Mother In Law’s Puli Rasam | Easiest Rasam Ever

Easy Puli Rasam

Rasam is one of the most common dish we make in South Indian homes. The very next meal after a trip or after week long eating outside, we South Indians crave for steamy rasam. Yes, that’s our comfort food. I relish eating white rice with hot rasam and papads. This rasam follows the easiest recipe ever. Today I am sharing my mother-in-law’s recipe. She boils tamarind water, little cooked yellow split peas (toor dhal), rasam powder, asafeotida, crushed raw garlic and cilantro together. After a rolling boil, she switches the heat off and lets it settle down. You can disgard the tamarind after extracting or like my mother-in-law we can leave the pulp in it. She then adds salt to taste and serves hot with yam or potato fry.

Puli Rasam

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Soup
Cuisine South Indian
Servings 4


  • 3 cups water
  • 1 yellow lemon sized tamarind pulp
  • ¼ cup cooked split yellow peas toor dhal / tuvaram paruppu
  • 1 tsp asafoetida
  • 5 garlic crushed, with skin
  • ¼ cup rasam powder
  • ¼ cilantro finely chopped
  • salt to taste

For Rasam Powder (Dry roast ingredients separately and cool and grind together)

  • ¼ cup black pepper corns
  • ¼ cup coriander seeds
  • ¼ cup cumin seeds
  • 3-4 dry red chillies
  • ¼ raw yellow split peas


  • Soak tamarind in warm water for 10-15 minutes. Remove and discard any seed. Squeeze the tamarind pulp in water to extract all its goodness.
  • Add mashed, cooked yellow split peas/ toor dhal/ tuvaram paruppu, asafoetida, crushed garlic, rasam powder, cilantro. Bring it to a rolling boil. Add salt to taste. Serve hot with rice and any vegetable poriyal / curry.
Keyword Puli Rasam

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