water
Green Chilli
2 slit and cut
As needed
Cilantro/Coriander Leaves
2 tbsp finely chopped

To be Coarsely Ground
Black Pepper/Milagu
1 tsp
Cumin Seeds/Jeergam
1 tsp
Dry Red Chillies

For Tempering
2 tsp
Mustard Seeds/Kadugu
½ tsp
Cumin Seeds/Jeeragam
½ tsp
Dry Red Chillies
One big pinch
Curry Leaves/Karuvepilai
Preparation Time: 15 [includes preparing juice]
Cooking Time: 20 minutes
Author: Priya Anandakumar

Soak the tamarind/puli for about 10-15 minutes in 2 cups of water, extract the juice and keep it aside.

Break open the pomegranate and remove the pomegranate seeds and keep it aside. You can check this link to see how to break open pomegranate seeds easily with stepby step photos here.

Transfer the pomegranate pearls to the mixer and grind it well with little water. Using a strainer, strain the juice into a bowl and keep it aside.

Add black pepper corns, cumin seeds, dry red chillies to the mixer and grind it to coarse powder and keep it ready.

Heat 2 tsp of ghee in a kadai/pan, splutter mustard seeds, add cumin seeds, dry red chillies and fry for 20-30 seconds, add curry leaves and fry for another 10-20 seconds.

Add chopped tomatoes, green chillies and saute well until it turns mushy.

Now add the tamarind extract, required amount of salt to the tempering.

Add the cooked thur dal/thuvaram paruppu along with water to the kadai.

Let it come to rolling boil, until the raw smell of the tamarind vanishes.

After it boils really well, add the ground masala powder, give a good stir and switch off the stove.

Now add the pomegranate juice to the prepared rasam, chopped cilantro/coriander leaves.

Yummy, delicious, beautiful and flavourful pink rasam is ready to be enjoyed.

Thank you all for visiting my space, please come back again for more delectable, flavourful and tempting Rasam Varieties from my kitchen.

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Have a great day and enjoy.

Until then I am signing off…

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Priya Anandakumar